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

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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.