Recipes
In a food processor, combine the oil, honey, egg yolks, and egg whites (1). At 45°C, add the sifted-together flour, cornstarch, baking powder, and turmeric. Blend again. Beat the roomtemperature egg whites (2) with the sugar and yellow colouring, then fold into the first mixture.
Heat the purées with the lime zest to 40°C and add the previously combined sugar (1) and pectin along with the combined sugar (2) and dextrose. Bring to a boil. Add the gelatine mass, strain, and store in the refrigerator.
Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave, then set aside in the refrigerator.
Stir the coconut starch mixture and heat to 25°C. Add the coconut liqueur and melted gelatine mass. Fold the mixture into the whipped Finesse.
Combine the sugar with the cornstarch and add to the cold coconut purée. Bring to a boil. Transfer to a container and let cool.
Spread 2 x 850 g of turmeric chiffon cake batter on 2 Silpat® mats, using a 35.5 x 55 cm frame. Remove the frame and bake in a 150°C convection oven for approximately 30 minutes (damper closed). Remove from the oven and transfer to a rack to cool.
Trim the edges of the cake slightly and cut each sheet into two 35.5 x 27.5 cm rectangles. Place the chiffon cake on guitar sheets.
Stir the exotic confit with a whisk before using. Spread 250 g onto each half sheet of chiffon cake (crumb side). Let set in the refrigerator (until the confit is no longer sticky).
Prepare the Finesse diplomat-style coconut cream and spread 250 g on each sheet of cake. Roll up lengthwise (with the 35.5 cm side facing you). Using a rack, tighten slightly through the guitar sheet. Place in a log cake mould (to maintain the round shape) and freeze.
Cut into 3 cm thick slices using a serrated knife. Whip the remaining coconut cream and pipe a dot of it onto each slice. Sprinkle with a strip of decorative icing sugar. Place a coconut curl on each dot of coconut cream.
