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Coconut Mousses with Golden Fruit Salad

This recipe can be easy or hard work depending on what you want to do. I made it the easy way.
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Ingredients Method

Ingredients
  

  • 2 tsp gelatine
  • 1 tbsp water
  • 2 egg yolks
  • 1/3 C castor sugar
  • 1/2 C coconut cream
  • 1 tbsp Malibu
  • 1/2 C thickened cream
  • 1/4 tsp coconut essence
  • 2 tbsp shredded coconut toasted
  • 1 egg white
  • 1/4 C castor sugar
  • 1/2 medium mango
  • 1 medium kiwi fruit
  • 1/2 small rockmelon
  • 2 tbs passionfruit pulp

Method
 

  1. Lightly oil two moulds (2/3 capacity). Sprinkle gelatine over water in cup, stand in pan of simmering water, stir until dissolved; cool slightly. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy, stir in coconut cream, liqueur and gelatine mixture.
  2. Beat thickened cream and essence in small bowl until soft peaks form, fold into coconut cream mixture. Pour into prepared moulds, refrigerate until set. Turn mousses onto meringues, refrigerate 2 hours.
  3. Just before serving, top mousses with coconut and serve with golden fruit salad.
  4. Grease an oven tray, cover with baking paper. Trace around base of coconut mousse moulds to give 2 circles on paper.
  5. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions. Spoon meringue mixture into piping bag fitted with 1cm plain tube, pipe mixture over circles marked on paper. Bake meringues in very slow oven for about 1 hour or until firm to touch. Turn oven off, cool meringues in oven with door ajar. When meringues are cold, carefully remove from trays.
  6. Cut all fruit into small cubes, combine in a bowl.