Chocolate
verrine
ingredients :
- 400 g Couverture dark chocolate
- 100 g "Ivory" couverture white chocolate
process :
Temper the chocolate. Using a silicon mold in the desired shape, brush the interiors with chocolate.
Moist chocolate
and coconut sponge
ingredients :
- 200 g Caster sugar
- 375 g Egg whites
- 50 g Almond powder
- 125 g Flour
- 100 g Desiccated coconut
- 3 g Baking powder
- 250 g Noisette butter
- 150 g Melted couverture dark chocolate
process :
Whip the egg whites with the caster sugar. Loosely, combine the rest of the ingredients, reserving the brown butter. Add this mixture to the whites, and combinedelicately. Add the cool brown butter. Spread onto lined baking sheets and bake at 180°C for around 8 minutes. Cut out discs using a round pastry cutter with a diameter slightly smaller than that of the chocolate verrine.
Banana
gelée
ingredients :
- 1000 g Sicoly® unsweetened banana purée
- 10 Gelatine leaf
- 100 g Sicoly® lemon juice 100 %
- 500 g Cream
process :
Warm the SICOLY® banana purée and the SICOLY® lemon juice. Add the melted gelatin to the mixture. Delicately fold in the whipped cream. Pour into small circular silicon molds.
Pineapple
mousse
ingredients :
- 130 g Caster sugar
- 500 g Sicoly® sweetened pineapple purée
- 80 g Egg yolks
- 6 Gelatine leaf
- 500 g Whipped cream
process :
Add 30 g of water to the sugar and cook to 118°C. Slowly, pour this into the whipped egg yolks, and leave to cool slightly with the mixer running on a low speed. Incorporate the gelatin. Add this mixture to the slightly warmed SICOLY® pineapple purée. Gently, fold in the whipped cream.
Coconut
mousse
ingredients :
- 500 g Sicoly® sweetened coconut purée with grated coconut
- 130 g Caster sugar
- 80 g Egg yolks
- 6 Gelatine leaf
- 500 g Whipped cream
process :
Add 30 g of water to the sugar and cook to 118°C. Slowly, pour this into the whipped egg yolks, and leave to cool slightly with the mixer running on a low speed. Incorporate the gelatin. Add this mixture to the slightly warmed SICOLY® coconut purée. Gently fold in the whipped cream.
Assembly
and decoration
Into the chocolate verrine, fill to 1/3 with the coconut mousse. Add the banana insert, pushing it down into the mousse, then a moist chocolate sponge disc. Fill the remaining space with the pineapple mousse. To decorate, use chocolate, gold leaf and SICOLY® fruit for decoration.