Coconut mascarpone cream bombes

I saw this recipe in one of the baking magazines "Laura" I bought months ago and I just really wanted to try it out. I'm a coconut addict...anything coconut I love. I also bought my silicone bombe molds a long time ago and I hadnt used them and I thought I could try them out now. I love their shape: simple and elegant. I think they are perfect for ice-creams and desserts and mini cakes...or just everything. I only had one little problem with the molds. They wouldn't release my cream bombes that easily. The heads or tops of the bombes slightly ripped off, but nothing worse. Next time I'll put foil or cling film into the molds so they will be easier to remove. The taste! Delicious! very creamy and coconutty...and rich..really rich. All the mascarpone cream, whipping cream and coconut cream....ohh...shouldnt eat too many! But delicious!


The Ingredients:
Makes: 8 mini bombes

The Base:

75 g butter

50 g sugar

pinch of salt

2 tsp vanilla sugar

1 tsp vanilla extract

2 eggs

100 g flours

1 tsp baking powder

The cream filling:

4 gelatine leaves

150 g sugar

75 g coconut cream

125 g light quark

250 g mascarpone

110 g whipping cream

25 g coconut syrup (optional)

15 g chopped roasted almonds or hazelnuts (optional)

50 g shredded coconut (sweetened or unsweetened)

125 g whipping cream

1 tsp cocoa powder

The filling:

Place the gelatine leaves in a bowl with ice cold water. set aside and let them soften.

In another bowl mix the quark, coconut cream, mascarpone and sugar until mixed and has a smooth texture. (works well with a hand whisk). Whip the cream until firm and add a little bit of sugar while whipping. remove the gelatine from the water and squeeze out the excess water. place the gelatine leaves into a heat proof bowl and place above a pot of simmering water (water bath) and add the coconut syrup. mix until the gelatine dissolves. remove from the water bath.

Add 3 tbsp of the mascaropne to the gelatine, then pour the gelatine mix into the rest of the mascarpone cream. Add the cream and gently fold it into the cream until you have a well incorporate and smooth mixture. divide the cream into your molds, only 1/2 way. sprinkle some of the chopped nuts between the layers. then fill the molds until full and smooth the top with a knife. Place a cake base onto each and press gently so it fits. let them set in the fridge for a few hours ( 3 hours is enough).

Whip the 125 g of cream until firm and cover the unmolded desserts with the cream (I used a palette knife and it works great) but a regular butter knife works as well. the cover in shredded coconut. Dust them with a little bit of cocoa powder if desired.

The base:

Beat the butter, sugar ( and vanilla sugar) and salt until light and creamy. beat in the eggs one at a time, mixing well after adding each egg.

In a seperate bowl mix the flour and the baking powder. Mix the flour mixture into the butter-egg mixture until you have an even and smooth batter.

Pour the batter into an 18 cm cake ring (that has been buttered and floured). bake at 150 C for about 20 minutes until golden brown.

Let the cake cool about 10 minutes in it's form then remove it from its ring and let it cool completely on wire rack. Once the cake has completely cooled, cut it into 2 or 3 layers.

I took dessert rings which had approximately them same diameter as the bombe molds. cut out the base from the cake and set aside.

Enjoy!