Ingredients
Coconut biscuit
(for a 40x60cm frame)
Egg whites 400 g
Caster sugar 200 g
Ground almonds 160 g
Ground coconut 200 g
Unrefined sugar 300 g
T45 flour 80 g
Pineapple and lime cream
Gelatine 24 g
Léonce Blanc pineapple purée 800 g
Léonce Blanc lime purée 240 g
Caster sugar 250 g
Egg 400 g
Egg yolk* 100 g
Butter 400 g
Rum (optional) 25 g
Coconut mousse
Gold leaf gelatine 24 g
Léonce Blanc coconut purée 700 g
White chocolate 1,2 kg
So?ly whipped cream (35% fat) 1,4 kg
Preparation
Coconut biscuit
Preheat the oven to 180°C.
Sift together the ground almonds, ground coconut, unrefined sugar and flour.
In a mixer bowl, whisk the egg whites and the caster sugar.
Keep the whites soft.
Slowly add the dry ingredients, folding them in using a spatula.
Pour the biscuit into a 40x60cm frame on a tray lined with baking paper.
Bake from 14 to 18 minutes, depending on your oven.
As soon as the biscuit is out of the oven, turn it onto another sheet of baking paper, remove the top paper, turn it over and leave to rest on a rack.
Cover with film if you are not using it straight away.
Pineapple and lime cream
Soften the gelatine in a large bowl of cold water.
Pour the Léonce Blanc pineapple and lime purées into a suitable saucepan.
Add the sugar then the eggs and egg yolks. Whisk to combine.
Over a medium heat, bring to a low simmer whisking continuously.
Add the soaked, well-drained gelatine and mix well.
Leave to cool to 40°C, then add the butter and the rum.
Blend without adding any air.
Pour into a 40x60cm frame, smooth well and freeze.
Coconut mousse
Soften the gelatine in a large bowl of cold water.
Chop the white chocolate and put in a large mixing bowl.
Heat the Léonce Blanc coconut purée to 85°C in a suitable pan.
Add the squeezed out gelatine and mix well.
Pour the hot purée over the white chocolate in 2 goes, and mix well with a spatula to create an emulsion. Mix without adding any air.
When the ganache cools to 35°C (no lower), carefully fold in the
whipped cream with a spatula.
Assembly
Put the coconut biscuit at the bottom of a frame lined with a guitar sheet.
Add 1/4 of the coconut mousse and smooth. Top with the frozen pineapple cream filling. Press down very lightly.
Top with the rest of the coconut mousse. Smooth and freeze.
When cutting before displaying, you can dip the edges of the individual desserts in white chocolate, then grated coconut.