Refreshing coconut and raspberry dessert

Pastry recipe
Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...
  1. Raspberry Joconde sponge


    • Icing sugar - 110 g
    • Flour - 30 g
    • Egg - 145 g
    • Sugar - 15 g
    • Butter - 20 g

    Beat together the icing sugar,ground almonds, flour and eggs. Whisk the whites and sugar. Add them to thefirst mixture then add the warm melted butter. Pour the mixture onto a 30x40 cmbaking sheet Sprinkle with 50 gof raspberry pieces Bake at 200°Cin a ventilated oven for around 9 to 10 minutes

  2. Lime confit


    • Frozen fruit purée 100% : Lime - 30 g
    • Frozen fruit purée, sugar added : Apricot - 140 g
    • Lime - 225 g
    • Salt - 3 g
    • Pectin NH - 4 g
    • Sugar - 140 g
    • Water - 1000 g

    Bring the water and salt to theboil. Add the very finely sliced lime (pips removed). Blanch for 3 minutesafter boiling point, then drain and rinse in cold water. Mix the sugar andpectin together. In a saucepan, warm the lime juice and apricot puree, add thepectin and sugar mixture. Mix.

    Add the lime to the previousmixture. Gently cook until a marmalade texture is obtained. Cool then finelychop the confit.

    In this step

  3. Raspberry sorbet


    • Frozen fruit purée 100% : Raspberry - 1000 g
    • Water - 450 g
    • Sugar - 250 g
    • Atomised glucose - 110 g
    • Sorbet stabiliser - 8 g

    In a saucepan, bring the water,sugar mixed with stabiliser and atomised glucose to the boil. Cool. Mix thesyrup with the raspberry puree. Check the Brix of the sorbet with arefractometer. Adjust to 32° Brix. Leave to mature 24 hours at 4°C. Process in a turbine andstore in the freezer.

    In this step

  4. Grated coconut ice-cream


    • Invert sugar - 100 g
    • Milk powder 0% - 90 g
    • Sugar - 220 g
    • Stabilisater for ice-cream - 7 g

    In a saucepan, warm the "Coco& râpe" fruit speciality with the powderedmilk. At 30°C,add the inverted sugar then the sugar previously mixed with the ice-creamstabiliser.

    At 40°C, add the egg yolks. Cookat 85°C.Cool then leave to mature 24 hours at 4°C. Process in a turbine then store in thefreezer.

  5. Italian meringue


    • Sugar - 200 g
    • Water - 50 g

    In a saucepan, cook the sugarand water at 118°C,pour over the firmly beaten egg whites. Beat until completely cooled.

  6. Assembly

    Place the raspberry Jocondesponge in a 30x40 cm frame. Spread the lime marmalade on top, followed by 700 gof raspberry sorbet.Using a palette knife, create "waves" over the raspberry sorbet, deepfreeze for 20 minutes. Spread 800 gof coconut ice-cream on top. Smooth.Deep freeze.

  7. Finishing

    Add the meringue, finishingwith a zigzag pattern, all over the frame and cut the dessert into the requiredsize.

    Blow torch the top of eachdessert, decorate with a few segments of lime and a few raspberries.

Download this recipe

Download Download