Recipe Banana Jelly Coconut Cream Infusion

To prepare this dish

Ingredient list

​Pistachio Joconde

189 g eggs
153 g icing sugar
54 g T45 flour
216 g almond powder
63 g pistachio paste
45 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
189 g egg white
117 g sugar
SQ colorant alimentaire vert et jaune

​Coconut crisp

(Noix de coco sablée) 45 g sugar
(Noix de coco sablée) 17 g water
70 g grilled grated coconut
(croustillant) 33 g cocoa butter
160 g white couverture chocolate

​Banana jelly

900 g bananes
50 g lemon juice
1 g ascorbic acid
290 g mango puree
140 g passion fruit puree
1 vanilla pods
5 g mint sprigs
100 g sugar
20 g corn starch
35 g gelatin mass (5 g gelatin + 30 g water)
40 (facultatif) g Grand Marnier®

​Coco chantilly

(Base de crème prise) 20 g sugar
(Base de crème prise) 25 g corn starch
(Base de crème prise) 300 g purée de coco (congelée)
(Base de crème prise 50 (facultatif) g Malibu®
(Base de crème prise) 49 g masse gélatine (7 g de gélatine + 42 g d’eau)
(Base de crème montée) 200 g crème de coco (en conserve)
(Base de crème montée) 100 g purée de coco (congelée)
(Base de crème montée) 500 g Elle & Vire Professionnel®Sublime Cream with Mascarpone

​White chocolate rings

400 g white chocolate
1 vanilla pods

​Exotic sauce

250 g guava puree
50 g mango puree
50 g passion fruit puree
150 g orange juice
25 g brown sugar
10 g corn starch
3 g mint sprigs
10 pink peppercorns
5 cloves

The recipe,
step by step

1. 1

   ​Pistachio Joconde

   Whisk together the eggs, icing sugar, plain flour, ground almonds and pistachio paste. Add the hot butter then the egg whites that have been whisked (with
   food coloring) and stiffened with sugar. Spread on a Flexipan® silicon mat and bake in a fan-assisted oven at 220°C for 8 minutes. Cut disks (6 cm diameter).
2. 2

   ​Coconut crisp

   Sugared coconut: Heat the sugar and water to 117°C then add the toasted grated coconut and stir until evenly coated and the sugar has re-crystallized.Leave to cool.

   Crisp: Melt the cocoa butter and white chocolate couverture and combine. Add the sugared coconut. Spread between two baking papers.

3. 3

   ​Banana jelly

   Cut the banana in dices, mix with the lime juice and ascorbic acid. Bring the purees and the split vanilla pod to the boil. Add the mint and infuse for 30 minutes. Strain into a saucepan, add the sugar and the cornstarch, bring to boil. Remove from the heat, add the hydrated gelatin and Grand Marnier® then put on the diced banana.
4. 4

   ​Coco chantilly

   Base cream taken: Mix together sugar and cornstarch. Put on the warm coconut puree and bring to boil. Add Malibu® and hydrated gelatin. Leave to cold
   20°C.
   Base cream whipped: Mix all ingredients together. Leave in fridge for two hours. Whip. Mix gently the both bases cream together and use directly.
5. 5

   ​White chocolate rings

   Temper the chocolate and add inside the vanilla pod scratched. Spread it very fine on a guitar sheet and cut it in strips (24 cm x 2.5 cm). Roll it around a pipe (6 cm diameter) and leave to crystalize
6. 6

   ​Exotic sauce

   Warm the puree and the orange juice at 40°C. Add the brown sugar mix with cornstarch and bring to boil. Add the berries, the mint and the cloves and keep
   for infuse for 15 minutes. Sieve. Before to use, blend and put in bottle.
7. 7

   ​Assembly

   Inside the white chocolate ring, put disk of pistachio joconde. Put on it 12 g of small pieces of coconut crisp and 65 g of banana jelly. Then with a large nozzle, pipe 45-50 g of coconut chantilly. Decorate with fresh shavings of coconut and fine zests of lime. Dress the exotic sauce on the plate and put the dessert in the middle.
   Chef's tip

   Be careful not to overcook the bananas so that they don't stew.

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