Duet of Coconut Parfait with Pineapple Chutney, Lemon Cream, Orange Fillets and Passion Fruit

Separate the eggs into two cups so that the yolks are then 60gr. of the sugar can be whipped for 10 minutes until airy and creamy. After this is done, whip the egg white with the remaining 20 grams of sugar firmly. Let the desiccated coconut dry in the oven and then add it to the egg yolk with the coconut cream liqueur. Whip the cream and add to the egg yolk and coconut cream together with the egg whites and stir in carefully. Once the cream is smooth, pour it into a container and freeze the parfait for at least 14 hours. Cut the pineapple for the chutney into small cubes and let it boil down on the stove with a little sugar at a low temperature. As soon as the pineapple has boiled down and enough liquid has formed, let it thicken with a little prepared cornstarch. To get a little taste in the chutney, add a small dash of calvados and let the chutney cool.

Soak gelatine in cold water. Drain the peaches in a colander, puree with vanilla sugar and set aside for now. Wash the lemons thoroughly, rub dry and finely rub the peel. Squeeze lemons, measure 75 ml of juice. Separate eggs. Put the egg whites in the refrigerator. Mix the egg yolk, sugar and lemon zest until creamy white. Squeeze out 4 sheets of gelatine, dissolve and stir in the lemon juice. Then stir the juice with the gelatine into the egg yolk cream and refrigerate for 5-10 minutes. Squeeze out the remaining 2 sheets of gelatine, dissolve and fold in some peach puree. Then stir into the rest of the peach puree. Whip the cream and egg whites separately until stiff. As soon as the egg yolk begins to gel, fold in the cream first and then the egg whites. Layer the lemon cream alternately with the peach puree in 4-6 dessert glasses and carefully pull through in a spiral shape with a fork. Put the cream in a cool place for at least 3 hours.

Bring the cream to the boil briefly and then pour over the 300g chopped couverture and the clarified butter in a bowl. Mix well while stirring until the couverture has completely dissolved. Add the cane sugar and the lime juice and as soon as the mixture has cooled to below 32 ° C, stir in the Pitú. Then add the puree for the fruity taste. As soon as the mass has cooled to below 28 ° C, pour into the hollow praline balls. If you like, put a little decoration on the pralines and let them cool down in the fridge.

Place the glass with the lemon cream on a plate and add a lemon balm leaf to decorate. Make a small circle with the pineapple chutney next to the cream and pour an ice cream scoop of coconut parfait onto the chutney. It is best to remove the parfait 10 minutes earlier before serving so that it can thaw and become creamier. Then place a praline next to the desserts to create a dessert trilogy.