Merry Cherry Coco


Working Method

Cake Base
  • Mix cake mix, water, oil and egg yolk until homogeneous.
  • Whip up egg white and sugar on medium speed till soft peak (meringue).
  • Fold in the meringue into cake batter.
  • Bake at 180°C for about 14-16 minutes.

Coconut Mousse
  • Warm the coconut milk and add in sea salt. Add in Paloma Bavarious Neutre.
  • Whip the cream until soft peak. Fold in the cream to the mixture.

Cake Base
  • Warm the cherry puree together with milk and water. Pour in egg yolks and mix well. Return the mixture to heat and cook until the mixture is about 85°C, constantly stir the mixture. Add in Paloma Bavarois Neutre. Let cool to 28-33°C. Whip the cream to soft peak. Fold in the cream to the mixture. 

Recipe Complexity

Complexity level:  


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