Fundamental
Lime In The Coconut
By Chef Donald Wressell
- Working time
- 45 minutes
- ContainsRecipe contains
- Coconut
The caramel notes of the 38% Soleil d'Or are enhanced with a 64% L'Etoile du Nord --setting the tone for this dessert. Lime brightens the richness of coconut that plays well against this blend of chocolates. Toasted almond nougatine adds a welcome crunch.
Lime Gelée
Ingredients
- 225 gLime water (infused with zest / 6 g of 3 limes)
- 50 gFresh lime juice
- 75 gSugar
- 1.5 gAgar agar
- 5 gGelatin
- 20 gWater
Lime Gelée
Directions
- 1
Zest limes into 225 g of water. Allow to stand for 30 minutes. Strain.
- 2
Disperse agar agar in sugar. Heat lime water with sugar and rain in agar/sugar mixture. Bring to a boil. Add lime juice and hydrated gelatin.
- 3
Cast into a glass dish and chill.
Coconut Cake
Ingredients
- 68 gDesiccated coconut (light roast)
- 45 gAlmond flour (light roast)
- 42 gAll‑purpose flour
- 100 g10x
- 68 gEgg whites
- 16 g35% cream
- 1Vanilla bean, scraped
- 205 gEgg whites
- 112 gSugar
- 25 gDesiccated coconut
Coconut Cake
Directions
- 1
Place coconut, almond flour, AP flour and 10x in food processor and pulse to combine. Add egg whites, cream and vanilla. Stir until homogenous.
- 2
Make a Swiss meringue with remaining egg whites and sugar. Fold into base mixture.
- 3
Spread batter in a 1/2 sheet pan. Sprinkle in remaining coconut. Bake at 340 degrees F/170 degrees C about 16 minutes
Coconut Mousse
Ingredients
- 225 gCcoconut cream
- 40 gSweetened condensed milk
- 2 gGelatin
- 8 gWater
- 20 gFresh lime juice
Coconut Mousse
Directions
- 1
Hydrate gelatin. Heat gelatin with sweetened condensed milk to dissolve.
- 2
Temper in coconut cream. Add lime juice. When mixture reaches 70° F / 21° C, pour into an iSi siphon.
- 3
Give one charge and shake well. Afer one minute, repeat with one charge then refrigerate.
Almond Nougatine
Ingredients
- 140 gButter
- 60 gGlucose
- 175 gSugar
- 3 gNH Pectin
- 200 gGranulated Almonds
Almond Nougatine
Directions
- 1
Disperse pectin in sugar. Melt butter with sugars. Add almonds.
- 2
Bake on a silpat at 320°F/160°C.
Milk Chocolate Cremeux
Ingredients
- 175 gGuittard 38% Soleil d'Or
- 62 gGuittard 64% L'Etoile du Nord
- 125 gEgg Yolks
- 310 gMilk
- 310 gCream
- 62 gSugar
- 3 gGelatin
- 12 gWater
Milk Chocolate Cremeux
Directions
- 1
Bring milk, cream, sugar and egg yolks to 185°F/85°C. Strain over chocolates.
- 2
Add hydrated gelatin. Immersion blend to emulsify. Deposit in glasses. Chill.
Coconut Gelée
Ingredients
- 250 gCoconut Puree
- 20 gWater
- 5 gGelatin
Coconut Gelée
Directions
- 1
Hydrate gelatin in water. Heat 25% of puree with gelatin. Temper in remaining puree.
- 2
Top cremeux with gelée. Chill.
