Raspberry Mousse Verrines with Coconut Crumble
Summer in a glass: intense raspberry flavour and a super-airy mousse, contrasted with a crunchy coconut crumble and a dense, creamy whipped topping.
Servings :6 150ml glasses
Ingredients
Coconut crumble
- 56 g butter (cold)
- 12 g granulated white sugar
- 28 g desiccated coconut
- 61 g plain white flour
- 0.5 g salt
Raspberry jelly
- 110 g raspberry purée
- 25 g granulated white sugar
- 1 g agar agar
Raspberry mousse
- 172 g raspberry purée (seedless)
- 5 g gelatin (bloomed in 30g cold water)
- 80 g Italian meringue (recipe below)
- 130 g whipping cream
Italian meringue
- 100 g egg whites
- 220 g granulated white sugar
- 60 g water
Whipped topping
- 150 g whipping cream
- 150 g cream cheese
- 35 g powdered sugar (sifted)
Instructions
Coconut crumble
- Combine all the ingredients in a food processor.
- Process until crumbly, then spread on a tray lined with baking paper or a silicone mat.
- Bake at 160°C (320°F) for 12–18 minutes, until golden.
- Cool on the tray.
Raspberry jelly
- Warm the purée in a pan.
- Mix the sugar with the agar agar and sprinkle it into the purée.
- Bring to the boil and boil for 2 minutes.
- Cool for a few minutes, then pour 10–12g into each glass.
- Refrigerate for 30–40 minutes to set.
Italian meringue
- Start whisking the egg whites in a stand mixer.
- Bring the water and sugar to the boil.
- When the syrup reaches 118°C (244°F), pour it in a thin stream over the whites while whisking on high speed.
- Keep whisking until the meringue is firm and glossy.
- Weigh out the amount you need and set aside.
Raspberry mousse
- Whip the cream until airy but still soft.
- Warm the raspberry purée with the bloomed gelatin until it melts.
- Cool the purée to 28°C (82°F), fold in the Italian meringue, then the whipped cream.
- Pour 55g of mousse into each glass and chill for 2–3 hours to set.
Whipped topping
- Whip all the ingredients together until firm.
- Transfer to a piping bag with a 6–8mm nozzle.
Finishing
- Add 10g of crumble to each glass over the mousse.
- Pipe the whipped topping, then finish with raspberry powder and fresh raspberries.