Exotic Individual Cake
EXOTIC PASSION Coconut, mango, lime, passion fruit... Lluís Costa was inspired by tropical flavours to create this exotic individual cake made with Opal white chocolate that will delight you with its delicate creaminess and intense coconut flavour.
- Level:
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Medium
Coconut Daquoise sponge cake
Ingredients: Coconut Daquoise sponge cake
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600 gegg white
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9 gPowdered egg white
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135 gSugar
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90 gToasted almond flour
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210 ggrated dried coconut
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230 gIcing Sugar
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150 gweak flour
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1,6 gsalt
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75 gcoconut pulp
Preparation: Coconut Daquoise sponge cake
- Using the Robot-Coupe, mix the toasted almond flour, salt, icing sugar and flour until a smooth mixture is obtained, then add the dried coconut.
- Whisk the egg yolks, adding the sugar at the end of the whisking process.
- Add the solid ingredients and the remaining coconut pulp. Spread out.
- Bake at 290ºC for 10 minutes.
Exotic compote
Ingredients: Exotic compote
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240 gmango puree
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240 gpassion fruit purée
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40 ginvert sugar
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14 ggelatin leaves
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280 gRipe banana cut into small cubes
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80 glemon juice
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1,6 glemon zest
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20 gSugar
Preparation: Exotic compote
- Boil the purées, the sugar and the gelatin leaves.
- Mix the lemon juice with the diced banana.
- Mix everything together and place in the mould.
Coconut mousse
Ingredients: Coconut mousse
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550 gcoconut puree
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12 ggelatin leaves
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1000 gSemi-whipped whipping cream (35% fat content)
Preparation: Coconut mousse
- Boil the purée and add the previously hydrated and dry gelatin sheets.
- Pour gradually over the chopped white chocolate until a correct emulsion is obtained.
- Mix with the semi-whipped cream at about 32/34 ºC.
Creamy passion fruit and mango
Ingredients: Creamy passion fruit and mango
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300 gpassion fruit purée
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300 gmango puree
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180 gegg yolks
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225 geggs
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180 gsugar
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12 ggelatin leaves
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200 gbutter
Preparation: Creamy passion fruit and mango
- Boil the purées with the sugar and gelatin.
- Add the egg and the yolks and bring to the boil.
- At a temperature of 45ºC, add the creamed butter, emulsify and strain.
Assembly
- Pour the exotic fruit compote into a 5 cm diameter half-sphere mould and freeze.
- Line a 6 cm diameter ring with acetate plastic. Place the 0.5 cm thick sponge cake on the bottom of the mould.
- Then pour 30 g of the creamy mango into each mould and freeze. To finish, pour out the coconut mousse and freeze for the final assembly.
- Coat the half-sphere mould and the main mango coconut piece with neutral glaze. Submerge the main piece in chocolate and quickly coat it in coconut.
- Decorate to taste.
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