Moulds used:

Flexipan^® Charlottes

Ref 1059

Flexipan^® Half spheres

Ref 1489

 Silpat^®

Insert of Coriander Cream

• 500 g whipping cream
• 90 g brown sugar
• 120 g egg yolks
• 4 g gelatine sheets
• 20 g fresh coriander

Warm up the cream, pour onto egg yolks       beaten with sugar.
Heat it up to 85°C and after cool it down very quickly.
Infuse the coriander.
Add the gelatine previously softened in cold water and squeezed.
Cool it down, strain it (filter it) and mix it.

Coconut smooth biscuit

• 115 g coconut powder
• 50 g flour
• 115 g icing sugar
• 25 g whipping cream
• 225 g egg whites
• 75 g egg whites
• 125 g caster sugar

Sieve the flour and the icing sugar.
Mix with the coconut powder, the liquid cream and the 75g of egg whites.
Whip up the egg whites until they are stiff. Mix with sugar.
Incorporate 1/3 of the egg whites into the     preparation in order to make it lighter.
Fold in gently the rest of the egg whites.
Set 60 mm diameter discs with the piping bag on a Silpat® mat.
Sprinkle with icing sugar.
Bake in the oven during 15 mn at 175°C.

Chocolate Mousse

• 1200 g frothy whipped cream
• 680 g black chocolate couverture 64 %

Chop the chocolate down and melt it to 55/60¡C.
Whip the chocolate adding a quarter of the whipped cream.
Obtain an emulsion, flexible and bright in      texture.
Add the rest of the cream and mix with a       spatula.
Put immediately in the Flexipan® Charlottes Ref 1059, insert the frozen coriander cream and seal the mould with the Coconut Biscuit.
Freeze.