Tropical Mousse With Mandarin Orange Ice Cream
  • Yield: 15
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Tropical Mousse With Mandarin Orange Ice Cream

By June 6, 2022

Recipe courtesy of Sean Dwyer, Executive Pastry Chef, Hamilton Harbor Yacht Club (Naples, Fla.)

Ingredients

Instructions

Procedure for the Pineapple Mousse

  1. Soak gelatin in ice water until soft.
  2. Squeeze out excess water and set aside.
  3. Bring pineapple purée, vanilla, lemon zest, orange zest and powdered sugar to a simmer.
  4. Add gelatin.
  5. Cool to room temperature.
  6. Fold into whipped cream.

Procedure for the Caramelized Pineapple

  1. Put pineapple and brown sugar in a pot, and cook over medium-high heat until golden-brown color.
  2. Cool down and add rum.
  3. Freeze into opco kitchen 3D mini ball mold.

Procedure for the Mandarin Orange Ice Cream

  1. Bring half and half to a boil.
  2. Whisk together yolks and sugar in a bowl.
  3. Temper hot liquid over yolk mixture.
  4. Return liquid to pot, and cook to 180° F whisking consistently.
  5. Strain over ice bath.
  6. Add purée.
  7. Process in batch freezer or paco jet.

Procedure for the Passion coconut shell

  1. Melt together cocoa butter and passion chocolate in a quart container to 45° C.
  2. Add coconut.
  3. Let cool to 29° C.
  4. Dip desserts frozen.

Procedure for the Raspberry Gel

  1. Bring purée, agar agar and sugar to a boil.
  2. Refrigerate until cold.
  3. Process in a blender until creamy.

Procedure for the Almond Crumble

  1. Combine all ingredients in a mixer with a paddle.
  2. Paddle until a crumble consistency is reached.
  3. Bake on a sheet tray at 350° F until golden brown.
  4. Cool and grind.

Procedure for the Meringue

  1. Whisk together sugar and whites over a double boiler until 15° F.
  2. Transfer to a mixer and whip to stiff peaks.
  3. Use a round tip in a piping bag to pipe on top of dessert.

Assembly

  1. Pipe mousse into a John baking 3D sphere mold.
  2. Place frozen pineapple in the center of the John 3D baking mold.
  3. Freeze.
  4. Unmold.
  5. Dip mousse into passion fruit chocolate dip.
  6. Pipe meringue on top of mousse.
  7. Pipe raspberry gel and meringue on plate.
  8. Spoon almond crumble on the plate.
  9. Quenelle ice cream.
  10. Spoon caramelized pineapple on plate.
  11. Garnish with fresh berries and edible flowers.
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