Updated: Aug 8, 2020
This is my 2nd recipe to celebrate Singapore's 55th Independence Day. I decided to create yet another bread-related recipe. Yes, our iconic ice cream sandwich with everything made from scratch (including the bread). Artisans will come in their motorcycles and sell durian ice cream in a 2 colored sweet bread. Every bite of the sandwich brings back nostalgic memories.
I am not a fan of durian, so I chose cookies & cream.
But as the legendary Massimo Bottura would say, let's not look at traditional dishes at a nostalgic way but rather in a critique way, so that we can bring the dishes into the future. Having served this block of ice cream kinda gives me the inspiration to create this dish. The reason why I chose coconut flavor, is because coconut is largely used in Singapore dishes; from curries to dishes and to desserts.
The steps are pretty straight-forward apart from the Italian meringue. You will need a candy thermometer. Yes, maybe it is time to invest in 1 and it will be handy, especially in recipes that temper sugar. It's a shame that I couldn't keep this recipe 100% vegan as the bread requires butter. Anyway, I hope you will give this recipe a try and Happy 55th Birthday Singapore!
(Make six 4" mousse)
Gelatin Powder, 5g
Coconut Milk, 456g
Demerara Sugar, 70g
Coconut Cream, 480g
Desiccated Coconut, 2 TBSP
Coconut Rum, 2 TBSP
Demerara Sugar, 100g
Egg White, 60g (About 2)
Cream of Tartar, 1/8 TSP
Singapore Swirl Bread, 6 Slices
Kewpie Mayo, 6 Heaping Spread
Coconut Flakes Lightly Toasted, For Decor
Stand / Hand Mixer
Cast Iron Skillet / Pan
4" Pastry Rings X 6
Please visit my "How To Make Singapore Swirl Bread" page for the recipe.
Prepare coconut mousse.
Place pastry rings on a tray lined with parchment paper.
Bloom gelatin by adding gelatin into the water.
Stir to dissolve and set it aside.
In a sauce pot over medium heat, add coconut milk and sugar.
Stir to dissolve.
Add in the bloomed gelatin and stir until fully dissolved.
Bring to a boil.
Allow it to boil for 2 mins.
Remove from heat and set aside to cool down completely.
In a large bowl, add in coconut cream.
Using a hand or stand mixer, whip until foamy.
Pop it in the freezer for 2 mins.
Take it outta the freezer and continue whipping for another 2 mins.
Return it back to the freezer and repeat the steps until the coconut cream is whipped to a thick consistency with soft peaks.
Fold in half of the coconut milk mixture, desiccated coconut and coconut rum.
Continue folding until well combined.
Repeat the steps for the remaining half.
Once it has comes to 1 complete liquid, transfer into the pastry rings.
Prepare Italian meringue.
In a sauce pot, add sugar and water.
Swirl to dissolve the sugar.
Bring it to 110 degree celsius or 230 fahrenheit.
Just before it reaches to that desired temperature, whip egg whites and cream of tartar in a large bowl until foamy.
Once the syrup reaches that desired temperature, gradually and slowly pour into the egg white mixture while still whipping away.
Continue whipping until it is thick and glossy.
Transfer into a piping bag.
*You can use any simple tip you desire. Please note that this meringue doesn't go well with any fancy star tip.
A side note: Prepare this meringue just when you are about to pipe. It doesn't sit well on the counter.*
Assemble the mousse.
Using the same pastry ring, cut out discs from the swirl bread.
Spread kewpie mayo on 1 side only.
Toast, mayo side down, until crispy.
Transfer onto serving plate toasted side down.
Remove the mousse from the freezer.
Carefully, using a blow torch to heat up the pastry ring for easy unmolding.
Slide the mousse onto the toasted bread.
Pipe the meringue onto the mousse.
Decorate the sides with toasted coconut flakes.
Lastly, carefully blowtorch the meringue until lightly browned.
Here's the recipe video: