TROPICAL INSPIRATION

Entremets, Gluten Free

Made with: PASSION FRUIT INSPIRATION

Steps: 4

An original recipe by Sarah Tibbetts, L'École Valrhona Pastry Chef
Makes 16 portions

Recipe steps

MANGO PASSION CREAM

  1. Combine the purée and glucose. Heat to 80°C (175°F). Add the bloomed gelatin. Slowly pour the hot liquid over the melted PASSION FRUIT INSPIRATION to create an emulsion.
  2. Blend with an immersion blender. Add the cold cream and blend again with the immersion blender.
  3. Mold in sphere molds (Silikomart SF164) and blast freeze.

WAINA COCONUT WHIPPED GANACHE

  • 0.5eavanilla beans
  • 158gcoconut milk
  • 15ginvert sugar
  • 15gglucose
  • 50gWaina 35%
  • 20gCocoa Butter
  • 238gwhipping cream
  1. Heat the coconut milk with the vanilla bean, invert sugar and glucose.
  2. Pour the hot liquid over the melted WAINA 35% and COCOA BUTTER, adding gradually to create an emulsion. Mix with an immersion blender.
  3. Add the cold cream and mix again with the immersion blender. Pour into a shallow container and let crystalize overnight before using.
  4. 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.

COCONUT CRUMBLE

  • 112gunsweetened coconut (fine shredded)
  • 112gcoconut flour
  • 112gsugar
  • 2.8gsalt
  • 112gcoconut oil
  1. Combine the coconut, coconut flour, sugar, and salt in the bowl of a stand mixer with the paddle attachment. Heat the coconut oil until liquid and add it to the mixture.
  2. Mix just until the dough begins to form.
  3. Remove from the mixer and spread on a silpat-lined perforated baking tray.
  4. Bake at 163°C (325°F) until light golden brown.

PASSION COCONUT SAUCE

  1. Add the thawed purées to the ABSOLU CRISTAL and immersion blend until smooth.
  2. 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.

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