(12 HALF-SPHERES OF 8 CM IN DIAMETER)
Assembly
PROCESS and mould the pineapple sorbet into half-spheres moulds of 4,5 cm in diameter. FREEZE. PROCESS and mould the mango sorbet into half-spheres moulds of 7 cm in diameter. PUT the pineapple sorbet in the centre of the mango sorbet. FREEZE. PROCESS and mould the coconut ice cream in halfspheres mould of 8 cm in diameter. PUT the pineapple sorbet with the mango sorbet in the centre of the coconut ice cream. CLOSE the praline-flavoured puffed rice discs. FREEZE. ICE AND DECORATE.
Coconut ice cream
- Milk 480 g
- Liquid cream 35% 200 g
- Frozen coconut puree Léonce Blanc 475 g
- Caster sugar 180 g
- Atomized glucose 55 g
- Milk powder 0% 70 g
- Stabilizer 4 g
- Coconut Malibu 50 g
IN A PAN, boil the milk, the cream and the coconut puree. ADD the caster sugar, the atomized glucose, the milk powder and the stabilizer. HEAT at 85°C/185°F. MIX. LET STAND for at least 4 hours. Mix and process the mixture.
Mango sorbet
(moulded in half-spheres of 7cm in diameter)
- Frozen mango puree Léonce Blanc 250 g
- Water 125 g
- Atomized glucose 45 g
- Caster sugar 90 g
- Stabilizer for sorbet 1,5 g
IN A PAN, boil the mango puree and the water. ADD the atomized glucose, the caster sugar and the stabilizer previously mixed together. PASTEURIZE the whole and mix. (32°Brix) LET STAND for at least 4 hours before processing the mixture. MIX and process.
Pineapple sorbet
(moulded in half-spheres of 4,5 cm in diameter)
- Frozen pineapple puree 320 g
- Atomized glucose 25 g
- Caster sugar 60 g
- Stabilizer for sorbet 1 g
IN A PAN, boil the pineapple puree. ADD the atomized glucose, the caster sugar and the stabilizer previously mixed together. PASTEURIZE and mix. (32°Brix). LET STAND for at least 4 hours before processing the mixture. MIX and process.
Praline-flavoured puffed rice
(12 discs of 15 g and 8 cm in diameter))
- White chocolate 100 g
- Butter 40 g
- Praline with almonds 100 g
- Puffed rice 180 g
IN A PAN, heat the white chocolate at 40°C/104°F. ADD the butter and the praline with almonds. GENTLY INCORPORATE the puffed rice. USE 180 g for the discs and the rest to decorate.
White icing
- Gelatin powder 200 bloom 4 g
- Water 20 g
- Milk 110 g
- Liquid cream 70 g
- Glucose 20 g
- White liposoluble colouring 2 g
- Ivory icing paste 140 g
- White chocolate 140 g
SOAK gelatin in cold water. IN A PAN, boil the milk, the liquid cream, the glucose and the white liposoluble colouring. ADD the softened gelatin. POUR on the icing paste and the white chocolate previously melted. MIX all together and keep aside.
Pineapples crisps
- Pineapple carpaccio Léonce Blanc 1000 g
LAY the pineapple carpaccio slices on a baking sheet with a silicon sheet. DRY into oven at 60°C/140°F for 2 hours.
Decor
- Grated coconut 600 g
- Black couverture chocolate 300 g
- IQF decor baby cocoa pods Léonce Blanc 12
- Pineapple carpaccion crisps Léonce Blanc 24
- Puffed rice Q.S