Recipes
Mix the softened butter with the icing sugar. Add the salt, coconut powder, eggs and flour 1 all at once. Mix until well combined. Add flour 2 and combine without overworking the dough. Make sure you have a smooth even ball. Refrigerate for 2 hours then roll out to a thickness of 2 mm. Line the tartlet moulds and bake in the oven at 145°C until golden. Use a microplane grater to even out the edges.
Heat the whipping cream, sugar and vanilla. Boil for 6 minutes to infuse the finely chopped thai basil. Strain through a china cap sieve, heat again and add the gelatine. Add the cream cheese and mascarpone. Carefully fold in the whipped cream. Transfer to a piping bag fitted with a n°6 nozzle.
Using a whisk, blanch the eggs, sugar and yuzu juice. Cook over a low heat until the mixture comes to a simmer. Add the gelatine. Cool over ice then incorporate the butter, a little at a time, using a blender. Pour the cream into half-sphere moulds and freeze.
Heat the water, glucose, vanilla and lemon zest. Whisk in the combined sugar and pectin. Bring to the boil for 2 minutes, strain through a china cap sieve, add enough food colouring to make the glaze bright yellow then set aside.
Temper the white chocolate. Using a spatula, spread a thin layer onto an acetate guitar sheet and, using a pastry cutter, cut out flower shapes. Refrigerate.
Pipe the mousse up to the top edge of the tartlets. Use a spatula to smooth. Add a white chocolate flower on top. Whisk the glaze over a bain-marie until smooth and glossy then glaze the creamy domes. Dip the bottom edges of the domes in grated coconut. Position on top of the white chocolate flower and decorate with a sprig of fresh thai basil.
