MAKES 15 X 50ML SHOTS
COCONUT MOUSSE LAYER
2 large egg yolks
20g caster sugar
2 leaves of gelatine
110ml whole milk
240ml whipping cream
215ml coconut cream
CHERRY LAYER
200g pitted fresh cherries
100ml sugar syrup (made using 50g sugar and 55ml water warmed until dissolved and discarding any excess)
100ml whipping cream
❤ For the mousse, whisk together the egg yolks and sugar in a heatproof bowl. Soak the gelatine in cold water for 4-5 minutes, then drain.
❤ Put the milk and 110ml of the whipping cream into a pan and bring to a simmer, taking care not to let it boil. Pour it on to the egg yolk and sugar mixture, stirring continuously. Pour it back into the pan and cook on a very low heat; don’t stop stirring. When the mixture thickens enough to coat the back of the spoon, that’s your cue to add the drained gelatine. Stir until it has dissolved.
❤ Take the pan off the heat and pour the mixture through a fine sieve into a bowl. Stir in the coconut cream and leave to cool by setting the bowl in a larger bowl or sink filled with iced water. Keep an eye on it and allow it to cool for 30 minutes to room temperature.
❤ Whip the remaining 130ml whipping cream to soft peaks, then fold it into the cooled coconut mixture. Now it’s ready to transfer to a jug and pour into the 50ml shot glasses. Fill them three-quarters full and place in the fridge to set for two hours.
❤ For the cherry layer, put the cherries and syrup in a pan, bring to the boil and cook gently for 7-10 minutes or until the cherries are soft. Pour into a bowl, set aside to cool, then whiz to a pink purée in a blender. Whip the 100ml cream to soft peaks, then fold in the cherry purée (the shade of pink achieved will depend on the colour of your cherries). When the coconut mousse has set fully, pour the cherry layer on top, filling to just below the rim.
❤ To finish with the pink chocolate skirts and high-kicking tuiles as pictured, find full instructions in the book.
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