COCONUT PAVLOVA WITH CHOCOLATE MOUSSE AND BANANAS
Categories Rum Mixer Chocolate Egg Fruit Dessert Bake Banana Coconut Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For meringue:
- Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
- Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
- Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
- For mousse:
- Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
- Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool 20 minutes.
- Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
- Sprinkle with remaining toasted coconut. Cut into wedges and serve.
CHOCOLATE MOUSSE WITH BANANA PUREE & GRATED COCONUT
Chocolate, bananas, and coconut - YUM! Needs at least 4 hours chilling. Looks very pretty in crystal wine glasses. From Debra Fioritto Weber, Your Guide to French Cuisine at about.com.
Provided by Nana Lee
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.
- Reduce to a gentle simmer and cook, partially covered for 15 minutes.
- Transfer the mixture into the bowl of a food processor and blend until smooth.
- Set aside to cool.
- Place the chocolate in the top of a double boiler and melt it over gently simmering water.
- Stir until melted and set aside.
- Whisk the eggs and sugar together in a heatproof bowl.
- Place the bowl over simmering water and whisk until the mixture is warm.
- Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
- Whisk in the melted chocolate.
- Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
- Fold the cream into the chocolate mixture.
- To serve:.
- Place about 2 tablespoons of the banana purée in individual serving dishes.
- Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve - up to 4 hours in advance.
Nutrition Facts : Calories 614.8, Fat 40.9, SaturatedFat 24.7, Cholesterol 160.8, Sodium 59.1, Carbohydrate 63, Fiber 8.2, Sugar 39.6, Protein 8.9
COCONUT PAVLOVA WITH CHOCOLATE MOUSSE AND BANANAS
Make and share this Coconut Pavlova with Chocolate Mousse and Bananas recipe from Food.com.
Provided by GinnyP
Categories Dessert
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- FOR MERINGUE: Position rack in center of oven and preheat to 350 degrees F.
- Spread 1 1/2 cups coconut on large baking sheet.
- Toast until golden, stirring twice, about 15 minutes.
- Cool.
- Maintain oven temperature.
- Line another large baking sheet with foil.
- Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Beat in 1/4 cup boiling water, 1 T at a time, beating until whites are stiff and glossy.
- Fold in 1 cup toasted coconut.
- Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges.
- Sprinkle with remaining 1/2 cup untoasted coconut.
- Bake meringue for 10 minutes.
- Reduce oven temperature to 200 degrees F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
- Turn off oven.
- Let meringue stand in oven 1 hour.
- Remove from oven and cool completely.
- FOR MOUSSE: Whisk egg yolks, 2 T sugar, butter, 2 T water, and rum in medium metal bowl to blend.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
- Whisk until thermometer inserted into mixture registers 160F, about 6 minutes.
- Add chocolate and whisk until melted and smooth.
- Turn off heat; leave bowl over water.
- Using electric mixer, beat egg whites in large bowl until soft peaks form.
- Gradually add 2 T sugar and beat until stiff peaks form.
- Fold 1/3 of egg whites into chocolate mixture to lighten.
- Fold in remaining whites.
- Remove from over water and let mousse cool 20 minutes.
- Beat whipping cream in large bowl until peaks form.
- Place meringue on platter.
- Spread mousse over center of meringue; top with sliced bananas.
- Spread whipped cream over bananas and chill at least 20 minutes and up to 3 hours.
- Sprinkle with remaining toasted coconut.
- Cut into wedges and serve.
Nutrition Facts : Calories 523.2, Fat 28.1, SaturatedFat 19.3, Cholesterol 84.7, Sodium 205.9, Carbohydrate 67.2, Fiber 4.2, Sugar 57.8, Protein 7.6
CHOCOLATE MOUSSE WITH BANANA PUREE AND GRATED COCONUT
Rich chocolate mousse is made even more luscious with the addition of banana puree and grated coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Peel bananas; cut into large pieces. Place in a saucepan with champagne and 1/4 cup sugar. Bring to a boil; reduce to a gentle simmer. Cook, partially covered, until very soft, 10 to 15 minutes. Transfer to the bowl of a food processor; blend until smooth. Set aside to cool. Chill until ready to serve, up to 6 hours ahead.
- Place the chocolate in a heat-proof bowl set over a pan of gently simmering water. Stir until melted; set aside.
- Place eggs and remaining 3/4 cup sugar in another heat-proof bowl; whisk until combined. Place over simmering water; whisk until warm. Remove bowl from heat, and whisk until the mixture is pale and thick. Whisk in the melted chocolate.
- Place cream in a clean stainless-steel bowl, and whisk until stiff peaks form. Fold cream into chocolate mixture.
- Place about 2 tablespoons of banana puree in individual serving dishes; top with a dollop (about 1/2 cup) of mousse. Refrigerate until ready to serve, up to 4 hours in advance. Garnish with coconut.
CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.
Provided by Melissa Clark
Categories project, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
- Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
- Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
- Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
- Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
- Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
- Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
- Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
- Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams
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- Position rack in center of oven and preheat to 350°F. Spread 11/2 cups coconut on large baking sheet. Toast until golden, stirring twice, about 15 minutes. Cool. Maintain oven temperature.
- Line another large baking sheet with foil. Using electric mixer, beat egg whites and next 4 ingredients in large bowl until foamy. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch-diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.
- Bake meringue 10 minutes. Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven 1 hour. Remove from oven and cool completely.
- Whisk egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture registers 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.
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