COCONUT DESSERT, LEMON THYME AND BLACK SESAMEPastry recipe
- Sugar - 50g
- Macadamia nuts (roasted) - 20g
- Flour - 140g
- Butter (cold) - 100g
- Egg - 30g
In a food processor, grind roasted macadamia nuts with granulated sugar.
In a mixer, soften the butter with sugar and ground macadamia nuts mixture.
Add eggs and mix until smooth.
Add the flour and mix until dough is formed.
Roll the dough between 2 baking sheets to a thickness of 3 cm. Transfer to the freezer for half an hour.
Preheat the oven to 170°C.
Cut the dough into rectangle pieces of 12 x 3 cm, place on Silpan and bake for about 10-15 min. until dough is golden brown.
BLACK SESAME CRUMBLE
- Sesame seeds - 25g
- Sugar - 10g
- Sugar - 35g
- Softened butter - 110g
- Flour - 125g
- Fine salt - 2g
In a pan, roast the black sesame.
Grind the black sesame with sugar (10 g) in a food processor.
Add the remaining ingredients to the food processor and mix until crumbs are formed.
Sprinkle the crumbs, on a baking pan lined with baking paper and bake in a
preheated oven to 170°C for about 15-20 min. until the crumbs are golden brown.
It is recommended to mix the crumbs during baking in order to obtain uniform baking.
*to use: black sesame seeds
- Frozen fruit purée, sugar added : Coconut - 250g
- Gelatine (sheet) - 2g
- Water - 40g
- White granulated sugar - 65g
- Egg white - 30g
- Whipped cream - 150g
In a small bowl, mix gelatin and water (25 g) and stir until firm.
In a saucepan, heat a third of the amount of Coconut purée. Remove the saucepan from the heat and add the gelatin mass. Mix until combined.
Transfer the mixture to a bowl and add the remaining coconut purée. Mix well.
Make an Italian meringue - in a saucepan, heat the sugar and water (15 g) to 117°C.
Simultaneously, beat the eggs whites at medium/low speed in a mixer. Pour the sugar syrup into the mixer (while running at medium/low speed) and then continue to whisk at high speed until the meringue is not hot to the touch.
Fold the meringue into the coconut mixture.
Whip the heavy whipping cream and fold into the coconut mixture.
Pour the mousse into a sealed frame and place in the freezer for at least 6 h.
Cut the coconut mousse into 12 x 3 cm bars and place them on the baked
Transfer to refrigerator for at least 3 h.
In this step
LEMON THYME MOUSSE
- Whipped cream - 100g
- Sugar - 120g
- lemon thyme - As required
In a saucepan, bring to a boil heavy whipping cream and sugar with lemon thyme.
Remove from the heat.
Add Lemon purée and mix well.
Cool in the refrigerator overnight.
Strain and transfer to a whipping cream dispenser loaded with 2 gas cartridges.
* To use : leaves from 2 stalks of fresh lemon-thyme
WHITE CHOCOLATE DECORATION
- White couverture 35% - 150g
- white coloring - 3g
Blend the tempered white chocolate and the white food coloring using a hand blender. Pour the chocolate between 2 pieces of guitar sheets and roll it to 1-2 mm thick with a pin. Allow the chocolate to set in the refrigerator and break it into small pieces.
- lemon thyme - As required
Leaves of fresh lemon-thyme
On a plate, arrange a coconut bar.
Assemble the lemon-thyme mousse, black sesame crumble.
Add the chocolate decoration on top of the coconut mousse.
Garnish with lemon-thyme leaves.