Ingredients
Dacquoise Sponge
320 g /11.2 oz Egg white
250 g / 8.8 oz Sugar
60 g / 2.1 oz Flour
120 g / 4.2 oz Powdered sugar
120 g / 4.2 oz Almond Flour
120 g / 4.2 oz Walnuts, crushed
Coconut Gianduja
240 g / 8.4 oz Milk
9 g / 0.3 oz Sheet Gelatin
375 g / 13.2 oz White Gianduja with Shredded Coconut
60 g / 2.1 oz Rum
375 g / 13.2 oz Whipped cream 35%
Sorbet Tropic
500 g / 17.5 oz Water
250 g / 8.7 oz Granulated sugar
500 g / 17.5 oz Mango Purée
10 g / 0.3 oz Lemon juice
Spiced Mango and Pineapple
100 g / 3.5 oz Water
100 g / 3.5 oz Granulated sugar
1 ea Cinnamon Stick
1 ea Vanilla Bean
Ginger
Cloves
200 g / 7.0 oz Pineapple sticks, fresh
200 g / 7.0 oz Mango sticks, fresh
20 g / 0.7 oz Mint leaves, finely chopped
Mint sugar
200 g / 7.0 oz Isomalt
20 g / 0.7 oz Mint, chopped
Preparation
Dacquoise Sponge
Whip egg white and sugar to meringue. Fold all other ingredients carefully under the meringue. Spread on a Silicone Baking Matand bake at 200°C/392°F.
Coconut Gianduja
Boil milk. Add White Gianduja with Shredded Coconut and the dissolved Sheet Gelatin and mix well. Let the mixture cool down. Add the Rum and fold the whipped cream under.
Sorbet Tropic
Boil water and granulated sugar, add the Mango Purée and lemon juice. Cool down and freeze in the ice cream machine.
Spiced Mango and Pineapple
Boil water, granulated sugar, Cinnamon Stick, Vanilla Bean,ginger and cloves to a syrup. Add fresh mango and pineapple sticks and cook them lightly to a compote. Let it cool down and add the chopped mint into the syrup.
Mint Sugar
Mix Isomalt and mint leaves together. Spread on a silpat andbake at 180°C/356°F.
Setting
Cut the Dacquoise in individual sizes. Pipe the Coconut Gianduja by using a nozzle. Arrange the three Dacquoise with Coconut Gianduja on the plate. Place the spiced mango and pineapple on the plate. Scoop out the sorbet and place on a small dish.
Decoration
Decorate the plate with a dry pineapple and vanilla stick. Breaksome mint sugar in pieces and arrange it as well on the plate.
Specialty Ingredients
#31173 FELCHLIN-Swiss WHITE GIANDUJA WITH SHREDDED COCONUT
#28001 PONTHIER Mango Purée
#90070 Sheet Gelatin
#90071 Vanilla Bean, Madagascar
#90350 Almond Flour
#90431 Isomalt
#70430 Swissmat Silicone Baking Mat- Full Sheet
