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Recipe Step by Step
MANGO PASSION CREAM
100g mango purée
3g gelatin powder
15g cold water (for gelatin)
155g 15390 (INSPIRATION PASSION FEVE 3KG)
200g whipping cream
Blend with an immersion blender. Add the cold cream and blend again with the immersion blender.
Mold in sphere molds (Silikomart SF164) and blast freeze.
WAINA COCONUT WHIPPED GANACHE
0.5ea vanilla beans
158g coconut milk
15g invert sugar
50g 15002 (WHITE WAINA 35% BEAN 3KG)
20g 160 (BEURRE DE CACAO 3KG)
238g whipping cream
Pour the hot liquid over the melted WAINA 35% and COCOA BUTTER, adding gradually to create an emulsion. Mix with an immersion blender.
Add the cold cream and mix again with the immersion blender. Pour into a shallow container and let crystalize overnight before using.
TIP: Use the full fat canned coconut milk (1/3 c= 15g fat w/zero sugar). Empty a can, heat and blend with an immersion blender to emulsify before scaling.
112g unsweetened coconut (fine shredded)
112g coconut flour
112g coconut oil
Mix just until the dough begins to form.
Remove from the mixer and spread on a silpat-lined perforated baking tray.
Bake at 163°C (325°F) until light golden brown.
PASSION COCONUT SAUCE
200g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
25g coconut purée
75g passion fruit purée
Pour in a squeeze bottle and refrigerate.
Assembly and finishing
Temper the PASSION FRUIT INSPIRATION and spread it on acetate strips that are 3cm x 44 cm. Once slightly crystalized, gently wrap the strip around a 6.5cm ring and then inside a 10.5cm ring and allow to crystalize. Carefully remove the acetate and place the décor on a plate. Spoon the Coconut Crumble into the center of the décor and lightly press with a spoon. Whip the WAINA Coconut Whipped Ganache to medium stiffness and pipe next to the Mango Passion Cream. Use a warm spoon to smooth. Place a sphere of the Passion Mango Cream on the side of the Whipped Ganache. Garnish with poached mango and Coconut Passion Sauce.