Complexity level  

CT X516

For approximately 20 individual portions

  • Buckwheat Rice Crisp
  • Coconut Dacquoise
  • Mango Chutney Jelly
  • Lemongrass Ginger Mousse
  • Coconut White Glaze


1 Buckwheat Rice Crisp
  • Puffed Rice 100 g
  • Sobacho (Roasted Buckwheat) 15 g
  • White Almond Praline 60% 140 g
  • Belcolade Cocoa Butter 15 g

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.

2 Coconut Dacquoise
  • Powder Sugar 175 g
  • Pure Almond Powder 75 g
  • Coconut Powder 75 g
  • Egg White 150 g
  • Sugar 60 g
  • Flour 15 g

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.

3 Mango Chutney Jelly
  • PatisFrance Starfruit Fruit de la Passion 100 g
  • Diced Fresh Mango Pieces 400 g
  • Sugar 50 g
  • Pectin NH 6 g
  • Gelatin Powder 8 g
  • Water (to soak Gelatin) 48 g
  • Puratos Miroir L’Original Neutral 50 g
  • Fresh Coriander Leaves 5 g
  • White Vinegar 8 g

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.

4 Lemongrass Ginger Mousse
  • Fresh Cream 35% 200 g
  • Milk 80 g
  • Lemongrass 2 sticks
  • Ginger 12 g
  • Gelatin Powder 6 g
  • Water 36 g
  • Fresh Whipped Cream 35% 400 g

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.

5 Coconut White Glaze
  • Coconut Puree 50 g
  • Coconut Milk 150 g
  • Batida de Coco 30 g
  • Glucose 250 g
  • Gelatin 15 g
  • Water (to soak the Gelatin) 90 g
  • Puratos Miroir L’Original Neutral 500 g

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.

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