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Makes 25 desserts
Recipe Step by Step
BASIC CRÈME ANGLAISE
- 350g Heavy cream 36%
- 350g Whole milk
- 140g Egg yolks
- 70g Sugar
- 910g Total weight
KALINGO 65% CRÉMEUX
- 839 g Basic crème anglaise
- 361 g KALINGO 65%
- 1200g Total weight
Add the remaining crème anglaise and blend until the emulsion is perfect.
Store in the refrigerator.
LEMONGRASS & COCONUT SORBET
- 364 g Mineral water
- 455g Coconut purée
- 18g Lemongrass stalks
- 91g Glucose powder
- 73g Sugar
- 3g 64S Stabilizer
- 18g Invert sugar
- 1022g Total weight
Infuse the chopped lemongrass for about 15 minutes.
Strain and adjust the weight, adding a little more water if necessary.
Add the powdered glucose, then the sugar and ice cream stabilizer mixture and finally the invert sugar.
Bring the mixture to a boil.
Cool quickly to 40°F (4°C).
Leave to sit for 4 hours in the refrigerator and churn the sorbet.
- 8g Gelatin
- 50g Sugar
- 10g Pectin NH
- 500g Water
- 20g Lemongrass stalks
- 588g Total weight
Mix the sugar and pectin NH together.
Bring the water to a boil and infuse the chopped lemongrass for approx. 15 minutes.
Strain and adjust the weight if necessary.
Then add the sugar and gelatin mixture.
Bring to a boil and immediately pour the jelly into a 40 × 60cm Flexipan tray with raised edges.
Store the jelly in the refrigerator for approx. 4 hours and, once it has set, put it in the freezer.
Assembly and finishing
Toast some coconut powder.
Mold the sorbet into a 34 × 34cm frame (depth: 6mm) and immediately sprinkle it with toasted coconut powder.
Store the sorbet in the freezer and, once it has set, cut it into 2 × 20cm strips.
Spread the tempered dark couverture between two sheets of plastic and cut it into 2 × 20cm strips.
Spread the tempered Opalys coconut couverture thinly over a sheet of plastic and sprinkle the chocolate with some toasted coconut powder.
Then cut 2 × 10cm strips.
Make the lemongrass jelly and, once it has set, cut it into 2 × 20cm strips.
Place a strip of frozen lemongrass jelly on a flat plate.
Use a piping bag with a 14mm nozzle to pipe a tube of Kalingo crémeux onto a strip of dark couverture.
Then lay flat a strip of Opalys and coconut couverture on half the crémeux; put some pieces of Opalys and coconut couverture on the other half.
Place a strip of coconut sorbet parallel with the lemongrass jelly and gently place the Kalingo crémeux assembly on the sorbet.