John Myers
Contents
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Ingredients
- 70 g Butter
- 65 g Powdered sugar
- 50 g Brown sugar
- 2 g Salt
- 1 Pc. Egg
- 40 g Desiccated coconut
- 15 g Chopped almonds
- 30 g Chocolate
- 120 g Flour
- 3 g Baking powder
Gianduja cream
- 300 g Cream
- 100 g Milk chocolate
- 100 g Gianduja dark
Coconut chip
- 50 g Butter
- 50 g Sugar
- 25 g Almond semolina
- 25 g Desiccated coconut
- 1 Pc. Egg
Ivoire praline ice cream
- 250 ml Milk
- 250 ml Cream
- 75 g Sugar
- 6 Pc. Egg yolk
- 175 g Couverture Ivoire
Mango passion fruit foam
- 125 g Pureed passion fruit
- 50 g Sugar
- 1 Pc. Gelatin sheet
- 75 g Mango puree
- 150 ml Cream
Fruit coulis
- Mango
- Sugar
- Lime juice
- Fruit liqueur
- Cold juice binder
Instructions
- Mix the butter, powdered sugar, brown sugar and salt together. Stir in the egg, then fold in the desiccated coconut, almonds and chocolate. Gradually sift the flour with the baking powder into the mixture and mix everything well. Roll out the dough thinly between 2 sheets of Bach paper and freeze. Remove the paper, bake the pastry sheets in the oven at 120 degrees.
Gianduja cream
- Bring 2,100 ml of cream to the boil and stir in the milk chocolate and gianduja until smooth. Beat the rest of the cream until stiff and fold in. Then chill.
Coconut chip
- Mix the ingredients one after the other and refrigerate for 1 hour. Roll out the mixture thinly using a template. Bake at 180 degrees for about 7 minutes.
Ivoire praline ice cream
- Bring the milk with the cream and 40 g sugar to the boil. Beat the egg yolks with the remaining sugar over steam, stir in the milk mixture and peel off the mixture to make the rose. Add the Ivoire couverture. Stir the whole thing until smooth and let it freeze in an ice cream maker.
Mango passion fruit foam
- Bring the passion fruit puree with the sugar to the boil and dissolve the squeezed gelatine in it. Add the mango puree and cream. Pour the mixture into an espuma bottle and refrigerate.
Serving
- Cut the Pattaya mango into cubes and thicken with a little mangocoulis. Spread the mixture over the cookies. Place a coconut stick on top. Use a piping bag to put 2 strips of Gianduja cream on top. Finally, there is the treble clef made from Ivoire couverture.
- Put some mango cubes in a shot glass and dress the mango passion fruit foam on top. Add 1 roll of Ivoire praline ice cream to each.
Nutrition
Serving: 100gCalories: 334kcalCarbohydrates: 27.3gProtein: 3.4gFat: 22.6g
