FOR 12-15 PORTIONS
50g
Egg whites
75g
Sugar
20g
Water
145g
Total weight
Cook the sugar and water at 121°C .Pour over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to form.
65g
Italian meringue
125g
PONTHIER lychee purée
6g
Corn starch
4,5g
Silver gelatin
105g
Heavy cream whipped to soft peak
305g
Total weight
Combine then boil the PONTHIER lychee purée and corn starch. Add the rehydrated gelatin. Use this warm mixture at 35°C and fold in the italian meringue. Fold the whipped cream.
500g
PONTHIER mango purée
5g
Agar agar
60g
Sugar
560g
Total weight
Whisk everything and bring to a boil. Let’s set in the fridge and puree with the hand blender.
63g
PONTHIER passion fruit purée
32g
PONTHIER mango purée
12g
PONTHIER banana purée
7g
PONTHIER coconut purée
50g
Heavy cream
32g
Sugar
50g
Egg yolks
3,5g
Silver gelatin sheet
249,5g
Total weight
Soak gelatin in ice water until softened, squeeze out excess water and set aside. Bring the purées and cream to boil. Mix the sugar and egg yolks. Temper the yolks mixture. Make a crème anglaise and cook (82-85°C), add the gelatin, strain, cover and refrigerate.
30g
Granulated sugar
2g
Agar agar
200g
PONTHIER coconut purée
232g
Total weight
In a small bowl, mix the sugar and agar agar together. In a small pot, heat the PONTHIER coconut purée and gradually add the sugar mixture. Bring to a boil for 1 minute. Reserve in the refrigerator until firm, process in the blender until smooth and shiny consistency. Pour into a plastic bottle and store it in the refrigerator until ready to use.
160g
Pistachio paste
250g
Egg whites
160g
Egg yolks
160g
Sugar
40g
Flour
770g
Total weight
Blend all the ingredients in the blender until a paste texture is obtained. Strain it , then pour into the cream whipper with 2 charger. Shake very well and refrigerate for 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.
80g
Egg whites
80g
Granulated sugar
80g
Icing sugar
60g
Coconut flakes
300g
Total weight
Preheat the oven to 100°C. Assemble egg whites to form soft peaks. Add the sugar and work to make it firmer. Fold with the icing sugar and spread with a spatula on baking mat (a thin layer). Sprinkle with grated coconut and bake for 2 hours or until dry. Break into sheets of different sizes.
as much as needed
Fresh mango
Beat the mousse until smooth. Put in a pastry bag with a round mouthpiece. Put three peaks of mousse on the plate. Put dots of coconut cream, tropical fruit cremeux and mango gel. With a parisian sppon make a hole in the mousse and put mango gel. Put three pieces of fluffy pistachio sponge and garnish with fresh mango and coconut meringue.
