Tropical!
by Dira ambassador Anton Emonds
An elegant tropical dessert combining a crisp vanilla sablé, delicate coconut sponge, fruity passion fruit and mango gel,
smooth passion fruit crémeux, and light coconut mousse. Finished with white chocolate, coconut flakes, and a touch of mango coulis.
Vanilla sablé
ingredients
| Weight | Ingredient |
| 250gr | butter |
| 150gr | sugar |
| 50gr | almond powder |
| 100gr | eggs |
| 500gr | flour |
| 5gr | salt |
preparation method
Mix butter, almond powder, and sugar until smooth. Gradually add eggs.
Sift flour and salt, then mix into the butter mixture.
Refrigerate for 30 minutes, then roll out to 2.5 mm thickness and cut into strips.
Bake on a silicone mat at 160°C for 12 minutes. Cool on the tray.
Coconut sponge
ingredients
| Weight | Ingredient |
| 350gr | egg whites |
| 105gr | sugar |
| 160gr | coconut flakes |
| 190gr | almond powder |
| 140gr | icing sugar |
| 70gr | flour |
preparation method
Whisk the egg whites while gradually adding the sugar until stiff peaks form.
Bring together the coconut flakes, almond powder, icing sugar, and flour, then fold into the egg whites.
Spread onto a baking tray lined with baking paper to 1 cm thickness. Bake at 170°C for 15 minutes. Cool completely.
passion fruit & mango gel
ingredients
| Weight | Ingredient |
| 125gr | Dira passion fruit puree |
| 125gr | Dira mango puree |
| 40gr | glucose |
| 75gr | sugar |
| 8gr | pectin NH |
| 12gr | lemon juice |
preparation method
Heat the passion fruit puree, mango puree, and glucose to 60°C.
Mix the sugar with the pectin NH, then add to the puree and bring to a boil.
Add lemon juice.
Pour into long silicone molds and freeze.
passion fruit crémeux
ingredients
| Weight | Ingredient |
| 125gr | Dira passion fruit puree |
| 88gr | sugar |
| 102gr | eggs |
| 2.2gr | gelatin |
| 145gr | butter |
preparation method
Heat the passion fruit puree, sugar, and eggs to 85°C while stirring.
Add bloomed gelatin and cool to 40°C.
Gradually add softened butter and blend until smooth.
Pipe over the frozen passion fruit & mango gel and freeze.
Coconut mousse
ingredients
| Weight | Ingredient |
| 120gr | Dira coconut puree |
| 30gr | sugar |
| 1/2 | vanilla bean |
| 4gr | gelatin |
| 150gr | whipping cream |
preparation method
Heat the coconut puree, sugar, and vanilla seeds to 40°C and infuse for 20 minutes.
Add bloomed gelatin and mix until smooth. Cool to 30°C.
Whip the cream to soft peaks, then fold into the coconut mixture
Pipe over the passion fruit crémeux, top with a piece of coconut sponge, and freeze.
Finishing & decoration
ingredients
| Weight | Ingredient |
| as needed | coconut flakes |
| edible flower | |
| mango coulis | |
| vanilla cream | |
| tempered white chocolate |
preparation method
Remove the frozen pastries from the silicone molds and place each one on a vanilla sablé. Pipe a dot of vanilla cream on top. Pipe thin lines of tempered white chocolate onto baking paper, sprinkle with coconut flakes, and allow to set. Place the chocolate decoration on the vanilla cream. Finish with an edible flower and dots of mango coulis.
