(12 VERRINES DE 9 CL)
Assembly
LINE the verrine bottom with the passion fruit jelly. COOL. POUR the coconut coulis in the verrine bottom. ADD the coconut crumble. SCATTER the fruits salad. DECORATE with the pineapple crisps, the raspberries and the isomalt.
Coconut crumble
- Butter 85 g
- Caster sugar 85 g
- Grated coconut 85 g
- Flour 85 g
WITH THE FLAT BEATER, mix all the ingredients, well cold. KNEAD until the mixture resembles coarse breadcrumbs. BAKE at 165°C/329°F for 12 minutes.
Passion fruit jelly
- Frozen passion fruit puree Léonce Blanc 100 g
- Caster sugar 10 g
- Pectin NH 1 g
IN A SAUCEPAN, heat the passion fruit puree at 60°C/140°F. ADD the caster sugar and the NH pectin previously mixed together. BOIL all together.
Fruit salad
- IQF diced pineapple Léonce Blanc 230 g
- IQF diced mango Léonce Blanc 230 g
- Caster sugar 40 g
- Fresh ginger 4 g
MIX the diced pineapple, the diced mango, the caster sugar and the grated ginger. REFRIGERATE for 2 hours.
Coconut coulis
- Gelatin powder 200 bloom 4 g
- Water 20 g
- Frozen coconut puree Léonce Blanc 425 g
SOAK the gelatin in cold water. IN A SAUCEPAN, boil the coconut puree. ADD the softened gelatin and mix all together.
Pineapple crisps
- Pineapple carpaccio Léonce Blanc 150 g
LAY the pineapple carpaccio slices on a baking sheet, on a silicon sheet. DRY in the oven at 60°C/140°F for 2 hours.
Decor
- IQF decor raspberries Léonce Blanc 120 gr
- Pineapple crisps 24
- Isomalt 400 g