This layered beauty brings bold flavour and eye-catching finish to your summer menu.
A base of coconut dacquoise, banana & passion fruit insert, coconut chantilly mousse, and a vibrant mango-passion glaze - finished with coconut chips and fresh seeds for extra texture and appeal.
Coconut dacquoise
Ingredients
75g Egg whites
25g Sugar
13g Almond flour
50g Ground coconut
65g Confectioner's sugar
Method
In the mixer, whisk the egg whites with the sugar.
Gently mix the sifted dry ingredients together using the spatula.
Spread onto a 40 x 60cm baking pan and bake in a fan-assisted oven at 320°F (160°C) for 15 minutes.
Set aside for assembly.
Banana & passion fruit confit
Ingredients
150g Caramanfruit passion fruit puree
120g Caramanfruit banana puree
80g Sugar
14g Bloomed gelatin 200 bloom
Method
In a saucepan, heat the fruit purees to 85°F (30°C), add the dry ingredients mixed together and bring to a boil.
Pour onto the sponge in the round molds, place in the freezer and set aside for assembly.
Coconut chantilly cream
Ingredients
200g Caramanfruit coconut puree
200g Whipping cream (1)
20g Glucose syrup
20g Invert sugar
400g Whipping cream (2)
49g Bloomed gelatin 200 bloom
Method
In a saucepan, heat the whipping cream, glucose, invert sugar and coconut puree, then add the melted bloomed gelatin and the second portion of whipping cream. Mix using an immersion blender.
Refrigerate for 24 hours.
The next day, whip the mixture with a whisk, like you would a chantilly cream.
Use immediately.
Mango & passion fruit glaze
Methods
In a saucepan, heat the purees, glucose and water to 115°F (45°C). Add the sugar, pectin and sorbet stabilizer mixture. Bring to a boil. Cover with plastic wrap and set aside at 40°F (4°C) for at least 4 hours.
Assembly
Method
Line one 18cm round mold with acetate. Apply a layer of chantilly cream, making sure to cover the base and edges of the mold. Place the frozen insert in the center of the ring and cover with chantilly, leaving a space for the dacquoise. Smooth and freeze.
Prepare the glaze: Heat your glaze to 85/95°F (30/35°C). Using an immersion blender, mix the glaze without letting any air bubbles form. Place the dessert on a wire rack, pour the glaze over the entire surface of the dessert and remove any excess. Finish by adding a few coconut shavings and fresh passion fruit seeds.
