Lemon Coconut Heart

Ingredients

• 250 g Granulated sugar (For the biscuit)
• 150 g Type 45 flour (For the biscuit)
• 150 g Unsalted butter (Melt then let cool)
• 1 Untreated lemon (Zest only)
• 3 g Baking powder (For the biscuit)
• 60 g Granulated sugar (syrup) (For the limoncello syrup)
• 60 ml Water (For the syrup)
• 10 ml Limoncello (Optional, add to cooled syrup)
• 600 ml Coconut milk (Divided into two parts)
• 250 g Whole liquid cream (30% fat) (Very cold)
• 2 Egg whites (Approximately 120 g, for the mousse)
• 120 g Granulated sugar (mousse) (For the Italian meringue incorporated into the mousse)
• 5 Gelatin sheets (2 g each, soften in cold water)
• 3 Egg whites (decorative meringue) (Approximately 90 g)
• 180 g Granulated sugar (decorative meringue) (For the decorative Italian meringue)
• quelques pincées Yellow powder food coloring (To tint the small meringues)

Instructions

1. Melt the butter

   Melt 150 g of unsalted butter in a small saucepan over low heat, then let cool to room temperature.

   Time: PT10M

2. Whisk the eggs and sugar

   In the mixer bowl, crack 3 eggs, add 250 g of granulated sugar and whisk on medium speed until the mixture whitens and doubles in volume (7‑8 min).

   Time: PT8M

3. Incorporate the dry ingredients

   Sift 150 g of type 45 flour with 3 g of baking powder, add the zest of an untreated lemon, then gently fold into the previous mixture.

   Time: PT3M

4. Add the melted butter

   Pour the cooled melted butter into the batter, reduce the mixer speed then increase slightly to homogenize.

   Time: PT2M

5. Spread the batter

   Pour the batter onto a 40 × 30 cm sheet lined with parchment paper or a silicone mat. Using a spatula, spread to a layer about 1 cm thick, smooth the edges with your finger.

   Time: PT5M

6. Bake the biscuit

   Place the sheet in a preheated oven at 190 °C and bake for 15 minutes, monitoring the color.

   Time: PT15M

   Temperature: 190°C

7. Prepare the limoncello syrup

   In a small saucepan, combine 60 g of granulated sugar and 60 ml of water, bring to a boil for 5 minutes, then let cool. Add 10 ml of limoncello (or a few drops of vanilla) once the syrup is at room temperature.

   Time: PT10M

8. Soak the biscuit

   Brush the baked biscuit with the limoncello syrup using a brush or quickly dip it on a rack, then let cool completely on a rack.

   Time: PT5M

9. Soften the gelatin

   Soak 5 gelatin sheets (2 g each) in cold water for 5 minutes.

   Time: PT5M

10. Heat the coconut milk

    Heat 300 ml of coconut milk to about 50 °C (thermometer), then add the squeezed gelatin and stir until fully dissolved.

    Time: PT5M

    Temperature: 50°C

11. Prepare the whipped cream

    Place the mixer bowl, whisk, and liquid cream (250 g) in the refrigerator for at least 30 minutes. Whisk the very cold cream until a firm whipped cream forms.

    Time: PT5M

12. Italian meringue

    Whisk 2 egg whites (≈120 g) on medium speed. In a small saucepan, bring 120 g of granulated sugar with 30 ml of water to 121 °C. As soon as the syrup reaches 121 °C, drizzle it onto the whites at about three‑quarters of the volume while continuing to whisk until fully cooled and glossy.

    Time: PT10M

    Temperature: 121°C

13. Incorporate the meringue into the whipped cream

    Add one third of the Italian meringue to the whipped cream, mix vigorously, then gently fold in the remaining meringue with a spatula to avoid deflating the volume.

    Time: PT5M

14. Mix the gelatinized coconut milk

    Pour the warm coconut milk and gelatin mixture into the mousse, first a third while mixing vigorously, then the rest gently to retain aeration.

    Time: PT5M

15. Cut the biscuit into two circles

    Using a knife, cut the cooled biscuit into two circles of 22 cm diameter. Remove a band of about 1 cm around the second circle so the biscuit does not overhang the sides of the mold.

    Time: PT5M

16. Assemble the first heart

    Place the first biscuit circle on the bottom of the heart mold, brush generously with the limoncello syrup, then pour the coconut mousse up to half the height of the mold.

    Time: PT5M

17. Assemble the second heart

    Place the second circle (the one with the band removed) on the mousse, brush again with the syrup, then fill the rest of the mold with the remaining mousse. Smooth perfectly.

    Time: PT5M

18. Initial freezing

    Place the filled mold in the freezer for at least 4 hours, ideally overnight, so the mousse solidifies completely.

    Time: PT4H

19. Prepare the small decorative meringues

    Whisk 3 egg whites (≈90 g) with 180 g of granulated sugar until stiff peaks form. Add the yellow powder food coloring and mix lightly. Using a piping bag, pipe discs of 2‑3 cm diameter onto a sheet lined with parchment paper.

    Time: PT10M

20. Bake the decorative meringues

    Bake the small meringues in a preheated oven at 95 °C for 1 h30. Let cool completely before handling.

    Time: PT1H30M

    Temperature: 95°C

21. Unmold and finish

    Remove the frozen heart from the mold, place it on a serving plate. Using a kitchen torch, lightly warm the edge to release it easily. Attach the small decorative meringues to the sides of the heart with a bit of coconut mousse. Add three additional small meringues on top for the final touch.

    Time: PT10M

Nutrition Facts

Calories

780

Protein

8 g

Carbohydrates

100 g

Fat

45 g

Fiber

2 g