Passion Pearl: a petit gateau

These little pearls only came about because I had an abundance of passionfruit(what a problem to have), and I wanted to find some interesting or fun ways to utilize them! For the dessert itself, we have a coconut mousse that is surrounding a passionfruit gelee, on top of a blue spirulina cookie. I wanted to keep it relatively simple, cute, and fun, so these petit gateau only have a handful of components to them, being the cookie, the mousse, the gelee, and a glaze to enrobe the mousse itself in! They were really fun to make, and just a cool way to use up the passionfruit that I had lying around! With these desserts, you have a tart core, a creamy mousse, and a salty-sweet cookie! There’s something to love for everyone in there!

For the passionfruit gelee:
Pulp and seeds for 4 passionfruit
1 tspn xanthan gum
1 tbsp granulated sugar
a pinch of salt
2 tbsp water

Bring to a simmer while stirring. Once the mixture is thick enough to coat the back of a spoon, pour into spherical ice cube molds(1/2-inch in diameter ones) and freeze for at least 2 hours.

For the coconut mousse:
1/2 cup coconut cream(not to be confused with cream of coconut)
2 tbsp cornstarch
1 tspn gelatin powder + 1 tbsp cold water
2 tbsp granulated sugar
a pinch of salt
1/2 cup heavy cream

Heat up the coconut cream with cornstarch, gelatin, sugar, and salt. Once everything has dissolved into the coconut cream and the consistency is similar to the gelee, take off heat and pass through a sieve. Allow the mixture to cool down to just above room temperature. Whip heavy cream to stiff peaks and fold into the coconut cream base. Pipe into spherical ice cube molds(2-inch in diameter ones) and place the gelee spheres into the center of those. Freeze for another 2 hours.

For the spirulina cookies:
1/4 cup all-purpose flour
1 tbsp granulated sugar
1 tspn blue spirulina powder
2 tbsp unsalted butter
1/4 tspn vanilla extract

Mix together to form your dough. Roll between two pieces of parchment to 1/8th inch thickness. Bake at 325 degrees F for 18 minutes between two sheet trays. Cut out 1-inch disks of the cookies.

For the coconut glaze:
1/2 cup coconut cream
1 packet gelatin powder + 1/4 cup water
a pinch of salt
1/2 cup white chocolate

Heat everything together until the white chocolate is just dissolved. Pour through a sieve to remove any lumps and bring down to 90 degrees F. Skewer your frozen mousse balls and dip into the glaze. Let the glaze set around the mousse balls(2-3 minutes) before gingerly removing the balls from a skewer using a fork. Transfer onto the cookies to finish.

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