Exotic

12 - 15

Portions

120 MIN

Preparation time

High

Difficulty

Ingredients

For the coconut panna cotta
2,5g of powdered gelatin + 12,5g of water to mix with the gelatin
Coconut purée 100g
Sugar 25g
Ivoire chocolate 175g
Crème fraîche 200g
Malibu rum 2 tbsp

For the mango coulis
Mango purée 265g
Lime juice 5g
3g of powdered gelatin + 15g of water to mix with the gelatin

For the creamy passion fruit
2,5g of powdered gelatin + 12,5g of water to mix with the gelatin
Egg yolks 100g
Whole eggs 65g
Granulated sugar 108g
Passion fruit purée 150g
Unsalted butter, softened 125g

For the coconut cream
Granulated sugar 30g
Agar agar 2g
Coconut milk 200g

For the matcha sponge cake
Eggs 200g
Flour 80g
Matcha green tea powder 5g
Sugar 85g
Melted sugar 85g
Salt 1g

For the coconut meringue
Egg whites 80g
Granulated sugar 80g
Sifted icing sugar 80g
Coconut flakes 28g

Step by Step

Coconut panna cotta
1. Soak the gelatin in water until it gets a soft texture. Drain the excess of water and set aside.
2. In a small pot, put the coconut purée and sugar and bring to a boil.
3. Add the gelatin and mix to dissolve.
4. Add the chocolate and whisk until you get a smooth texture.
5. Add the crème fraîche and the Malibu rum.
6. Blend with a hand mixer to emulsify.
7. Store in the fridge for 12 hours.

Mango coulis
1. Soak the gelatin in cold water.
2. In a small pot, heat the mango purée and add the gelatin to dissolve.
3. Take to the fridge until it gels.
4. Take the mixture to a blender and mix until you get a smooth texture.
5. Pour into a plastic bottle and store in the fridge until ready to use.

Creamy passion fruit
1. Soak the gelatin in water until it gets a soft texture. Drain the excess of water and set aside.
2. Bain-marie the egg yolks, the sugar and the passion fruit purée, whisking constantly until you get a thick texture (85 °C).
3. Remove from the heat, add the gelatin, let cool to 35 °C, add the butter and mix well.
4. Take to the fridge until it gels.
5. Mix with a spatula until you get a soft texture.
6. Put the mixture in a piping bag with a round piping tip.
7. Store in the fridge until ready to use.

Coconut cream
1. In a small bowl, combine the sugar and the agar agar.
2. In a small pot, heat the coconut milk and add the sugar mixture little by little. Boil for 1 minute.
3. Store in the fridge until it sets.
4. Blend until you get a soft and brilliant texture.
5. Pour into a plastic bottle and store in the fridge until ready to use.

Matcha sponge cake
1. Blend all the ingredients until you get a creamy texture.
2. Pour into a 0,5l whipping siphon with three charges of nitrous oxide.
3. Prepare three plastic glasses with three cuts at the bottom.
4. Fill a third part of the glass with the siphon content and cook in the microwave for 45-50 seconds.

Coconut meringue
1. Preheat the oven at 100 °C.
2. Beat the egg whites with a tablespoon of granulated sugar to soft peaks.
3. Add the rest of the sugar and continue beating to get a firmer texture.
4. Manually fold the granulated sugar and the icing sugar and place on parchment paper (a thin layer) with a spatula.
5. Sprinkle with the coconut flakes and bake for 2 hours or until the cake is dry enough.
6. Break into pieces of different sizes.

Assembly
1. Whisk the coconut panna cotta to firm peaks.
2. Put in a piping bag with a round piping tip.
3. Make three panna cotta peaks on the dish.
4. Make dots of coconut cream, creamy passion fruit and mango coulis.
5. With a parisienne scoop, make a hole in the peaks of the panna cotta and pour the mango coulis in the holes.
6. Put three pieces of matcha sponge cake and decorate with fresh mango and coconut meringue.