Do you hear someone refer to a “tropical fruit season”?
With tropical fruits….generally we refer to summer time…….but they’re imported and are pretty much available year round, so you can use them whenever you feel.
For this dessert, I wanted to highlight the sour taste of passion fruit, really perfectly balanced with mango and coconut.
It has an airy ethereal texture, so it’s not nearly as heavy as you could think.
Ready to cook?
Exotic
Ingredients
Coconut biscuit
- A scant 2/3 cup (4.7 oz - 131 g) egg whites
- 2/3 cup (131 g) superfine granulated sugar
- 1 medium-large (2 oz - 55 g) whole egg
- 6 medium (4 oz - 109 g) egg yolks
- 1.5 tbsp (11 g) pastry flour
- 1 cup + 2 tsp (87 g) shredded coconut
- 2 tbsp (33 g) unsalted butter, melted
Passion fruit cremoso
- 1/3 up + 2 tsp (90 g) passion fruit puree
- 5 tbsp (60 g) water
- 2 medium-large (120 g) whole eggs
- 1/3 cup + 1 tbsp + 1 tsp (90 g) superfine granulated sugar
- seeds from ½ vanilla pod
- 4 tbsp (60 g) soft unsalted butter
- 1 gelatine sheet (2,04 g) 0.5%
Mango jelly
- 3/ cup + 2tbsp (200 g) mango puree
- 3 tbsp (48 g) superfine granulated sugar
- 2 tbs (19 g) dextrose or granulated sugar
- 2 gelatin sheets (4,2 g) 1.6%
- a pinch of citric acid
Light coconut mousse
- 1.5 cups + 1 tbsp (375 g) coconut puree
- ½ cup (101 g) superfine granuated sugar
- 4 gelatin sheets (8.25 g) 1,02%
- 1 cup + a scant 2/3 cup (337.5) whipping cream
To serve
- white cocoa butter spray
- silver leaves (optional)
Instructions
Coconut biscuit
Heat fan oven to 320 F-160°C.
In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
Lightly whisk egg yolks with whole egg,
In a separate bowl, mix flour with shredded coconut.
In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
Gradually add flour and coconut to the mixture meringue/egg yolks and mix gently to combine.
Pour 2 spoonsful of batter in a small bowl and add melted butter and mix to combine.
Mix the 2 mixtures and combine.
Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 14-15 minutes (I baked for 14 minutes).
Let cool and remove baking paper.
With an 7 inches-18 cm. round pastry ring, cut a round disc.
Passion fruit cremoso
Use clingfilm to fit the bottom of a round pastry ring 7 inches - 18 cm. in diameter and set aside.
Soak gelatin sheets in cold water.
In a bowl mix eggs with sugar, just to combine.
In a small saucepan, heat water, passion fruit puree and vanilla seeds.
Pour the mixture over eggs-sugar, return to the sauce pan and cook over moderate heat, stirring constantly,
until the mixture reaches 179.5 F - 82°C.
Remove from the haet, add wringed gelatin sheets and stir to melt.
Quickly cool the mixture to 105F - 40°C.
Add butter and blend to get a smooth and silky mixture.
Pour the batter into the prepared ring and refrigerate until completely set.
Mango jelly
Soak gelatin sheets in cold water.
Heat a part of mango puree in the microwave.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add sugar, dextrose, citric acid and stir to combine.
Add the remaining cold puree to the mixture, stir to combine.
Let cool until 86F-30°C/ 95F-35°C, stirring from time to time.
Pour the jelly over the passion fruit cremoso and freeze.
Light coconut mousse
Soak gelatin sheets in cold water.
On medium saucepan, heat coconut puree and mix sugar to melt.
Add wringed gelatin sheets and mix to combine.
Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, then add the rest of the whipped cream and gently mix to combine.
To assemble
Lay the mould on a baking tray.
Pour half the coconut mousse into the mould and freeze 10 minutes to set.
Remove the cremoso/jelly from the pastry ring.
Insert in the middle the frozen disc (cremoso downward) and press a little.
Pour the remaining coconut mousse, then add the coconut sponge.
Press a little and freeze.
To serve
Unmold the dessert and place on a serving plate.
Spray the cake with white cocoa butter, garnish with silver leaves.
Refrigerate for 8 hours to allow the dessert bring back to right temperature.
0 Comments