Original creation by
Bruno VAN VAERENBERGH
Debic Pastry Chef
Passion Pâtisserie, Belgium
VERRINE SOLEIL
Chef :
Brand
1. SUN CREMEUX
Ingredients
300 g mango puree
100 g coconut puree
120 g egg yolks
150 g eggs
110 g sugar
25 g coconut powder
25 g Rémy-Martin® Cognac 50% vol.
150 g butter
Step
Combine the coconut powder with the Rémy-Martin® Cognac.
Heat the purees, the sugar, the eggs and the egg yolks. Bring to
90°C stirring frequently, then cool the mixture to 35/40°C. Add
the butter in dices, the coconut powder and the Rémy-Martin®
Cognac. Mix to emulsify with a long neck blender. Pour into
glasses for Cognac and let it freeze.
2. COCONUT PANNA COTTA
Ingredients
350 g cream (35% fat content)
150 g coconut powder
75 g sugar
10 g gelatine powder + 55 g water
Step
Combine the gelatine and the water. Heat the cream, the
coconut puree and the sugar. Add the gelatine mass and let
cool until +/- 25°C. Mix by incorporating air. Pour a layer on the
cremeux. Let cool.
3. COCOA CAKE BISCUIT
Ingredients
150 g egg whites
85 g almond powder
75 g sugar
20 g flour
10 g cocoa powdeer
60 g egg yolks
Step
Combine the ingredients and using the paddle attachment
to mix. Strain in a syphon. Add 2 capsules for cream. Leave
to stand for a night to 4° C. Measure in cups gobelets made
of polystyrene foam. Make holes in bottom of cups. Warm
45 secondes in a microwaves. Let cool.
4. RED CHERRIES JELLY
Ingredients
125 g red cherries puree
3 g gelatine powder + 15 g water
3 g lemon juice
6 g sugar
2 g d’agar
Step
Combine the gelatine and the water. Combine the sugar with
the agar. Bring to a boil the puree and the juice by pouring the
mixture sugar-agar. Boil and add the gelatine mass. Let cool. Pass
through a sieve and mix to emulsify using a Thermomix®.
5. YOGHURT CRUNCHY
Ingredients
125 g butter
80 g sugar
30 g hazelnut powder
15 g lyophilised yoghurt
150 g flour
75 g ivory chocolate
Step
Whisk together all the ingredients, except chocolate. Spread the
pieces to a baking sheet. Cook to 155°C for 20 minutes. Right out
of the oven, mix with the white chocolate. Leave to dry and to
cool.
6. FINISHING
Ingredients
No ingredients.
Step
Decorate with the cherry jelly, the yoghurt crunchy and the cocoa
cake biscuit. Sprinkle some pistachios and pieces of cocoa nibs.
This recipe may also be made with St-Rémy® brandy.
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