Coconut, Strawberry, White Chocolate And Rhubarb Mousse Cake

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Cannelle et Vanille

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Ingredients

135 g powdered sugar, sifted

55 g powdered sugar, sifted

225 g unsweetened coconut (fine)

215 g egg whites

55 g sugar

8 oz sugar

2 oz corn syrup

4 oz water

3 oz egg yolks

2 oz pate a bombe

1 1/2 sheet gelatin

3 oz fresh strawberry puree (I left the seeds in)

1 cup heavy cream, soft peak

4 oz pate a bombe

3 sheets gelatin

6 oz white chocolate, melted

2 cup heavy cream, soft peak

1 1/2 sheets gelatin

3 oz poached rhubarb puree

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