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Before starting this Coconut and Lime Mini Bites recipe, organise the necessary ingredients for the coconut rich shortcrust pastry.
Place the flour, castor sugar, desiccated coconut, salt and butter in the stand mixer recipient...
... and knead with the flat beater until the consistency is crumbly.
Add the eggs...
... and continue kneading...
... until homogeneous.
Transfer the dough on a sheet of greaseproof paper.
Cover the dough with another sheet of greaseproof paper...
... and roll out the pastry to a thickness of 2-3mm with a rolling pin. Reserve in the freezer.
For the coconut mousse: Organise all the necessary ingredients.
Soften the gelatine sheets in cold water.
In the stand mixer bowl, beat the whipping cream until you obtain a whipped cream...
... and reserve in the fridge.
Strain the gelatine sheets...
... and add them to 1/3 of the coconut milk (heated beforehand).
Combine gently with a whisk until the gelatine is completely dissolved.
Pour the egg whites in the stand mixer recipient and beat at medium speed.
Add half of the sugar.
Add the rest of the sugar and beat until stiff.
Zest the limes with the Microplane Classic grater.
When the coconut preparation has cooled down, add the lime zest. Transfer into a mixing bowl. Set aside.
Add the 2/3 of the coconut milk. Set aside.
When the meringue is stiff...
... add it to the coconut preparation.
... and combine well until homogeneous. Add the whipped cream.
Using a funnel dispenser, pipe the preparation in the cavities of a Silikomart micro savarin mould. You can use any mould shape of your choice.
Place the mould in the freezer to set. Up to this stage, this recipe can be in advance and frozen.
Remove the coconut rich shortcrust pastry from the freezer and cut small discs with a pastry cutter with the same dimensions as the mould cavities. I used an Exoglass pastry cutter Ø 3cm.
Arrange the coconut biscuit discs on a Silpat baking mat placed on top of a Silichef XL perforated baking sheet.
Bake in a fan-assisted oven at 170°C (gas 3) for 8 minutes.
When cooked, remove from the oven and leave to cool.
Remove the frozen mini savarin shapes from the freezer and release from the mould using a wooden pick.
Using a pastry brush, coat the savarin shapes with clear mirror glaze (reheated in the microwave beforehand)...
... and dip them in desiccated coconut.
Pick each coconut mousse savarin on top of a biscuit disc. Decorate with a small piece of lime zest. Leave to defrost slowly in the fridge.
Arrange the mini bites on a serving platter. Enjoy!