Exotic individual cake

EXOTIC PASSION
Coconut, mango, lime, passion fruit... Lluís Costa was inspired by tropical flavours to create this exotic individual cake made with Opal white chocolate that will delight you with its delicate creaminess and intense coconut flavour.

Recipe

Created by

Lluís Costa -

Coconut Daquoise sponge cake

ingredients	preparation
600g egg white 9g Powdered egg white 135g Sugar 90g Toasted almond flour 210g grated dried coconut 230g Icing Sugar 150g weak flour 1,6g salt 75g coconut pulp	Using the Robot-Coupe, mix the toasted almond flour, salt, icing sugar and flour until a smooth mixture is obtained, then add the dried coconut. Whisk the egg yolks, adding the sugar at the end of the whisking process. Add the solid ingredients and the remaining coconut pulp. Spread out. Bake at 290ºC for 10 minutes.

Exotic compote

ingredients	preparation
240g mango puree 240g passion fruit purée 40g invert sugar 14g gelatin leaves 280g Ripe banana cut into small cubes 80g lemon juice 1,6g lemon zest 20g Sugar	Boil the purées, the sugar and the gelatin leaves. Mix the lemon juice with the diced banana. Mix everything together and place in the mould.

Coconut mousse

ingredients	preparation
550g coconut puree 12g gelatin leaves 850g CHW-O35OPAL 1000g Semi-whipped whipping cream (35% fat content)	Boil the purée and add the previously hydrated and dry gelatin sheets. Pour gradually over the chopped white chocolate until a correct emulsion is obtained. Mix with the semi-whipped cream at about 32/34 ºC.

Creamy passion fruit and mango

ingredients	preparation
300g passion fruit purée 300g mango puree 180g egg yolks 225g eggs 180g sugar 12g gelatin leaves 200g butter	Boil the purées with the sugar and gelatin. Add the egg and the yolks and bring to the boil. At a temperature of 45ºC, add the creamed butter, emulsify and strain.

Assembly

Pour the exotic fruit compote into a 5 cm diameter half-sphere mould and freeze.
Line a 6 cm diameter ring with acetate plastic. Place the 0.5 cm thick sponge cake on the bottom of the mould.
Then pour 30 g of the creamy mango into each mould and freeze. To finish, pour out the coconut mousse and freeze for the final assembly.
Coat the half-sphere mould and the main mango coconut piece with neutral glaze. Submerge the main piece in chocolate and quickly coat it in coconut.
Decorate to taste.

Exotic individual cake

Recipe

Coconut Daquoise sponge cake

Exotic compote

Coconut mousse

Creamy passion fruit and mango

Assembly

Discover more recipes

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Exotic individual cake

Recipe

Coconut Daquoise sponge cake

Exotic compote

Coconut mousse

Creamy passion fruit and mango

Assembly

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