Exoctic Fruit Bavarois
By Benoit Blin MCA, Belmond Le Manoir aux Quat'Saisons
Recipe for 4 x 16cm Entremets
Step 1 - COCONUT DACQUOISE
75g Egg White
25g Caster Sugar
13g Almond Powder
65g Icing Sugar
50g Desiccated Coconut
1 - Sieve the almonds and icing sugar together and mix with the desiccated coconut.
2 - White the egg whites to ribbon stage then gradually add the caster sugar, whisk until firm.
3 - Add the almonds and icing sugar slowly into the whites with a rubber spatula.
4 - Pipe onto silicone paper with nozzle No6 (10mm diameter)
4 x 14cm diameter discs.
5 - Cook in a fan oven at 180 degrees C for 8-10 minutes on a single tray.
Step 2 - PINEAPPLE INSERT
360g Ponthier Pineapple Puree
3.6g Pectin X58
36g Caster Sugar
14g Potato Fecule Flour
10g Dark Rum
215g Pineapple Brunoise
1 - Dice the fresh pineapple into Brunoise.
2 - Melt and warm the puree.
3 - Add the pre-mixed sugar and pectin X58 and bring to the boil.
4 - Add pre-mixed flour, rum and water, whisk until thick and boil for 1 minute.
5 - Mix in the pineapple Brunoise.
6 - Pour 140g in 4 inserts of 14cm diameter and place the Dacquoise disc on the top. Place in the freezer.
Step 3 - PASSIONFRUIT AND BANANA BAVAROISE MOUSSE
5.5g Gelatine Powder
30g Cold Water
160g Ponthier Banana Puree
280g Ponthier Passionfruit Puree
560g UHT Cream, Whipped, Medium Peak
1 - Rehydrate the Gelatine Powder with the water.
2 - Cook Banana and Passionfruit Puree with the sugar and egg yolks like an anglaise to 83 degrees C.
3 - Add the Gelatine and cool down to 35 degrees C.
4 - Fold in the whipped cream with a whisk.
5 - Pour and divide into the 4 x 15cm diameter rings lined with acetate, 280g per ring.
6 - Place on the top of each and press down to level the mousse with the frozen pineapple and Dacquoise inserts.
7 - Freeze.
Step 4 - YELLOW CHOCOLATE GLAZE
215g Caster Sugar
215g Glucose Liquid
140g Condensed Milk
100g Gelatine Mix (15g Gelatine Powder, 85g Water)
215g Valrhona Ivoire Chocolate (35%)
7g Egg Yolk Yellow Food Colouring
1 - Cook the first batch of water, sugar and glucose to 103 degrees C.
2 - Pour straight away over the rest of the ingredients in a medium jug and blitz for 2 minutes to combine completely.
3 - Reserve in the fridge and cling film to contact in order to crystallize overnight.
Step 5 - PASSIONFRUIT AND MANGO JELLY
240g Ponthier Passionfruit Puree
90g Ponthier Mango Puree
40g Passionfruit Seeds
10g Gelatine Powder
50g Cold Water
1 - Rehydrate the gelatine powder with the cold water.
2 - Bring the Passionfruit puree to the boil and dissolve the gelatine mix in.
3 - Whisk in the fresh passionfruit seeds and the cold mango puree.
4 - Divide and set in 4x 12cm diameter insert rubber moulds and freeze.
Step 6 - COCONUT SABLE
150g Caster Sugar
165g Lescure Unsalted Butter
125g Flaked Almonds
75g Desiccated Coconut
0.75g Cornish Sea Salt
40g Viron La Corde Américaine T55 Flour
1 - With a paddle attachment combine the butter and sugar in the mixer.
2 - Add the rest of the ingredients and mix, on low speed for about 2-3 minutes.
3 - Roll down to 3mm thick and cut in 15cm diameter.
4 - Bake the rings inside a fan oven set at 175 degrees C for about 7-8 minutes until a light golden brown colour.
Step 7 - TO ASSEMBLE
1 - Melt the Glaze down to 34 degrees C and blitz to remove all air bubbles.
2 - Glaze the frozen discs of passionfruit Bavaroise mousse and place on the cold coconut sable.
3 - Demould and defrost the passionfruit jelly in the fridge.
4 - Lightly spray with neutral glaze and place on the top of the entremets.