Andrea Coté Coconut Gluten Free Plated Desserts Recipes so good #24

Chocolate mousse plated dessert by Andrea Coté

With Andrea Coté, pastry chef at the RPM Seafood in Chicago in so good #24, we delve into a way of understanding restaurant pastry that is far from any desire for sophistication. On the contrary, her will is to start from the classic (and let’s say family-style) pastry and take it to its highest level. This objective has been studied by her in detail, attentive to all the classic and avant-garde techniques, in order to achieve the most suitable combination of textures and temperatures. In addition, Andrea Coté clearly bets on lightness, ‘I didn’t want anything heavy here’, and displays a repertoire of desserts where chocolate is just one more guest and where it is common to find frozen or gluten-free dishes.

We wanted all of the desserts on the RPM Seafood menu to be light. I’m never usually a fan of gut-busting desserts, but especially didn’t want anything heavy here. This concept naturally produced quite a few gluten-free desserts. Truthfully, I always struggle creating chocolate desserts. I’m more of a fruit lover, so those desserts come more naturally for me. I made the chocolate mousse to fulfill the needs of the chocolate lovers, but I actually love the final result. The crust is made of coconut, pistachio and white chocolate. No gluten and no baking required. I decorated the dessert with my balance elements in mind: acidic orange, crunchy tuile, salty pistachios and bitter cacoa nibs.

Andrea Coté

Chocolate mousse gluten free plated dessert

Coconut pistachio crust

150 g pistachios (not Sicilian)
75 g coconut rape
70 g sugar
3 g salt
100 g white chocolate Zephyr, melted

Grind everything except the chocolate in the Robot Coupe until the pistachios are small and it comes together. Fold into melted chocolate. Spread evenly inside a half sheet frame. Freeze. Top with chocolate mousse.

Chocolate mousse

217 g dark chocolate Manjari 64%
360 g yolks, pasteurized
390 g sugar
150 g honey
412 g soft butter
247 g cocoa powder
675 g cream

Melt the Manjari. Keep warm. Whip cream to medium peaks and chill. Whisk the yolks, sugar and honey to full volume on the mixer. Whisk together the soft butter and the cocoa powder. Should be smooth and shiny. Move the whipped eggs to a large mixing bowl. Fold in the melted Manjari. Whisk to emulsify. Fold in butter/cocoa powder, emulsify. Fold in whipped cream. Spread immediately over the coconut/pistachio crust. Freeze.

Cacao nib tuile

450 g sugar
372 g butter
150 g corn syrup
176 g milk
222 g cacao nibs
42 g cocoa powder

Cook the first set to 110ºC. Sift the cocoa powder over the cacao nibs in a bowl. Pour the syrup over the cocoa and nibs. Stir. Cool at room temperature. Once cool, roll as thin as possible between parchment. Freeze. Remove both sides of parchment and bake on Silpat at 325ºF for about 12 minutes. Make sure its crisp when cool. Store with Silica.

Glaze

24 ea gelatin
160 g dark chocolate Manjari 64%
536 g water
1.096 g sugar
312 g cocoa powder
308 g cream

Bloom the gelatin. Bring the rest to a boil. Be careful not to burn the chocolate and cocoa powder. Add the gelatin. Strain. Cool to 34ºC. Pour over Marquise mousse.

Others

8 u candied cacao nibs
5 u candied orange diced
9 u sicilian pistachios
coconut rapé

Montage

In a half sheet rectangular frame, cast the crust, then the mousse, freeze, glaze on top, then portion into 20 ¾” wide long pieces (the entire length of the frame). Break up the baked tuile and place 9 pieces alternating sides on the mousse. Do the same with cacao nibs, pistachios, candied orange and coconut.