Coconut
dacquoise
ingredients :
- 260 g Egg whites
- 88 g Sugar
- 46 g Almond powder
- 220 g Icing sugar
- 220 g Desiccated coconut
process :
Whip the egg whites then beat on high speed with the sugar until the meringue is glossy and stiff. Sift the icing sugar; mix with the other dry ingredients and incorporate into the meringue. Bake for 14 minutes at 170°C (vents open if using a convection oven).
"Crispy crunch"
sablé
ingredients :
- 220 g Flour
- 90 g Puffed rice
- 35 g Rapeseed oil
- 350 g "Ivory" couverture white chocolate
- 60 g Egg yolks
- 6 g Salt
- 190 g Butter
- 6 g Baking powder
- 100 g Caster sugar
- 100 g Almond powder
- 90 g Feuillantine pastry
process :
Mix the dry ingredients together and cut in the butter until the mixture resembles breadcrumbs. Add the yolks and mix to obtain a shortcrust pastry dough. Pass through a sheeter until very thin then bake at 150°C for 12-15minutes. Crumble the warm pastry into the bowl of a stand mixer, and using the paddle, incorporate the melted couverture chocolate and the oil. Using a rubber spatula, gently incorporate the puffed rice and the feuilletine.
Exotic fruit
gel
ingredients :
- 540 g Fresh banana, cut into small dice and tossed with lemon juice
- 340 g Sicoly® mango halves cut into dices
- 260 g Sicoly® sweetened passion fruit purée
- 45 g Sugar
- 486 g Sicoly® sweetened mango purée
- 16 g Gelatine
process :
Heat 1/3 of the Sicoly® mango and passion fruit purées with the gelatin to 45°C, then mix with the rest of the unheated purée. The mixture should be around 22°C. For each frame, combine 880g of fruit + 880g of gelled fruit coulis in a bowl. Pour into the frame, level it out and leave it to set in the blast freezer.
Coconut
mousse
ingredients :
- 30 g Gelatine
- 965 g Sicoly® sweetened coconut purée with grated coconut
- 395 g Italian meringue
- 790 g Whipped whipping cream
process :
Mix temperature = 26°C. Melt the gelatin in a small amount of the Sicoly® coconut purée with grated coconut, add the rest of the purée and adjust the temperature to 26°C. Add a little whipped cream to the Italian meringue and mix to loosen it. Progressively add the rest of the cream. Finally, add the tempered purée.
Mango
cream
ingredients :
- 190 g Sicoly® sweetened mango purée
- 58 g Egg yolks
- 78 g Eggs
- 58 g Sugar
- 73 g AOC Echiré butter
- 7 g Gelatine
process :
Bring the Sicoly® mango purée to 85°C with the sugar and the eggs as you would make a crème anglaise. Add the gelatin. Pass the mixture through a chinois, blend it and add the butter. Using a sauce funnel, pour the cream into the square Savarin molds.
Passion fruit
glaze
ingredients :
- 304 g Sicoly® sweetened passion fruit purée
- 121 g Sugar
- 14 g Glucose
- 417 g Water
- 13.4 g (+ 45 g sucre) Pectin
- 1950 g Neutral glaze
process :
Heat the first 4 ingredients to 40°C. Whisk the pectin and the sugar together, and add to the heated mixture. Bring it to the boil, and add the heated neutral glaze. Boil both together, skim, and then blend. If the mixture is too thick, add more Sicoly® passion fruit purée.
Assembly
and decoration
Line a 57 x 37 cm frame with film. Spread the sable mixture across the base. Quickly place the dacquoise sheet on the sable so that it sticks. Place into the freezer to set.Pour in the exotic fruit gel. Freeze. Remove the frame and cut into 5 x 5 cm squares. These will be the inserts. Prepare the coconut mousse, fill the Savarin molds and push in the inserts. Freeze, unmold and spray with white chocolate. Pour the mango cream into the depression in the center. Freeze. Pour some passion fruit glaze onto the mango cream to glaze it. For decoration, place on top of the dessert a bamboo shoot (spray the base of the bamboo mold with a layer of yellow cocoa butter, go over it with a layer of green, then mold it with white chocolate) and your company’s label.