Recipe EXOTIC FIREWORK

To prepare this dish

Ingredient list

Pistachio joconde

102 g icing sugar
144 g ground almonds
36 g plain flour
42 g pistachio paste
180 g eggs
30 g Elle & Vire gourmet butter 82% FAT
126 g egg white
78 g granulated sugar
1 yellow food colouring
1 green food colouring

Coconut crisp

140 g grated coconut
90 g granulated sugar
35 g water
65 g cocoa butter
320 g white couverture chocolate

Creamy passion fruit

280 g passion fruit puree
440 g eggs
160 g Elle & Vire gourmet butter 82% FAT
200 g granulated sugar
105 g hydrated gelatine (15 g gelatine + 90 g water)
60 g Grand Marnier® (optional)
350 g Excellence Whipping Cream 35% FAT
160 g Mascarpone

Banana jelly

595 g Banane
43 g lime juice
1 g ascorbic acid
247 g mango puree
119 g passion fruit puree
1 vanilla pods
4 g fresh mint
85 g granulated sugar
17 g Corn flour
91 g hydrated gelatin (13 g gelatin 200 bloom + 78 g water)
25 g Grand Marnier® (optional)

Coconut decoration cream

150 g coconut puree
150 g coconut cream
56 g hydrated gelatin (8 g gelatin + 48 g water)
75 g Malibu® (optional)
180 g Mascarpone
900 g Excellence Whipping Cream 35% FAT

Nappage for spray

1000 g neutral glaze
100 g passion fruit puree
1 yellow food colouring
1 orange food colouring

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Excellence Whipping Cream 35% FAT

Mascarpone

The recipe,
step by step

1. 1

   Pistachio joconde

   Whisk together the eggs, icing sugar, 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.

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 out between two baking papers and cut
   into disks of 5.5 cm diameter.

3. 3

   Creamy passion fruit

   Bring to boil the puree and mix with eggs and sugar mixed together. Bring to boil again and add hydrated gelatin and Grand Marnier®. When the mixture
   reaches 40°C, add the butter. Blend. Add the whipped cream and mascarpone.

4. 4

   Banana jelly

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

5. 5

   Coconut decoration cream

   Boil the coconut puree and coconut cream. Add the hydrated gelatin, the Malibu® and the mascarpone. Add the cream blend. Place in the refrigerator
   for minimum 6 hours.

6. 6

   Nappage for spray

   Bring to boil all together.

7. 7

   Assembly

   Put 30 g of banana jelly on a Flexipan® of 5 cm diameter and put on it one disk of pistachio joconde of 5 cm diameter. Put in freezer. In the Pavoni® mold,
   fill 50 g of creamy passion fruit, put inside the banana jelly frozen and close with a disk of coconut crisp. Put in freezer. Whipped the coconut decorative
   cream soften. Dip the cake in the cream and make a twist when you remove it. Pull it back in freezer and spray the nappage on it. Put some coconut
   powder around on the base and some zests of lime on top.

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