Lemon Coconut Cloud Cubes with Velvet Coating

 

Ingredients

For the Lemon Coconut Cloud Cubes:

1 cup canned coconut cream, chilled overnight

4 oz mascarpone cheese, room temperature

1/3 cup powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest, finely grated

1.5 tsp powdered gelatin

2 tbsp cold water

For the Lemon Curd Core:

1/4 cup fresh lemon juice

1/3 cup granulated sugar

2 egg yolks

2 tbsp unsalted butter, cold and cubed

For the Velvet Coating:

4 oz white chocolate, finely chopped

4 oz cocoa butter

1 drop yellow gel food coloring

For Garnish:

1 tbsp unsweetened shredded coconut, toasted

6 tiny fresh mint leaves

Directions

To make the core, whisk the lemon juice, sugar, and egg

yolks in a small saucepan over low heat. Stir constantly

for 5 minutes until thickened. Remove from heat and

whisk in the cold cubed butter one piece at a time. Press

through a fine sieve, pour into small cube or sphere

inserts, and freeze for 2 hours until solid.

Sprinkle the gelatin over the cold water in a small dish

and let bloom for 5 minutes. Melt in the microwave for

10 seconds until completely liquid.

Open the chilled coconut cream can and scoop out the

thick, solid cream layer from the top into a medium bowl,

discarding the liquid. Add the mascarpone, powdered

sugar, lemon juice, and lemon zest, then beat until

completely smooth and fluffy.

Slowly stream the liquid gelatin into the coconut mixture

while beating continuously until fully incorporated.

Spoon the coconut cloud mixture into square silicone

cube molds, filling each halfway. Press a frozen lemon

curd core into the center of each cube, then fill to the top

with the remaining mixture, scraping the surfaces flat.

Freeze for at least 5 hours until frozen solid.

Melt the chopped white chocolate and cocoa butter

together in a bowl over a saucepan of barely simmering

water, stirring until perfectly smooth. Stir in the yellow

food coloring. Pour the mixture into the canister of a

handheld chocolate spray gun and cool to 95°F.

Unmold the frozen cubes and place them immediately

onto a rotating cake stand inside a protective cardboard

box. Spray the cold cubes evenly with the white

chocolate mixture from a distance of 8 inches; the

contact with the frozen mousse will instantly create a

textured, fuzzy velvet finish.

Transfer the velvet cubes to a serving platter. Garnish the

top of each cube with a tiny pinch of toasted shredded

coconut and a fresh mint leaf. Let thaw in the refrigerator

for 30 minutes before serving.