Decadent Coconut White Chocolate Mousse: A Professional Culinary Secret for Your Home Kitchen
Prepare to delight your senses with this unbelievably smooth and dreamy white chocolate mousse recipe, a true gem adapted from a prestigious professional culinary arts program. While its origins are high-end, we’ve simplified it to be perfectly achievable in your own kitchen, promising a sophisticated dessert that’s surprisingly easy to master. Jump straight to the recipe here!
My FEASTival Experience: A Culinary Paradise in Edmonton
Just recently, I found myself in what can only be described as a food lover’s ultimate paradise, a place where culinary dreams come true. This wasn’t just any event; it was Edmonton’s 27th annual FEASTival, an extraordinary gastronomic celebration held at the magnificent Shaw Conference Centre. I was incredibly fortunate to attend and immerse myself in this vibrant world of flavors and innovation.
FEASTival is truly a grand spectacle, a testament to Alberta’s rich culinary landscape. It brings together some of Edmonton’s most esteemed chefs alongside their exceptionally talented apprentices from the city’s top restaurants. Together, they showcase breathtaking creativity, transforming an astounding array of local foods into edible works of art. The vast exterior walls of the Shaw Conference Centre’s cavernous hall were adorned with fantastic food displays, each one more tempting than the last. Wandering through the hall, I felt like a bemused explorer in a modern-day, culinary version of Aladdin’s cave, with gastronomic treasures at every turn. Many restaurants offered exquisite little amuse-bouches, perfectly designed to tantalize the palate and whet our appetites as we explored. It was genuinely inspiring to witness the innovative spirit of this next generation of Edmonton chefs and to appreciate the vast selection of high-quality produce and ingredients cultivated right here in Alberta.
The Mystery Box Challenge and Culinary Innovation
The magic of FEASTival begins 24 hours before the doors even open. The participating chefs and their apprentices receive a mystery box, brimming with an assortment of local products and seasonal ingredients. From these surprise contents, they must conceive and create their entire menu for the evening. All the planning, meticulous organization, and the actual cooking of these intricate dishes happen entirely away from the familiar comforts of their home kitchens. This rigorous challenge truly pushes their culinary talents and adaptability to the limits, forcing them to innovate and excel under pressure.
A Foodie Lottery: Navigating the Feast
The evening itself is structured as a kind of thrilling foodie lottery for the four distinct courses of your meal. Upon arrival, each guest selects a number and receives a small booklet containing four tickets. As each course is announced throughout the evening, diners embark on an exciting quest to locate the specific restaurant booth that corresponds to their current ticket number. The unique twist is that the restaurants rotate their assigned numbers for each course, ensuring that you never know which establishment will be serving your next culinary delight. It’s a wonderfully happy chaos, an organized confusion as hungry guests navigate the bustling room, eagerly searching for their next dining destination and anticipating which mouthwatering dish awaits them. The thrill of the hunt is palpable, creating a dynamic and engaging experience, but the ultimate reward is the knowledge that with such talented chefs, there are truly no ‘bad’ choices to be made.
Such incredible fun and pure deliciousness!
A Gastronomic Tour: My FEASTival Dishes
Appetizer: Wild Boar Cheek Terrine
For my appetizer course, I was treated to the exquisite Wild Boar Cheek Terrine from the renowned Fairmont Hotel Macdonald. This particular dish immediately became my absolute favorite of the entire evening, and not just because it was the first course and my hunger was at its peak! It featured impossibly meltingly tender boar cheek, expertly layered with delightfully tart and juicy baked apple slices. This rich terrine was complemented by a creamy wild mushroom panna cotta, a beautifully crafted roulade of braised red cabbage, a velvety carrot puree, zesty pickled chanterelle mushrooms, and a delicate apple cider gel. The entire composition was a symphony of flavors and textures, perfectly balanced and utterly sophisticated. Doesn’t that sound incredibly posh and heavenly? Believe me, it absolutely was.
Soup: Cream of Roasted Golden Beet & Parsnip Soup
Next, for my soup course, I savored the wonderfully comforting Cream of Roasted Golden Beet & Parsnip Soup, expertly prepared by the Hilton Garden Inn. This autumnal delight was elegantly garnished with crunchy roasted pumpkin seeds and fragrant roasted garlic. The natural sweetness and earthy notes of the golden beets and parsnips combined to create a flavor profile that truly captured the essence of autumn in a bowl. It was warm, inviting, and utterly delicious, a perfect interlude in the evening’s culinary journey.
Entrée: Seared Venison Sirloin
My entrée was the magnificent Seared Venison Sirloin from Madison’s Grill. Visually, it was a masterpiece, presented with artistic flair. The dish featured intriguing “Dueling Pavés” – one of potato, the other of turnip – offering a delightful contrast in textures and flavors. It was accompanied by a silky Vanilla Yam Puree, perfectly Glazed Asparagus and Carrots, and finished with a rich Shitake & Red Wine Demi-Glace. Each component on the plate was thoughtfully chosen and impeccably executed, creating a harmonious and truly memorable main course.
Dessert: Carrot Cake with Salted Caramel Sauce
Finally, for dessert, I indulged in the most divine Carrot Cake with Salted Caramel Sauce from Zinc Restaurant. This wasn’t just any carrot cake; it was absolutely heavenly. Its texture was dense yet delightfully chewy, reminiscent of the finest cake-pudding hybrid, perfectly complemented by that utterly delectable salted caramel sauce. To top it off, it was adorned with a beautiful, delicate edible flower, adding an extra touch of elegance. It was a truly delightful end to a series of spectacular dishes.
The Unforgettable Mousse: From NAIT’s Culinary Program to Your Table
Beyond the extraordinary dishes, one of the most enriching aspects of the evening was the spirited sharing that unfolded at my table, filled with other passionate foodies and bloggers. Plates were generously passed around, allowing us to eagerly dig our forks into each other’s meals, savoring a wider spectrum of flavors from so many amazing restaurants. Our table was strategically situated adjacent to the NAIT (Northern Alberta Institute of Technology) booth, which gave us a privileged, close-up view of the chefs and students from their renowned culinary program. They buzzed around with remarkable calm and efficiency, expertly serving their exquisite creations. We were incredibly lucky when Chris Short, a distinguished NAIT Chef Instructor and notably the FEASTival Chair, magically procured a few extra samples of their courses for us to feast on. Sometimes, luck truly is on your side, and you find yourself in just the right spot at the right time!
Their dessert, in particular, was absolutely wonderful – a truly memorable and sensational end to an already incredible gastronomic Feast. It left an indelible impression.
The Secret Unveiled: Adapting a Masterpiece for Home
It took only a little persuasive charm (I was perfectly polite, I swear!) for Chris to graciously agree to share the recipe for that heavenly Valrhona White Chocolate Mousse with Coconut. This masterpiece was originally created by the talented Chef and Culinary Instructor Ganesh Subramanya, in collaboration with NAIT’s esteemed culinary program, specifically for the FEASTival menu. My mission was clear: bring this restaurant-quality dessert into the home kitchen.
Understandably, the original professional recipe involved intricate techniques and truly massive quantities of ingredients, making it impractical for home duplication. We’re talking seven liters of mousse, utilizing almost one and a half liters of cream and over a kilogram of premium white chocolate! So, I painstakingly scaled it down significantly and adapted it to be completely accessible for a home kitchen. Even without the professional ‘Pate à Bombe’ technique (a complex method I confess to having no idea about!) and the elegant accompaniments like passionfruit reduction, toasted macadamia nuts, mango gelle, and rich chocolate ganache, this adapted recipe is an absolute winner. It delivers an unbelievably smooth texture and an unparalleled richness that will astound you. The secret to its dreamlike consistency lies in its ingenious use of not one, but three distinct ingredients traditionally used to thicken custards or mousses: gelatin, egg yolks, and white chocolate. This trifecta creates a stability and creaminess that is simply divine.
I chose to serve this exquisite white chocolate mousse simply, allowing its inherent qualities to shine. Diced fresh pineapple and canned mandarin orange segments provided a wonderful burst of complementary flavor and acidity. However, this mousse is incredibly versatile; I’m confident it would be equally delicious paired with diced mango, exotic lychees, or even classic fresh strawberries or mixed berries. It’s a dessert that speaks for itself, requiring minimal embellishment to impress.
So, here it is – your very own home version of that special, once-secret recipe from FEASTival and NAIT’s acclaimed culinary program. Prepare to impress your guests at your next dinner party or simply elevate a special family evening into a gourmet celebration. I guess it’s not so secret anymore, is it?
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Coconut and White Chocolate Mousse
Adapted for home use, from Chef/Instructor Ganesh Subramanya and NAIT’s Culinary Program. This recipe yields 6 servings of exquisite, velvety mousse.
Ingredients:
- ⅓ cup fine, unsweetened, shredded coconut
- ¾ cup (180ml) cold whipping cream (heavy cream)
- ¾ teaspoon coconut extract
- 1 package (2 and ¼ teaspoons, or one envelope) powdered gelatin
- ¼ cup (60ml) cold water
- 2 large egg yolks
- ½ cup (120ml) full-fat, premium canned coconut milk (ensure to shake can vigorously or whisk contents well before measuring to combine the cream and liquid)
- 2 tablespoons (25gms) granulated sugar
- 1 cup (140gms) top-quality white chocolate, finely chopped or in chunks (Valrhona or Callebaut are excellent choices for best results)
- 1 tablespoon neutral-flavored oil (such as grapeseed, canola, or sunflower oil, for coating molds)
- Diced fresh fruit for serving, optional (e.g., fresh pineapple, mango, lychees, strawberries, or canned mandarin orange segments)
Instructions:
1. Prepare the Toasted Coconut: Preheat your oven to 350°F (175°C). Spread the fine shredded coconut evenly in a shallow baking dish or on a baking sheet. Toast in the preheated oven for 6 to 8 minutes, stirring occasionally, until it turns a beautiful golden brown and becomes fragrant. Keep a close eye on it as coconut can burn quickly. Once toasted, remove from the oven and allow it to cool completely. This step significantly enhances the coconut flavor and adds a delightful textural element.
2. Whip the Cream: In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat, as it can turn grainy. Cover the bowl with plastic wrap and refrigerate it immediately until you are ready to incorporate it into the mousse mixture. Keeping it cold will maintain its volume and texture.
3. Bloom the Gelatin: Pour the ¼ cup of cold water into a small, shallow bowl. Evenly sprinkle the powdered gelatin over the surface of the water. Allow it to sit undisturbed for about 5 minutes. During this time, the gelatin will absorb the water and soften, or “bloom,” becoming a translucent, jelly-like mass. This step is crucial for ensuring the gelatin dissolves smoothly later.
4. Prepare the Custard Base: In a small, heavy-bottomed saucepan, whisk together the egg yolks, canned coconut milk, and granulated sugar until they are thoroughly combined and smooth. Place the saucepan over medium-low heat. Cook the mixture, whisking constantly and gently, until it thickens sufficiently to coat the back of a spoon. It should reach a temperature where it is warm and creamy, but it is very important not to allow it to come to a boil, as this can cause the egg yolks to scramble. If you have a thermometer, aim for about 170-175°F (77-79°C).
5. Incorporate White Chocolate and Gelatin: Immediately remove the saucepan from the heat. Add the chopped white chocolate chunks to the hot custard base. Stir continuously until the white chocolate is completely melted and the mixture is smooth and glossy. Next, scrape in the softened, bloomed gelatin. Stir vigorously until the gelatin is entirely dissolved into the warm white chocolate mixture, leaving no lumps. The residual heat from the custard and chocolate will be enough to dissolve the bloomed gelatin.
6. Cool the White Chocolate Mixture: Transfer the white chocolate mixture to a clean bowl and allow it to cool down to room temperature. This cooling process is vital; the mixture should cool until it reaches a consistency similar to that of raw egg whites – slightly thickened but still pourable. If it’s too warm, it will deflate the whipped cream; if it’s too cold and set, it won’t incorporate smoothly.
7. Prepare the Molds: While the white chocolate mixture is cooling, prepare your serving molds. Using a pastry brush, lightly coat the inside of 6 individual half-cup (120ml) rounded molds or small custard bowls with the neutral-flavored oil. This thin layer of oil will help the mousse release easily. Take approximately one tablespoon of the cooled toasted coconut and place it into each oiled mold. Gently tilt and rotate the mold so that the coconut adheres evenly to the bottom and all sides. Tap out any excess coconut. Reserve any remaining toasted coconut for garnishing later.
8. Fold in Whipped Cream and Coconut Extract: Once the white chocolate mixture has cooled to the correct consistency, retrieve the whipped cream from the refrigerator. Gently pour the cooled white chocolate mixture over the whipped cream. Add the coconut extract to the mixture. Using a rubber spatula, carefully fold the two mixtures together. Use a light hand, working from the bottom up, to ensure both mixtures are smoothly incorporated without deflating too much of the air from the whipped cream. The goal is a light, airy, and uniform mousse.
9. Set the Mousse: Divide the prepared mousse evenly among the coconut-lined molds. Gently tap each mold on the counter a couple of times to release any air bubbles and ensure the mousse settles evenly. Refrigerate the molds for several hours, or ideally overnight, until the mousse is completely set and firm to the touch.
10. Unmold and Serve: To serve, gently slide a thin, sharp knife around the inner edge of each mold to loosen the mousse from the sides. Carefully invert each mold onto a dessert plate. If there are any bare spots on the mousse where the coconut didn’t stick, gently pat some of the reserved toasted coconut into place to cover them.
*Surround each elegant little mousse with your choice of diced fresh fruit. Fresh pineapple, canned mandarin orange segments, juicy mango, vibrant kiwi, sweet strawberries, or other seasonal berries all make fantastic accompaniments, adding freshness and contrasting texture to the rich mousse.
Serves 6 generously.
Guten Appetit! Enjoy Your Culinary Creation!
Disclosure: The ticket for this delightful event was generously provided to me by AFPA (Alberta Food Processors Association) FEASTival, 2015. My opinions, however, are entirely my own and reflect my genuine experience.
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Spaghetti Herbonara and NAIT’s Microgreens Program
Artichoke, Pear, & Pine Nut Pizza with Homemade Mozzarella from NAIT’s Kitchens
Mini Lemon Coconut Pavlovas
Spruce Tip Rhubarb Compote over Swedish Cream