Flavors of the Tropics with Pineapple, Passion Fruit, Mango, Lime, and Coconut
Recipe courtesy of James Satterwhite Executive Pastry Chef, Charlotte Country Club
Ingredients
- Ingredients for Lime Mousse:
- lime puree - 250 gms.
- milk - 250 gms.
- yolks - 175 gms.
- sugar - 125 gms.
- lime zest - 1 ea.
- vanilla bean - 1 ea.
- gelatin - 15 gms.
- soft whipped cream - 500 gms.
- Ingredients for Lime Ganache:
- white chocolate - 400 gms.
- cream - 75 gms.
- lime puree - 20 gms.
- glucose - 20 gms.
- butter - 20 gms.
- dextrose - 20 gms.
- lime zest - 7 gms.
- Ingredients for Coconut Dacquoise:
- almond flour - 135 gms.
- coconut rappe - 135 gms.
- sugar - 270 gms.
- egg whites - 300 gms.
- sugar - 100 gms.
- Ingredients for Pineapple Confit:
- whole pineapple, peeled and cut into rings - 1 ea.
- water - 4000 gms.
- sugar - 1200 gms.
- star anise - 15 ea.
- vanilla - 4 ea.
- used vanilla pods - 4 ea.
- tumeric - 1 tsp.
- Ingredients for Passion Mango Sorbet:
- water - 582 gms.
- sugar - 332 gms.
- glucose syrup - 250 gms.
- passion fruit puree - 832 gms.
- mango puree - 250 gms.
- Ingredients for Vanilla Meringue:
- egg whites - 200 gms.
- sugar - 300 gms.
- vanilla bean - 1 ea.
- Ingredients for Mango Gel and Compote:
- mango puree - 250 gms.
- agar agar - 2.5 gms.
- sugar - 70 gms.
- diced mango - as needed
- Ingredients for Coconut Gel:
- coconut puree - 250 gms.
- agar agar - 2.5 gms.
- sugar - 50 gms.
Instructions
Procedure for Lime Mousse:
- Prepare a crème anglaise with the first seven ingredients; add the melted gelatin and pass through a chinois.
- Cool bowl on an ice bath, then fold in the whipped cream.
- Place directly into a small oval mold and then freeze.
Procedure for Lime Ganache:
- Heat cream, lime, glucose and dextrose.
- Heat lime puree and zest.
- Melt chocolate and combine all ingredients.
- Add the butter and stir.
- Finish with an immersion blender.
- Place in a container with plastic touching the surface.
Procedure for Coconut Dacquoise:
- Combine the first three ingredients.
- Whip the egg whites and sugar to medium-stiff peaks and fold in the dry mixture.
- Spread onto a silpat and bake at 350°F.
Procedure for Pineapple Confit:
- Bring ingredients to a boil and reduce the syrup to a simmer. Add the pineapple and cook until tender. Store in the syrup.
Procedure for passion mango sorbet:
- Heat the water, sugar and glucose; add the purees and bring to a boil. Cool.
- Mix with an immersion blender and then cool again.
- Churn in an ice cream machine.
Procedure for Vanilla Meringue:
- Combine sugar, vanilla bean seeds, egg whites and heat over a bain marie until hot; whip until cool and stiff.
- Pipe onto a silpat and dry at 60°-70° C for several hours (you may also use a dehydrator).
Procedure for Mango Gel and Compote:
- Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle.
- For mango compote: Mix diced mango with some of the mango gel.
Procedure for coconut gel:
- Combine sugar and the agar agar and mix into the puree; boil for two minutes and pour into a container and chill. Mix with an immersion blender and place in a bottle.
To plate:
- Drain the pineapple.
- Cut the dacquoise to fit the pineapple and place on top of each other. Cut some rings into four pieces.
- Place lime ganache in a bag with a fine star tip. Use a little ganache to hold the dacquoise and pineapple.
- Place left of center and place a ¼ of the ring to the right of center.
- Place mango compote to the right, then pipe the lime ganache and add the lime mousse; then pipe the coconut gel and the mango gel.
- Add the meringue and finish with passion fruit mango sorbet.
