8g
Pectin NH
50g
Sugar
20g
Invert sugar
20g
Crystallised ginger
1
Zest of lime
1/2
Vanilla pod
378g
Total weight
Heat up the PONTHIER pineapple puree to 45°C with the PONTHIER lemon puree and invert sugar. Thoroughly mix together the sugar and pectin and add them to the mixture, then stir in the crystallised ginger, lime zest and vanilla. Bring to the boil.
Mix all the ingredients and put the mix into a siphon with a gas cartridge.
900g
Flour
420g
Almond powder
420g
Sugar
24g
Baking powder
780g
Butter
24g
Salt
240g
Egg yolk
2808g
Total weight
Mix the ingredients and cook the mixture in the oven at 150°C, stirring from time to time. After it is cooked, and once the mixture has cooled down, break into little pieces.
2440g
White chocolate
144g
Hazelnut praline
360g
Puffed rice
360g
Cornflakes
3000g
Crystallised coconut
6304g
Total weight
Melt the white chocolate then mix the pieces from Part 1 with the ingredients from Part 2. Keep in a vacuum bag.
180g
Water
690g
Sugar
510g
Egg yolk
6
Tahiti vanilla pods
30g
Gelatine
2400g
Whipped cream
3810g
Total weight
Make a syrup reaching 121°C with the water and sugar, and pour it over the egg yolk. Allow to stiffen, then add the vanilla. Add the very hot gelatine. Mix with the whipped cream.
Heat the water to 45°C, add the 3 powders and bring to the boil. Pour over the 3 PONTHIER fruit purées. Mix and leave to rest, then process the sorbet.
900g
Hazelnut praline
900g
Hazelnut pastry
450g
Milk chocolate and caramel
180g
Cocoa butter
900g
Cornflakes
3330g
Total weight
Mix all the ingredients.
1700g
Sugar
450g
Glucose atomized
600g
Cream
400g
Glucose
1000g
PONTHIER mango purée900g
Dry butter
6050g
Total weight
Mix the sugar with the fragmented glucose, the cream and the glucose. Then add the 2 lukewarm PONTHIER fruit purées to the mix and bring it all up to 106°C. Once the mix has cooled to 50°C, add the butter and stir.
Mould the thin shells of white chocolate, coloured yellow. Put the pineapple compote into the bottom of a first shell and cover it with PONTHIER mango and passion fruit purée (70% mango / 30% passion fruit). Cover with coconut milk using the siphon and sprinkle with coconut crisp flakes. In a halfsphere Flexipan, pour the Tahiti vanilla parfait, insert the exotic fruit sorbet ball and place the crisp on top. Turn out and place on the dessert. Cover the small dome with exotic fruit caramel. Close using a second chocolate shell, previously broken through the top, in order to display the garnish inside.
