Communion monoportions

Mix all ingredients together until dough consistency is achieved. Roll out to a thickness of about 3mm,, cool down and then cut out the desired shape. Bake in a preheated oven at 180°C for approx. 10 minutes.

Soak gelatine in cold water. Heat the egg whites with sugar to 60°C and then whisk until stiff. Bring to boil cherry puree with cherry paste and add soaked gelatine. Cool it down to 30°C and then combine with the egg whites foam. Finally add whipped cream, mix thoroughly and pour into a silicone mould. Cover with baked short pastry and freeze. Coat the frozen mousse with Barima Artisanal Pink Velly Spray (code FP044719).

Boil the milk(2) and pour over desiccated coconut, set aside to cool. Whisk the eggs with sugar until white foam is obtained. Add vegetable oil and milk(1). Finally add sifted flour, baking powder and desiccated coconut brewed in milk. Spread a thin layer on a tray lined with baking parchment. Bake at 160°C for 18 minutes. Once baked, cut out desired shape.

Mix the pectin with sugar thoroughly. Heat the cherry puree with cherry paste, adding the mixture of pectin and sugar gradually. Bring to boil, take out from the heat and add the citric acid. Pour into moulds and freeze.

Soak gelatine in cold water. Boil the cream, add soaked gelatine and combine with the melted chocolate making ganache. Add the coconut paste and whipped cream to the ganache and stir gently. Pour half of the mousse into the silicone moulds, insert the frozen cherry jelly, fill with remaining mousse and finally cover with pre-cut coconut sponge cake. Freeze. Coat the frozen mousse with Barima Artisanal White Velly Spray (code FP044723).

Mix the pectin with sugar thoroughly. Heat the tea infusion adding the mixture of pectin and sugar gradually. Bring to boil, take out from the heat, add citric acid and gold flakes and mix thoroughly. Pour over a tray and leave aside to set.