Composition
For approximately 20 individual portions
- Buckwheat Rice Crisp
- Coconut Dacquoise
- Mango Chutney Jelly
- Lemongrass Ginger Mousse
- Coconut White Glaze
COCO
EXOTIC
CT X516
CT X516
Composition
For approximately 20 individual portions
Melt the white chocolate Blanc Intense together with the cocoa butter and incorporate the white almond praline 60%. Add the other ingredients and spread out between 2 sheets of baking paper at a thickness of 3mm. Leave to set in the fridge and cut out 20 circles of 5 cm diameter.
Sieve the flour and powder sugar with the almond and coconut powder. Whip the egg whites together with the sugar. Mix the whipped egg whites and the sieved ingredients gently together with a spatula. Pipe 40 circles of 5 cm diameter on a tray with baking paper and bake at 200 °C for 10 minutes with closed dampers. Leave to cool down.
You can always roast the coconut powder for a roasted taste.
Mix the pectin and the sugar. Mix the gelatin powder and cold water. Heat up the passion fruit and mango pieces to 40° and add the pectin sugar mixture. Cook this together for 3 minutes. Add the gelatin mixture. Cut fresh coriander leaves and put this in the cooked fruit mixture together with the vinegar and the Miroir neutral.
Put a coconut dacquoise in a circle of 5 cm diameter and pour 30 g of the chutney on it. Then put a second coconut dacquoise on top to close and freeze the chutney insert.
This insert should be max 2.5 cm high.
Semi-whip the 400 g cream and put aside. Soak the gelatin in cold water.
Boil the fresh cream and milk together and infuse for 30 min with the lemongrass and grated ginger. Boil again and sieve out the lemongrass and ginger and pour on the chocolate. Add the soaked gelatin. When the ganache reaches 32°C, incorporate the whipped cream.
Boil together the coconut puree, coconut milk, Batida de Coco and glucose. Pour onto the white chocolate Blanc Intense. Mix and add the melted gelatin mass. Add the Miroir Neutral and mix with an immersion blender. Leave the glaze to cool down overnight at room temperature. Reheat and use at 38°C.
