Chef Kasif Khan Shares Rainbow Dessert Recipes To Celebrate

Method:

1. In a heavy-bottomed pan, combine pineapple juice, passion fruit puree, mango puree, and 150 gms of castor sugar. Heat gently.
2. In a separate bowl, whisk the remaining 50 gms of sugar with the pectin.
3. Add the pectin mixture to the warm purees while whisking continuously.
4. Cook until the mixture thickens.
5. Pour into a cling film-lined tray and allow to set completely.

Ingredients For White Chocolate Coconut Mousse:

• 650 gms fresh cream
• 100 gms coconut milk powder
• 120 gms egg yolks
• 60 gms castor sugar
• 800 gms white chocolate
• 650 gms whipped cream (semi-whipped)
• 20 gms gelatin (pre-soaked or bloomed)

Method:

1. Heat the cream and coconut milk powder in a heavy-bottomed pan.
2. In a separate bowl, whisk together the egg yolks and sugar.
3. Temper the yolk mixture with the hot cream.
4. Return to the heat and cook until the mixture reaches 84°C.
5. Pour over the white chocolate and whisk until smooth.
6. Add the gelatin and mix well.
7. Gently fold in the semi-whipped cream.

Ingredients For White Cocoa Spray:

• 300 gms cocoa butter
• 300 gms white chocolate
• 10 gms white colour
• Yellow colour (optional, for rainbow splash effect)

Method:

1. Melt cocoa butter in a heavy-bottomed pan.
2. Add white chocolate and stir until smooth.
3. Add white colour and emulsify well using a hand blender.
4. For the rainbow effect, prepare additional colored cocoa butter sprays as needed.

Ingredients For Crunchy Base for Tropical Dome:

• 1000 gms crumble
• 210 gms puffed rice
• 280 gms feuilletine
• 42 gms unsalted butter (melted)
• 250 gms white chocolate (tempered)

Method:

1. In a bowl, combine crumble, puffed rice, and feuilletine.
2. Add the melted butter and mix well.
3. Pour in tempered white chocolate and combine.
4. Press into silicone heart moulds and allow to set.

Assembly Instructions:

1. Pour a portion of the white chocolate coconut mousse into the heart-shaped mould.
2. Insert a piece of set tropical jelly at the centre.
3. Fill the mould to the top with the remaining mousse.
4. Set in a blast freezer until completely frozen.
5. Demould and spray with white cocoa butter spray. Add splashes of rainbow-colored cocoa butter for a vibrant finish.
6. Place each dome on the crunchy base.
7. Garnish with white chocolate wings for an elegant, celebratory presentation.