Tropical Delight
Recipe courtesy of Hyewon Kwon, Executive Pastry Chef, Broken Sound Club (Boca Raton, Fla.)
Ingredients
- Coconut Lime Dacquoise
- egg white - 90 gms.
- powdered sugar - 55 gms.
- sugar - 30 gms.
- almond flour - 40 gms.
- desiccated coconut - 50 gms.
- cake flour - 20 gms.
- sliced almond - 50 gms.
- lime zest - 2 ea.
- Mango Passion Gel
- water - 450 gms.
- mango purée - 275 gms.
- passion fruit purée - 200 gms.
- sugar - 300 gms.
- agar - 10 gms.
- Pineapple Compote
- vanilla bean - 1 ea.
- sugar - 300 gms.
- water - 500 gms.
- fresh pineapple - 1 ea.
- Bacardi - 50 gms.
- fresh lemon juice and zest - 1 ea.
- Piña Colada Mousse
- gelatin - 4 gms.
- heavy cream - 100 gms.
- white rum - 10 gms.
- pineapple purée - 60 gms.
- coconut purée - 40 gms.
- sugar - 30 gms.
- water - 10 gms.
- egg yolks - 20 gms.
Instructions
Procedure for Coconut Dacquoise
- Make merengue with egg white and powdered sugar. In a separate bowl, mix together all other ingredients except the sliced almonds.
- Once all ingredients are combined, slowly fold into merengue until a batter-like texture is formed.
- Lay out onto flat sheet tray, cover with sliced almonds and sprinkled powdered sugar, and bake at 300° F until golden brown.
Procedure for Mango Passion Gel
- Boil all ingredients together, strain and let set until firm gel has formed.
- Once gel is set, blend together to make a smooth gel purée.
Procedure for Pineapple Compote
- Small-dice pineapple.
- In separate pot, heat up vanilla bean, sugar and water.
- Cool down and add Bacardi fresh lemon juice and zest, then add the diced pineapple.
- Once mixture is cooled completely, vacuum-seal and refrigerate overnight.
- The next day, strain pineapple mixture and add the diced pineapple into mango passion gel.
Procedure for Piña Colada Mousse
- Bloom gelatin in ice bath.
- Whisk together heavy cream and white rum until medium peak and refrigerate.
- Warm up pineapple and coconut purée, then add bloomed gelatin.
- In separate mixing bowl, add egg yolks and mix at medium speed.
- Melt together sugar and water to make a simple syrup. Once it reaches 120° C, slowly pour into the egg yolks and whisk at high speed.
- Once mixture is cooled down, fold in the pineapple coconut mixture. Cool down completely, and finally, fold into heavy cream and rum mixture.
