Coco raspberry valentine mousse millefeuilles

Unless you live on the moon, you know tomorrow is valentine's day ! this year, I want to celebrate in pink !! Pink hearts, pink mousse...A tender & sweet color to show my love ! So, as they say on "Love boat" : "come aboard, whe're expecting you..."

yelds : 2 lovers

here's what we need :

puff pastry (homemade or bought, as you like), 100g sugar, 10cl whipping cream, 15cl raspberry juice (well, if valentine's day was in summer we could make it with fresh raspberries, but winter is still here...), 100g ground coconut, 1 sheet gelatin (2g), 2 egg whites, 1/2 teaspoon cream of tartar, icing sugar & red food coloring powder.

here's what we do :

whisk the whipping cream with 70g sugar until you've got a nice "chantilly" cream, put in fridge.
beat egg whites at slow speed for 1 minute, add 30g sugar & cream of tartar, increase speed until stiff & allow to rest in fridge.

If you're using a sheet of gelatin, pour into cold water in order to soften, meanwhile heat the raspberry juice.
Soak gelatin, mix thoroughly with juice.

Mix "chantilly" cream & egg whites carefully, then add raspberry juice & ground coconut.
Allow to rest in fridge for at least 3 hours.

preheat oven at 350°F

Spread your puff pastry with a rolling pin and cut 4 hearts with a heart shaped cutter.
Line a rimmed baking sheet with parchment, bake 12/15 minutes (until hearts are a nice golden color).
Let hearts cool down...
Just before serving: in a small bowl, combine icing sugar & red coloring food powder, pour 2 hearts in...
Lay the coco-raspberry mousse on 1 heart & cover with the colored one.

                                                                                                                         share with your beloved one!