Kalamansi coconut fruity delight

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Composition

    Apricot kalamansi fruity delight
    Coconut fruity delight

  2. Apricot kalamansi fruity delight

    Ingredients

    • Frozen fruit purée, sugar added : Apricot - 250 g
    • Frozen fruit purée 100% : Kalamansi - 225 g
    • Sucrose - 65g
    • yellow pectin - 15g
    • Sucrose - 575g
    • Citric acid - 4g
    • Glucose syrup - 115g

    In a large heavy sauce pan, combine purees and heat to 40˚C/104˚F.
    Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously.
    Add remaining sugar and glucose. Cook to 106˚C/223˚F.
    Remove from heat and stir in citric acid.
    Pour into a Silpat lined frame or silicon forms and allow to set.

    In this step

  3. Coconut fruity delight

    Ingredients

    • Frozen speciality : Coconut cream - 500 g
    • Sucrose - 50g
    • yellow pectin - 15g
    • Sucrose - 315g
    • Citric acid - 15g
    • Glucose syrup - 100g

    In a large heavy sauce pan, heat purée to 40˚C/104˚F.
    Combine first measurement of sucrose (1) and pectin and whisk into purée. Bring to a boil, stirring continuously.
    Add remaining sucrose (2) and glucose. Cook to 106˚C/223˚F.
    Remove from heat and stir in citric acid.
    Pour into a Silpat lined frame or silicon forms and allow to set.

    In this step

    PuréeSurgelée_Coco-RVB-150dpi-697x697
    Frozen fruit purées

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