Coco beach glass

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Banana and fruit brunoise cream

    Coconut crisps

    Exotic fruit mousse


  2. Banana and fruit brunoise cream


    • Frozen fruit purée : Banana - 200 g
    • Whole milk - 100 g
    • Egg - 190 g
    • Sugar - 180 g
    • Lemon semi-candied sticks - 40 g
    • Gelatine (sheet) - 6 g
    • Fruits (diced) - 600 g
    • Pineapple (dice) - 250 g
    • Mango (dice) - 150 g
    • Kiwi - 150 g
    • © Cointreau - 50 g

    Mix together the banana puree, whole milk, eggs and sugar. Bring to the simmer. Prepare the diced fruit, soak for 30 mins. with the Cointreau and semi-confits then add to the cream, bring back to simmering without breaking up the fruit. Cool the mixture to 35/40°C. Add the dissolved gelatine and reserve in a cool place.
    Fill the glasses two-thirds full and reserve for assembly.

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
  3. Coconut crisps


    • Caramelised grilled almonds - 240 g
    • Dessicated coconut - 80 g
    • Caster sugar - 80 g
    • Cooked crumble - 150 g
    • White couverture - 100 g
    • Butter - 80 g

    Toast the almonds and the grated coconut, while still hot pour them into the cooked sugar (121°C) stir and cook until golden and caramelise. Add the crumble, the tempered white coating and the softened butter. Spread with a fork to 3mm thickness, leave to cool then cut.

    Place a thin piece in each of the glasses and leave to set.


  4. Exotic fruit mousse


    • Frozen fruit purée, sugar added : Tropical Fruits - 500 g
    • Gelatin - 14 g
    • Whipped cream - 300 g
    • Italian meringue - 225g

    The day before, place the fruit puree in the refrigerator.

    Soak the gelatine in cold water. Prepare the Italian meringue, add the gelatine, the smooth whipped cream and the fruit puree.


    In this step

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