|par Ruth Hinks
|Moulds used :
Flexipan® Mini-florentine ref. 115
• 200g Icing sugar
• 100g coconut
• 60g Plain flour
• 150g Egg whites
• 150g Melted butter
• 5ml Vanilla essence
Place the icing sugar, coconut and flour into a bowl.
Melt the butter.
Add the melted butter and egg whites to the flour mixture and stir well to make sure there are no lumps.
Pipe the mixture into friand into the Flexipan® Cookies ref. 1441.
Bake at 175ºC for about 20 minutes.
Turn out and allow to cool.
• 500g Rhubarb
• 100g Raspberry puree
• 50g sugar
Cook the rhubarb, raspberry puree and sugar until soft.
Blend until smooth, pipe into Flexipan® Mini-florentine ref. 115 and allow to freeze, this will be the insert for your crème fraiche mousse.
Crème Fraiche mousse
• 50g invert sugar
• 50g sugar
• 30g water
• 75g yolks
• 40g whipped cream
• 8g gelatine
• 340g semi whipped cream
• 375g crème Fraiche
• Splash Sevarome vanilla essence
Make a classic sabayon by boiling the sugars in the water and add onto the whisking yolks.
Warm the first amount of cream to 80°C and dissolve the gelatine.
Pour this onto the whisking yolks.
Then fold in the semi whipped cream, the vanilla essence and the crème Fraiche.
Once the rhubarb is frozen, take it out the mould and keep in the freezer.
Pipe your crème fraiche mousse into the Flexipan® landscapes ref. 1357 and put in the frozen rhubarb piece.
Place in the freezer, allow to freeze and turn it out onto the cocoanut friand.
Spray with white cocoa butter and decorate as you wish.