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Makes 5 plated desserts.
Recipe Step by Step
Step01
ITAKUJA COOKING GANACHE
150g ITAKUJA 55%
200g Heavy cream 36%
100g Milk
50g Eggs
500g Total
Make an emulsion, then add the eggs.
Pour 50g of mixture into a dish.
Bake for 1 minute at 390°F (200°C), then turn off the oven.
Pour 50g of mixture into a dish.
Bake for 1 minute at 390°F (200°C), then turn off the oven.
Step02
ALMOND SHORTCRUST PASTRY
565 g Almond shortcrust pastry
Find it on essentiels.valrhona.com
Step03
COCONUT PRALINÉ CRUNCH
250g Baked shortcrust pastry
88g ITAKUJA 55%
83g 55% ALMOND & 12.5% COCONUT PRALINÉ
69g Crispy wheat flake cereal
28g Grape seed oil
8g Grated coconut
526g Total
Break up the baked shortcrust pastry in a stand mixer.
Mix together all the ingredients, then break up the preparation on a sheet of dipping paper.
Set aside.
Mix together all the ingredients, then break up the preparation on a sheet of dipping paper.
Set aside.
Step04
ITAKUJA AND PASSION FRUIT WHIPPED GANACHE
200g Heavy cream 36%
25g Passion fruit purée
25g Glucose
25g Invert sugar
190g ITAKUJA 55%
455g Heavy cream 36%
920g Total
Make an emulsion, then blend it with an immersion blender, taking care not to create any air bubbles.
Once the ganache has cooled to approx. 95°F (35°C), add the larger portion of cream and beat it on a low speed, taking care not to let it thicken too much.
Once the ganache has cooled to approx. 95°F (35°C), add the larger portion of cream and beat it on a low speed, taking care not to let it thicken too much.
Step05
GINGER FOAM
250g Mineral water
25g Sugar
2.5g Lecithin
0.5g Fine salt
40g Fresh ginger
318g Total
The day before you make your dessert, heat the water, salt and sugar, then let the thinly sliced ginger infuse in it overnight.
Sift the preparation the next day. Incorporate the lecithin and make an emulsion.
Sift the preparation the next day. Incorporate the lecithin and make an emulsion.
Step06
THIN COCONUT CHIPS
300g Coconut purée
30g Confectioner's sugar
40g Egg whites
370g Total
Mix together all the ingredients, then spread them onto a chilled flexible mat.
Baking: At least 3 hours at 130°F (55°C).
Baking: At least 3 hours at 130°F (55°C).
Step07
PASSION FRUIT GEL
4 pieces Passion Fruit
1.5g Xanthan
Slice open the passion fruits.
Store the seeds and flesh.
Mix the fruit and xanthan gum in a blender.
Store the seeds and flesh.
Mix the fruit and xanthan gum in a blender.
Assembly and finishing
As needed Grated coconut
Make the ginger emulsion.
Make the thin chips. Cook for at least 3 hours at 130°F (55°C) so that they retain an attractive white color. Sprinkle on some grated coconut.
Make the ITAKUJA cooking ganache.
Pour 50g of mixture into a dish. Bake for 1 minute at 390°F (200°C), then turn off the oven.
Leave the plate in the oven for 10 minutes, then check the texture. It should be similar to crème brûlée.
Store at room temperature.
Plating:
Apply some dabs of whipped ganache. Add some coconut crunch. Finish off by applying some dabs of passion fruit gel and ginger foam.
Decorate with the thin coconut chips.