Recipes
Lightly beat the egg whites with the powdered whites, then beat until stiff with the sugar (1).
Finish by adding the previously combined xanthan gum and sugar (2).
Using a spatula, fold in the icing sugar, ground almonds, grated coconut and sifted-together flour and cornstarch.
Heat the lime juice, apricot purée, mango purée, and crushed pink peppercorns and let infuse for 15 minutes.
Strain and add the cornstarch previously combined with the sugar. Bring to a boil.
Add the gelatine mass, followed by the diced mango.
Store in the refrigerator.
Rehydrate the gelatine powder in the cold water for at least 20 minutes.
Melt in the microwave and refrigerate.
Melt the chocolates and add the candied coconut.
Set aside.
Prepare a syrup cooked to 114°C with the sugar and passion fruit purée.
Add the grated coconut, stir to coat, then let cool.
Heat the purées with the sugar and glucose, then add the gelatine mass.
At 28°C, fold in the whipped Finesse cream and warm meringue.
Combine the egg whites and glucose syrup.
Warm to 40°C in a bain-marie and beat in a stand mixer.
Bring the ingredients to a boil, then add the colourings.
Heat the ingredients together and bring to a boil.
Spread the tempered white chocolate between two guitar sheets using a rolling pin.
Let crystallize slightly, then cut into pastilles using a fluted Ø5 cm cutter.
Bring the coconut milk (1), sugar and vanilla to the boil.
Add the coconut liqueur, gelatine mass and coconut milk (2).
Blend while adding the cold cream and mascarpone.
Chill for at least 4 hours (ideally overnight).
Heat the purées to 40°C.
Add the previously combined sugar and agar-agar.
Bring to a boil, then add the gelatine mass.
Adjust the colour with the colourings if necessary.
Spread 1000 g of coconut dacquoise batter onto a Flexipat and bake in a 180°C convection oven for approximately 10 minutes.
Let cool.
Cut out Ø4 cm discs using a round cutter and set aside.
Pour 20 g of mango–passion compote into Ø4 cm hemispherical moulds, place a dacquoise disc on top, and freeze.
Roll out the coconut–passion fruit crunch between two sheets of parchment paper to a thickness of 2 mm.
Allow to crystallize slightly, then cut out Ø5 cm discs using a round cutter.
Pour 260 g of the mango–passion cap mixture onto a Flexipat and chill in the refrigerator.
Pipe 30 g of mousse into Silikomart moulds (Ref. SQ001) to line the moulds, then position the frozen compote–dacquoise insert.
Pipe in an additional 5 g of mousse, smooth the surface, then place a disc of coconut crunch on top.
Freeze.
Unmould and spray the entremets with a first layer of orange hot glaze, creating a gradient effect, followed by a second layer of the orange glaze.
Place a fluted white chocolate disc on top of each entremets. Whip the decorative cream and pipe a dome using a plain 16 mm tip (approximately 12 g).
Cut the mango–passion caps out using a plain 5 cm round cutter and place them on top of the decorative cream.
Decorate with crushed pink peppercorns and purple shiso leaves.
