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Recipe Step by Step
Coconut OPALYS Cremeux
113g Coconut Milk
48g Egg Yolks
75g 8118 (OPALYS 33% FEVE 3KG)
96g Flaked Coconut Shreds
2 Sheets Gelatin
Mix coconut milk, cream, sugar, and salt in a saucepot.
Temper in egg yolks and return the sauce pot to cook until thick. Whisk in bloomed gelatin then pour over white chocolate. Whisk to combine.
Fold in flaked coconut and fill the molds the remainder of the way. Freeze overnight.
12219 (ITAKUJA 55% FEVE 3KG)
54g Egg Yolks
60g Brown Sugar
Temper in yolks and return the sauce pot to cook until thick.
Pour over Itakuja and whisk until smooth. Pour into dome molds ¾ of the way. Freeze for 2 hours.
65g Egg Yolks
113g Fresh Lime Juice
54g Spiced Rum
Whisk until sauce appears thick and yolks have cooked.
Guava Passion Fruit Curd
113g Guava Puree
30g Lime Juice
1 ea Lime Zest
64g Egg Yolks
141g 15390 (INSPIRATION PASSION FEVE 3KG)
Whisk over heat until custard has thickened up and lightened in color.
Mount in Passion Fruit Inspiration and chill to let it set up.
After 4 hours, transfer to a piping bag.
Brown Sugar Pate Brisee
120g ALL-PURPOSE FLOUR
28g Brown Sugar
1-2 Tbsp. Ice Water
Turn on and let the butter cut into flour for 15 seconds. Pour in ice water, 1 Tbsp. at a time until the dough forms together in small chunks.
Remove from robot coupe and form into a ball. Wrap and chill for 30 minutes.
After 30 minutes, roll dough out onto a floured surface. Roll to 1/8”thickness. Use a 2-3” cookie cutter to punch out pate brisee bases.
With the rest of the dough, cut in 1/8” thickness. Cut into ½” strips.
Create a large lattice then use a cookie cutter to cut out circles of lattice. Place both onto a sheet tray and chill for 20 minutes.
Bake at 176°C (350°F) until golden brown
Assembly and finishing
Unmold ITAKUJA Cremeux and place onto Brown Sugar Pate Brisee base. Pipe dots of Guava Passion Fruit Curd, and some fresh berries. Drizzle Lime-Rum Sabayon over the top of the dome, and top with a Brown Sugar Pate Brisee tuile.