Paradise Found
This exquisite dessert is a journey of tropical flavours, featuring layers of juicy pineapple, creamy coconut, and a velvety vanilla mousse. Each spoonful is an escape to a sun-kissed island.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| almond powder | 105g |
| grated coconut | 105g |
| icing sugar | 230g |
| egg white | 230g |
| pineapple purée | 420g |
| pineapple cubes | 240g |
| lime purée | 180g |
| sugar | 195g |
| invert sugar | 100g |
| pectin glaze | 8g |
| vanilla pods | 4 |
| cream 35% | 100g |
| egg yolk | 30g |
| gelatine | 6.5g |
| cream 35% | 375g |
| cocoa butter | 200g |
| white chocolate | 20g |
| QS white “Flower Power” by IBC |
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Coconut dacquoise
105g almond powder - 105g grated coconut - 230g icing sugar - 230g egg white
Mix the almond powder, grated coconut and icing sugar. Whisk the egg white and sugar together. Combine the two mixtures. Spread onto a baking tray of 30x40 cm. Bake for 30 min at 180°C. Cut out a round disk of 14 cm.
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Pineapple compote
420g pineapple purée - 240g pineapple cubes - 180g lime purée - 140g sugar - 100 invert sugar - 8g pectin glaze - 2 vanilla pods
Heat the pineapple purée, lime purée and invert sugar. Mix the pectin glaze and sugar. Add this to the fruit purée. Boil for 2 min. Add the vanilla seeds. Pour the gel over the pineapple cubes on top of the coconut dacquoise. Freeze.
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Vanilla mousse
100g cream 35% - 2 vanilla pods - 30g egg yolk - 55g sugar - 6.5g gelatine - 375g cream 35%
Soak the gelatine in cold water. Boil the cream (100g) and vanilla pods. Add the egg yolk and sugar. Heat to 83°C. Cool the mixture down by pouring the anglaise through a chinois into a bowl. Add the gelatine. Cool down to 38°C. Whisk the second part of the cream (375g) and add to the anglaise. Pour the mousse into a round mould of 16cm. Gently press the frozen compote into the mousse.
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White spraying mass
200g cocoa butter - 20g white chocolate - QS white “Flower Power” by IBC
Heat all the ingredients to 35°C. Preheat the spray gun. Spray the mass over the frozen entremet.
