Petit Four –  Melon Coconut Mousse Cake

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Ingredients:

Melon Coconut Mousse Cake
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g
Pineapple Custard
Pineapple, mashed100g
Milk50g
Egg Yolk50g
Sugar40g
Gelatine5g
Water25g
Pineapple Emulco3g
Coconut Mousse:
Coconut Milk250g
Salt4g
Sugar60g
Corn Starch25g
Dairy Cream250g
Gelatin10g
Water50g
Coconut Emulco5g
Melon Mousse
Cream Cheese180g
Icing Sugar150g
Melon, mashed400g
Gelatine20g
Water 100g
Dairy Cream500g
Honey Dew Flavor5g
Green Apple Coloring3 Drops
White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream400g
Gelatine10g
Water 50g
Pistachio paste20g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down the sides of the bowl to ensure no lump.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Pineapple Custard Production Method:

  1. Combine gelatine and water, mix well. Set aside.
  2. In pot, bring mashed pineapple and milk and heat at medium heat until boils.
  3. Combine egg yolk and sugar in small bowl.
  4. When milk is boils, pour ½ portion into egg yolk portion. Mix well and pour back into the balance of the milk portion and stir well.
  5. Heat again at medium heat and stirring continuously until the batter is thickens. Remove from heat.
  6. Add in gelatin into custard portion and mix until gelatin totally dissolve.
  7. Pour custard into silicon mold. Weight about 15gm each. Weight is very dependent size on silicon mold using.
  8. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.

Melon Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
  4. Add in mashed melon and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

Coconut Mousse Production Method:

  1. Combine gelatin and water in small bowl and mix well.
  2. Bring coconut milk, salt, sugar and corn starch in cooking pot. Heat at medium heat until boil. Keep stir when cooking.
  3. When boil, remove from heat. Add in gelatin and mix until gelatin totally dissolve.
  4. Bring dairy cream whisk until medium soft peak.
  5. Add ½ portion of dairy cream into coconut milk portion. Mix well.
  6. Add in remain dairy cream and mix well.

White Chocolate Glaze Production Method:

  1. In small bowl, combine gelatine and water. Set aside.
  2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
  3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
  4. Add in pistachio paste and mix well.
  5. When well, strain with sifter into another bowl.
  6. Keep aside until it cool.

Production Assemble Method:

  1. Unmold pineapple custard, set in freezer.
  2. Bring melon mousse into piping bag and pipe into silicon mold about 30gm. Spread evenly.
  3. Place pineapple custard in between of mousse. Press to set in.
  4. Bring coconut mousse into piping bag and pipe into mold about 35gm to cover whole mold.
  5. Last place cut sponge cake and press to hold sponge.
  6. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  7. After unmoulding, keep the cakes in freezer.
  8. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  9. After glaze, keep in refrigerator. Serve cool.
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