Frutty Crown
Preparation
Crunchy Raspberry and Macadamia Praline Method
Heat the Macadamia praline at 60º together with the Glicemul in order to get it
completely melted into the praline. Mix well to get it combined and then add the
remaining ingredients. Use it straight away.
Lemon Compote Method
Dice the blancehd lemons and cooked togheter with the sugar, pectin and honey unil
get like a confiture. Blend he mixture once done until get like a paste.
Coconut Cremeux Method
Mix the coconut pure with the cream. Beside mix sugar and pectin and then add to the
previous mixture. Bring the mixture to boiling point. Remove from the heat and add the
coconut paste. Pour into round lollypop molds and freeze. Once frozen, unmold and roll onto grated
coconut. Keep in the fridge.
Rhubarb and Pear Jelly Method
Mix all ingredients together and bring to boil. Place into a container 2 cm. high and let
to set in the fridge. Once setted, cut in square shapes and use.
Setting
Fill the tartlet with the macadamia and raspberry praline. Pour on top the compote. Then place some coconut creamy balls and rhubarb jelly on top of the compote and decorate as desired.
Ingredients:
Crunchy Raspberry and Macadamia Praline
Macadamia praliné 500 g
Salt 3 g
Glicemul 8 g
Freeze dried raspberry 30 g
Lemon compote
Blanched lemon 300 g
Caster sugar 240 g
Darbo Honey 60 g
Pectine jaune 2 g
Coconut cremeux
Ponthier Coconut purée 100 g
Cream 360 g
X-58 pectin 6 g
Sugar 90 g
Pernigotti Coconut paste 25 gç
Grated coconut as needed
Rhubarb and pear jelly
Rhubarb pure 300 g
Ponthier Pear puree 150 g
Water 50 g
Lemon juice 25 g
Vegetable gel 25 g
Chef Rubber Red color as needed