Муссовые Пирожные РАФАЭЛЛО - кокосовый бисквит, хрустик, начинка манго-маракуйя, кокосовый мусс

Delicate Raffaello-inspired mousse petit fours with a tropical twist: the coconut mousse melts, almond–coconut crunch highlights the creaminess, and the bright mango–passion fruit center adds a juicy sweet-tart pop. In the video we build portioned spheres: coconut sponge with an almond crunchy layer, frozen mango–passion fruit insert, coconut mousse, and Rocher-style coconut coating. I show the exact textures of meringue, mousse, and glaze so you can assemble without condensation and with a smooth shell. All temperatures in the video are shown in degrees Celsius (°C). To convert to Fahrenheit, use: F = C × 9 / 5 + 32. Techniques you'll master: Blooming and dispersing NH pectin below 40°C, then cooking the mango–passion fruit insert to the right viscosity. French meringue for coconut sponge: stable soft peaks without drying the batter. Stabilizing coconut mousse on mascarpone and yolks: cooling the base to ~30°C before folding in cream. Assembling spheres in silicone molds: setting the frozen insert and crunchy layer for clean geometry. Rocher glazing at ~32–33°C over frozen petits fours to avoid condensation and a thick shell. Why watch: Tropical Raffaello reinterpretation with coconut, mango, and passion fruit in a handheld format. Clear working temperatures and textures for the insert, sponge, mousse, and glaze. How to keep the almond crunch crisp and get an even glaze without drips. Makes 8 neat candy-like pieces—ideal for gift boxes and dessert sets. A base workflow for spherical mousse petit fours you can adapt to other flavors. Yield & molds: 8 petit fours Main sphere 100 ml / Ø 6 cm • ~100 g each Insert: Ø 3.3 cm, height 2.8 cm, volume 20 ml Friends, join me and SUBSCRIBE: Telegram channel https://t.me/lubovicveti Instagram -   / lubovicveti   Yandex.Zen https://zen.yandex.ru/id/60e97c9956ca... Advertising & collaboration [email protected] Ingredients: Coconut Sponge (frame 18×18) Egg white 60 g Sugar for meringue 30 g Powdered sugar 50 g Almond flour 45 g Shredded coconut 20 g Flour 8 g cut out Ø 4 cm disks Crunchy Layer White chocolate 35 g Almond paste 10 g Wafer crumbs 27 g Toasted shredded coconut 10 g Mango–Passion Fruit Insert Mango purée 80 g Passion fruit purée 40 g Pectin NH 1.5 g Sugar 20 g Lime juice 1 g Glucose syrup 8 g Coconut Mousse Coconut purée 150 g White chocolate 85 g Mascarpone 65 g (20–22°C) Egg yolks 65 g Sugar 20 g Gelatin 6 g (220 bloom) soaked in 35 g cold water Whipping cream 33% 210 g Rocher Coco Glaze White chocolate 200 g Shredded coconut 20 g Vegetable oil 50 g Working temperature 32–22°C ----------------------------------------------------- COPYING AND USING VIDEO MATERIALS IS PROHIBITED, including posting on third-party resources without the consent of the channel author ----------------------------------------------------- Chapters: 00:00:00 - Presenting the tropical Raffaello petit fours recipe 00:00:30 - Making the mango–passion fruit filling 00:01:40 - Baking the coconut sponge base 00:03:38 - Mixing the almond–coconut crunchy layer 00:04:42 - Whipping the silky coconut mousse 00:07:58 - Layering the petit fours in silicone molds 00:09:02 - Coating the petit fours with coconut glaze 00:09:55 - Tips for serving and storing the petit fours Music: Walk Through the Park - TrackTribe On The Rocks - TrackTribe Jane Street - TrackTribe