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Makes 10 plated desserts.9 steps
Recipe Step by Step
1.5g citric acid powder
150g Aquafaba (chickpea water)
300g confectioner’s sugar
Dissolve the citric acid and salt in the aquafaba.
Beat the meringue until stiff and add in the confectioner’s sugar.
Blend the meringue for a few seconds at a low speed to make it smooth again.
Usage: Dry in a hot cupboard at 150°F (65°C)
COCONUT CARDAMOM SORBET
20g invert sugar
70g glucose powder DE 33
9g Super Neutrose 30 Cardamom pods
6g Tahitian vanilla
600g coconut pulp
100g Aroy-D coconut milk
20g lime juice zest of 1 lime
Heat the water and invert sugar.
At 85°F (30°C), add the dry ingredients.
Bring the mixture to a boil, then blend it with the cardamom and vanilla.
Mix the preparation with the coconut pulp, coconut milk, juice and lime zest.
Mix with an immersion blender.
4g toasted vanilla
40g raw almond flour
10g crushed hazelnuts
25g raw almond purée
15g banana purée
50g confectioner’s sugar
55g organic cane sugar
75g all-purpose flour
32g Aroy-D coconut milk
30g potato starch
6g baking powder
100g soy yoghurt
1g fine salt
Toast the used vanilla pods at 300°F (150°C) for approx. 25 minutes on a medium fan speed.
Once they have cooled, mix them in a blender then sift to create a toasted vanilla powder.
Combine the ingredients together.
Bake for 30 minutes at 355°F (180°C) (fan setting 4, door closed).
COCONUT DULCE DE LECHE
150g cream of coconut
50g Aroy-D coconut milk
4g MADAGASCAN VANILLA
45g muscovado sugar
0.2g fine salt
Put the coconut cream, coconut milk, split and scored vanilla pod and muscovado sugar in a vacuum pack. Pasteurize in a steamer set to 185°F (85°C) for 30 minutes.
Cool it, sift it and mix it cold with the xanthan gum and fine salt using a stick mixer until it has taken ona creamy texture.
Vacuum-pack it again to get rid of any air bubbles incorporated by the stick mixer.
30g Glucose DE 38/40
60g GROUND TAHITIAN VANILLA
Cook all the ingredients at 22 degrees Baumé.
Mix with a stick mixer and strain.
SET COCONUT CREAM
150g coconut pulp
210g Aroy-D coconut milk
3g TAHITIAN VANILLA
20g lime juice
Combine the pulp, coconut milk, vanilla and Iota.
Mix with an immersion blender in a suitable container.
Heat the mixture to 162°F (72°C). The consistency should be as liquid as milk.
Once the preparation is warm, add the lemon juice.
Freeze or refrigerate.
Mix before use.
COCONUT FOAM FOR SIPHONS
112g fresh coconut purée
15g lime juice
150g Aroy-D coconut milk
120g Suzi-Wan coconut cream
2g xanthan gum
Using a stick mixer, mix the purée, lemon juice, coconut milk, cream and xanthan gum.
Mix again with the stick mixer and pour into a siphon.
Add one gas canister and shake the siphon once or twice so the mixture that comes out of the siphon is creamy.
MANGO AND CORIANDER SEED CHUTNEY
43.75g apple cider vinegar
3g cilantro seeds
Using the sugar, make a compote with the diced mango, vinegar and coriander seeds.
COCONUT AND TOASTED VANILLA SHORTBREAD
137.5g coconut oil
45g confectioner’s sugar
1.5g fleur de sel
125g all-purpose flour
25g potato starch
Zest of 1 lime
10g toasted vanilla
Melt the coconut oil.
Combine the ingredients.
Leave to rest in the refrigerator for 12 hours.
Bake at 320°F (150°C) until golden.
Crumble it up, then press it into a cutter as a base for the ice cream.
Assembly and finishing
As needed Honey
Preparation: Make the cardamom and coconut sorbet. Leave to sit for at least 24 hours. Sift and store in a Pacojet at -1°F (-18°C). Make the meringue. Blow up some balloons, then dip them in the meringue to create a smooth shell. Wedge the meringue-coated balloons on a rack. Dry in a hot cupboard at 150°F (65°C). Process the sorbet in the Pacojet. Pour the sorbet into a tray so it can be made into sorbet shavings. At the same time, pour the sorbet into flexible mini pebble-shaped molds.
Make the plant-based sponge. Pour the sponge mix into a ring and bake at 355°F (180°C) for 30 minutes (fan speed 4, door closed). Once it is out of the oven, cover the sponge with baking paper. Put it in the refrigerator and cut it into circles with a depth of 0.9cm and a diameter of 2.3cm.
Make the coconut cream, the coconut dulce de leche, the vanilla caviar, the coconut foam and the chutney. Make the shortcrust pastry. Once it has cooled, break it into pieces and pile these into a cutter to make a base for the ice cream.
Plating: Gently turn out the meringue shells. Use a grater to shape a stable, tilted base so you can set them on your plate. Make the coconut sorbet shaving then store it in the freezer. Place the meringues on the plate, as well as the shortcrust base on which you will arrange the sorbet later on. Once you have decided how to arrange the dessert’s different parts, stick the shortcrust onto the plate. Place the meringue shells in a mold.
Fill each shell one by one with:
A sponge round
A dab of coconut cream that fully covers the sponge round
A pebble of sorbet
Some mango chutney
A dab of vanilla caviar
Finish off with some foam.
Stick the meringue shells on a plate using a dab of honey. Place the sorbet on the shortcrust. Garnish the dessert and plate. Finish off by adding some dabs of plant-based dulce de leche and coconut cream, as well as some sprigs of wood sorrel.