Exotic fruits bavarois

Sieve the almond powder and icing sugar together, then mix with the desiccated coconut. Whip the egg whites to ribbon stage then gradually add the caster sugar, whisk until firm. Add the almond powder and icing sugar mix slowly into the whites with a rubber spatula. Pipe onto silicone paper with nozzle 10mm diameter 4x14cm diameter discs. Cook in a fan oven at 180°C for 8-10 minutes on a single tray.

Dice the fresh pineapple into Brunoise. Melt and warm the PONTHIER pineapple puree. Add the premixed sugar and pectin X58 and bring to boil. Add pre-mixed flour, rum and water, whisk until thick and boil for 1 minute. Mix in the pineapple Brunoise. Pour 140g in 4 inserts of 14cm diameter and place coconut Dacquoise disc on the top. Freeze.

Rehydrate the gelatine powder with the water. Cook PONTHIER fruit purees with the sugar and egg yolks like a crème anglaise to 83°C. Add the gelatine and cool down to 35°C. Fold in with a whisk the whipped cream. Pour and divide into the 4 x 16cm diameter rings lined with acetate, 280g per ring. Place on the top of each and press down to level the mousse with the frozen pineapple and Dacquoise inserts. Freeze.

Cook the first batch of water, sugar and glucose to 103°C. Pour straight away over the rest of the ingredients in a medium jug and blitz for 2 minutes to combine completely. Reserve in the fridge cling filmed to contact to crystallize overnight.

Rehydrate the gelatine powder with the cold water. Bring the PONTHIER passion fruit puree to the boil and dissolve the gelatine mix in. Whisk in the fresh passion fruit seeds and the cold mango puree. Divide and set in 4 x 12cm diameter insert rubber moulds and freeze.

With a paddle attachment combine the butter and sugar in the mixer. Add the rest of the ingredients and mix, on low speed for about 2 to 3 minutes. Roll down to 3mm thick and cut in 16cm diameter. Bake inside the rings, in the fan oven set at 175°C for about 7 to 8mm until light brown colour.