Refreshing coconut and raspberry dessertPastry recipe
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
- 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
- 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
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.
- 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.
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.
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.