PINE-PASSION &

COCONUT VERRINE
 RECIPE BY

ROBYN CURNOW
Join Robyn Curnow as she creates these delicious tropical verrines comprised of a
multitude of layers and textures. Pineapple jelly, crunchy coconut crumble, mango
and passionfruit curd, coconut mousse topped with a sugar syrup soaked lime zest
and shredded coconut garnish. 
BEGINNER
LIME ZEST
CRUMBLE

COCONUT MOUSSE

MANGO & PASSIONFRUIT CURD


105 MINS

COCONUT CRUMBLE

PINEAPPLE JELLY
MAKES 6

PINEAPPLE JELLY
METHOD
INGREDIENTS

Soak the gelatine sheets in a bowl of cold water. In a

6g (0.21oz) gold gelatine sheets 
saucepan, combine the sugar, water and cut and scraped
72g (2.54oz) caster (superfine) sugar
vanilla bean and heat to approximately 50˚C (122˚F) until
90g (3.17oz) water
the sugar is dissolved. Remove from the heat. Add the pre-
1 Heilala vanilla bean
soaked gelatine leaves and combine.
136g (4.8oz) Ravifruit pineapple puree
Strain over the pineapple puree and combine. Immediately
EQUIPMENT place 50g of the jelly into the bottom of 6 cups and
refrigerate for 2 hours.
depositor
 SUBSTITUTE
6g (0.21oz) gold gelatine sheets {for}
3 individual gold gelatine sheets {for}
36g (1.27oz) gelatine solution

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
COCONUT CRUMBLE
INGREDIENTS
40g (1.41oz) desiccated coconut
40g (1.41oz) unsalted butter
40g (1.41oz) plain (all purpose) flour
40g (1.41oz) brown sugar
QS Callebaut Mycryo Cocoa Butter
EQUIPMENT
Robot-Coupe or food processor
stand mixer
MANGO & PASSIONFRUIT CURD
INGREDIENTS
60g (2.12oz) whole eggs
60g (2.12oz) egg yolk
40g (1.41oz) Ravifruit passionfruit puree
20g (0.71oz) Ravifruit mango puree
60g (2.12oz) caster (superfine) sugar
60g (2.12oz) unsalted butter
COCONUT MOUSSE
INGREDIENTS
180g (6.35oz) fresh cream 35% fat
6g (0.21oz) gold gelatine sheets 
80g (2.82oz) coconut milk
80g (2.82oz) coconut puree
20g (0.71oz) Malibu rum or coconut liqueur
EQUIPMENT
disposable piping bag
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
METHOD
Place the desiccated coconut into a food processor and
grind to a powder. Remove from the processor and add to
the bowl of a stand mixer with the butter, flour and sugar.
Combine to form a dough. Press the dough into a square
about 5mm thick, wrap in cling wrap then place in the
fridge for 1 hour.
Press the dough through a cake cooling rack to create cube-
like pieces. Separate the pieces onto a lined baking tray and
bake at 160˚C (320˚F) for 10-12 minutes.
Remove from the oven and immediately sieve cocoa butter
over the top. Allow to cool then place in a sealed container.
METHOD
Place the eggs, yolks, fruit purees and sugar into a large
bowl and whisk to combine. Add the butter. Place the bowl
over a pot of simmering water, whisking continuously until
thickened. Sieve the curd then cover with cling wrap touch-
ing the surface of the curd to avoid a skin forming.
Set aside to cool.
METHOD
Semi-whip the cream. Soak the gelatine leaves in cold water.
In a saucepan, combine the coconut milk and puree and
heat to 35-40˚C (95-104˚F).
Remove from the heat and add the pre-soaked gelatine
leaves. Gently fold through the cream and add the Malibu.
Place into a piping bag for assembly.
 SUBSTITUTE
6g (0.21oz) gold gelatine sheets {for}
3 individual gold gelatine sheets {for}
36g (1.27oz) gelatine solution
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
SUGAR SYRUP
METHOD
INGREDIENTS
Combine the sugar and water in a saucepan and bring to
150g (5.29oz) sugar
the boil. Once boiling, immediately remove from the heat
100g (3.53oz) water
and pour the syrup into a sealed container.

LIME ZEST
METHOD
INGREDIENTS
Simmer the zest into the sugar syrup for 3-5 minutes. Allow
3 limes, zested
to cool. Strain the zest just prior to use.
95g (3.35oz) sugar syrup (recipe above)

SHREDDED COCONUT
METHOD
INGREDIENTS
Lightly coat the shredded coconut in the sugar syrup, siev-
20g (0.71oz) shredded coconut
ing the excess if necessary. Spread onto a silicon mat and
5g (0.18oz) sugar syrup
bake at 160˚C (230˚F) for 5-10 minutes until golden brown.

ASSEMBLY
METHOD
EQUIPMENT
Remove the glasses with the cooled jelly from the fridge.
depositor (optional) Place a single layer of the crumble over the jelly and pipe
6 clear glasses 45g of the passionfruit and mango curd over the crumble.
disposable piping bags Next, pipe 50g of the coconut mousse over the curd.
tweezers
Garnish the verrine with a layer of the shredded cocounut,
then add a few pieces of the crumble to each glass. Finish
by carefully placing several strips of the zest into each glass
using tweezers.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.