Ricetta

COCONUT & STRAWBERRY “LOVE” PETIT GATEAU

Almond Cake

Preheat oven to 165°C. Beat almond paste, butter, sugar and vanilla beans until light and smooth. Add eggs slowly, mixing between each addition. Sift flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix. Lightly grease a half sheet tray and line with parchment, then grease the parchment as well. Pour batter into prepared pan and bake for 15 minutes, rotating halfway through. Cool on a wire rack, then trim edges and reserve. Cut in rectangular pieces and reserve.

Coconut Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Melt the chocolate. Heat the coconut puree and add the soaked gelatin. Pour over the chocolate and malibu and mix with the hand blender. Cool down to 28°C. Fold with the whipped cream.

Strawberry Lemon Compote

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepan mix strawberry puree, diced strawberries, invert sugar, and zest and cook to 30C. Mix the pectin with sugar and add to the strawberry mixture and bring to boil for one minutes, add drained gelatine. Pour into PX306 mold and freeze it.

Nappage Glaze

Bring the absolu cristal nappage and puree to a boil, add the food color and spray with a gun at about 80ºC.

Assembly

Pipe coconut mousse into the love mold. Place an insert of compote.

Add another layer of mousse and close with a disk of cake. Freeze it. Unmold and spray with the hot absolu cristal glaze.