98 g sugar
106 g butter
81 g sliced almonds
49 g flaked coconut
24 g flour
0,8 g salt
Step
Mix the butter and the sugar with the leaf attachment. Stir in
remaining ingredients and mix for 5 minutes in first gear.
Pass through a rolling mill between two sheets of 15 x 49 cm.
Cook at 175°C for 12 minutes then right out of the oven, cut in
half. Let cool.
2. RASPBERRY SPONGE
Ingredients
170 g raspberry puree (Ravifruit)
78 g sugar
15 g dry egg whites
55 g egg yolks
42 g butter
75 g almond powder
63 g flour
Step
Rehydrate the dry egg whites with the raspberry puree and
water, then whisk with the sugar. Incorporate the egg yolks,
then the powders and the melted butter. Spread over a half
baking tray of 20 x 50 cm. Cook to 175°C for 10/12 minutes.
3. JACOBERT® KIRSCH SYRUP
Ingredients
300 g syrup 30°C
100 g water
100 g Jacobert® Kirsch 48% vol.
Step
Mix all the ingredients
4. RASPBERRY CONFIT
Ingredients
150 g raspberry puree (Ravifruit)
150 g raspberry breakings (Ravifruit)
46 g atomized glucose
46 g sugar
5 g pectin NH
3 g lemon juice
20 g Jacobert® Kirsch 48% vol.
Step
Warm the raspberry puree and the raspberry breakings. At 40°C,
incorporate the atomized glucose and whisk. At 50°C, add the
mixture sugar-pectin continuing to whisk. Boil for one minute.
Off the heat, add the lemon juice and the Jacobert® Kirsch. Cool
down to 4°C. Mix before using.
5. RASPBERRY CREAM
Ingredients
645 g raspberry puree (Ravifruit)
95 g egg yolks
95 g sugar
150 g butter
14 g pectin NH
5 g stabilizer
Step
Heat the puree to 40°C, then add the sugar, pectin and stabilizer.
Bring to a boil then, add the egg yolks and blend. Cool down to
35°C then add the softened butter while continuously mixing.
Pour into a stainless steel frame 49 cm long and 10 cm wide with
a sponge on the bottom and a sponge on top
6. FLAKED COCONUT & COCONUT MERINGUE MOUSSE
Ingredients
850 g flaked coconut and coconut puree 10% (Ravifruit)
22 g gelatine powder 200 blooms
170 g Italian meringue
510 g cream for the gastronomy (35% fat)
Step
Lightly whip the cream and set aside. Defrost puree at 10°C. Prepare the Italian meringue and place the gelatine powder in
a third of the puree. Heat the gelatine mixture to 50°C. Add the
remainder of puree. Ensure a temperature of 25°C in preparing
the puree and incorporate the whipped cream. Finally, add the
Italian meringue and use immediately.
7. ITALIAN MERINGUE
Ingredients
62 g egg whites
101 g sugar
26 g water
Step
Bring the water and sugar to 121°C add to whipped egg whites at
medium speed until reaching the temperature of 20°C and use.
8. RASPBERRY ICING
Ingredients
945 g raspberry puree (Ravifruit)
495 g water
265 g glucose
18 g pectin NH
10 g stabilising agent
265 g sugar
Step
Heat to 50°C water, puree and glucose. While whisking, add
the mixture sugar-pectin. Bring to a boil for a minute. Leave to
cool for at least 4 hours in a refrigerator. Reheat, mix and use
to 37/40°C.
9. ASSEMBLY
Ingredients
No ingredients.
Step
Assembly of the insert into a 10 x 49 cm frame with a soaked
sponge with raspberry confit (150 g), raspberry cream, then
close with another soaked sponge with raspberry confit. Freeze.
Then cup the insert in half.
Pour 800 g of coconut mousse per mould and insert the
assembly sponge/confit/cream. Close the mould with the
coconut crispness. Freeze.
Glaze with the raspberry icing.
Decorate at your convenience.
