Redcurrant & exotic fruit "douceur nacrée"

Recipe idea

Jean-Jacques BORNE

Institut de l'excellence culinaire, Boutique KAORI, MOF - France

Ingredients

Sicoly

No added sugar frozen redcurrant purée - France

SICOLY® frozen exotic fruit insert

For the coconut and lemon

base biscuit

ingredients :

125 g Grated coconut
125 g Almond powder
115 g Icing sugar
2 Lime zest
280 g Egg whites
225 g Caster sugar

process :

Mix grated coconut, almond powder, icing sugar and lemon zest. Whisk egg whites with sugar. Blend the two mixtures.
Spread out on a baking tray (60x40 cm)and bake at 170°C for 40 to 50 minutes.

For the chocolate-flavoured

redcurrant "crème légère"

ingredients :

100 g Cream 35%
100 g Sicoly® redcurrant purée
30 g Caster sugar
60 g Egg yolks
500 g White couverting coating
400 g Whipped cream

process :

Mix egg yolks and sugar. Mix SICOLY® redcurrant purée with cream and heat to 85°C. Pour the hot mixture onto the couverture chocolate, previsouly chopped. Leave to cool and then fold in the whipped cream.

Use immediately.

For the wild strawberries

juice

ingredients :

500 g Frozen wild strawberries
100 g Frozen raspberries
100 g Sugar

process :

Cook in a seald container in a Bain-Marie for 1 hour. Filter the juice and add 5g of gelatin.

Assembly &

Finishes

Mould the white couverture chocolate into balls using round polycarbonate chocolate moulds. Melt

down the balls to three quarters.

Garnish the base with ‘‘crème légère’’. Add diced exotic fruit insert and redcurrants. Cover with a circle of lemon

and coconut biscuit base. Top with ‘‘crème légère’’. Add more fruits and seal with biscuit. Put in the freezer and then coat using a mixture of white chocolate and cocoa butter coloured in pink. Place in a dish.

Top with dark red chocolate sticks, edible gold leaf and small squares of red dark chocolate. Garnish with a candied or glazed bunch of redcurrant.
Add a few dashes of strawberry juice on the plate and sprinkle with dice mango and redcurrants.