Passion fruit air bubble with raspberry coulis, coconut snow and guava sorbet

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Air bubble


    • Frozen fruit purée 100% : Passion fruit - 300 g
    • Gelatin mass - 12 g
    • Sugar syrup: - 50 g
    • Water - 100 g

    Soften the gelatine in cold water.
    Place the passion fruit juice and sugar syrup in a bowl.
    Dissolve 72 g drained gelatine mass in the water and mix together with the passion fruit preparation.
    Gently beat the mixture with a whisk to obtain a frothy mixture. 
    Fill the "air bubble” molds, freeze.

    Tip: Place the bowl over ice cubes

    In this step

  2. Coconut streusel


    • Flour - 100 g
    • Icing sugar - 100 g
    • Coconut (powder) - 50 g
    • Butter - 100 g
    • Salt - 2 g
    • Almond powder - 50 g

    Mix together the dry ingredients. Place in the refrigerator.
    Pass the preparation through a coarse sieve and cook for about 10 minutes at 160°C. Leave to cool.

  3. Chocolate crisp


    • White couverture 35% - 80 g
    • Cocoa butter - 30 g
    • Cane sugar - 50 g
    • Almond (flakes) - 50 g
    • Feuillantine flake - 50 g
    • Cooked coconut streusel - 100 g

    Melt the Ivoire chocolate and the coca butter, add all the other ingredients and mix well. 

    Place the still-soft crumble in small balls on a sheet.

    Place BRIEFLY in a cool place to allow the mixture to become firm.

    Then leave to dry in a plastic box and store at room temperature.

  4. Coconut espuma


    • Frozen fruit purée, sugar added : Coconut - 400 g
    • Gelatine (sheet) - 1
    • Water - 50 g
    • Sugar - 30 g

    Plunge the gelatine into cold water.

    Drain the gelatine, dissolve in 50 g water and 30 g sugar, add the coconut puree.

    Place the preparation in a siphon. Insert one N2O cartridge, leave to rest in a cool place for 1 hour.

    In this step

  5. Guava sorbet


    • Frozen fruit purée, sugar added : Guava - 1000 g
    • Sugar - 200 g
    • Lime (juice) - 100 g
    • Rum - 50 g

    Heat the guava puree, sugar and lime juice in the Thermomix at 60°C.

    Add the white rum, bring to 28% brix. 

    Fill the PacoJet containers or freeze in the ice cream maker.

    In this step

  6. Decoration


    • Frozen fruit coulis : Raspberry

    In this step

    Frozen fruit coulis

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