Pineapple & Coconut Silk Mousse

YIELD: 1 Gateau


80g water
150g white sugar
100g egg white
80g yolk
20g lemon juice
160g caster sugar
12g gelatine powder
380g cream cheese
380g Barker’s Professional Pineapple & Coconut Fruit Silk®
100g coconut cream
100g cream

Hydrate the gelatine in cold water.

Whisk the cream and coconut cream together to soft peaks.

Soften the cream cheese and whisk until smooth and then whisk in the lemon juice and Barker’s Professional Pineapple & Coconut Fruit Silk®.

Prepare an Italian meringue from the water, 150g sugar and egg white.

Heat the yolks, 160g of sugar and hydrated gelatine over a bain-marie until hot and then whisk in machine until cool and aerated.

Whisk the yolk mixture into the softened cream cheese mixture.

Fold in the Italian meringue followed by the cream.

Pipe the mixture into the moulds and then freeze until set.


300g plain flour
100g icing sugar
40g desiccated coconut
200g butter salted
70g egg yolk

Rub the dry ingredients together with the softened butter.

Add the egg yolks to combine to form a paste.

Wrap and chill in the refrigerator for 30 minutes.

Roll sable out and cut into desired shapes and bake at 180°C.


8g powdered gelatine
20g water
190g caster sugar
75g water
160g cream
80g water
15g cornflour
150g white chocolate
Qty yellow colour

Hydrate the gelatine with the 20g of water.

Bring the sugar and 75g of water to the boil and heat to 135C.

Add heated cream until the syrup has dissolved.

Make a slurry with the cornflour and the 80g of water and add to cream mixture and cook it out to thicken.

Remove from the heat and add the gelatine.

Pour over the chocolate and blend until smooth add the colouring making sure not to make bubbles.

Let cool and cover with cling wrap to avoid a skin. Rewarm and use at 25C.

Place the frozen mousse on top of the baked coconut sable and then glaze with the glacage.

Decorate as desired.

Pineapple & Coconut Silk Mousse

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