Coco beach glass
Pastry recipe
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Composition
Banana and fruit brunoise cream
Coconut crisps
Exotic fruit mousse
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Banana and fruit brunoise cream
Ingredients
- 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. -
Coconut crisps
Ingredients
- 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.
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Exotic fruit mousse
Ingredients
- 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.
