COCONUT DESSERT, LEMON THYME AND BLACK SESAME

Pastry recipe

For 8 servings (22 x 22 cm frame)

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COCONUT DESSERT, LEMON THYME AND BLACK SESAME
Alon Shabo

Alon Shabo

Pastry chef, designer, teacher
Israeli pastry chef Alon Shabo, at just 28 years old, has become one of the leading figures in Tel Aviv’s new wave foodie scene. After graduating from the Bishulim culinary school, Alon became the ...
  1. MACADAMIA SHORTCRUST

    Ingredients

    • 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.

  2. BLACK SESAME CRUMBLE

    Ingredients

    • 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

  3. COCONUT MOUSSE

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 250g
    • Gelatine leave - 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
    macadamia shortcrust.
    Transfer to refrigerator for at least 3 h.

    In this step

  4. LEMON THYME MOUSSE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 30g
    • 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

    In this step

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    Frozen fruit purées
  5. WHITE CHOCOLATE DECORATION

    Ingredients

    • 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.

  6. FOR DECORATION

    Ingredients

    • lemon thyme - As required

    Leaves of fresh lemon-thyme

  7. ASSEMBLY

    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.

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