Cocolada: Coconut, Tropical Fruit, Rum

Making the recipe

Frozen puree without added sugar 4 Tropical fruits

Frozen puree sugar-added Coconut

Ingrédients

Coconut 100% Puree Les vergers Boiron – 60g
Coconut cream – 100g
Castor sugar – 30g
Glucose DE60 – 30g
Lime zest – 5g
Mascarpone – 100g
35% Cream – 250g
Gelatin – 6g
Vanilla – 4g
Malibu or white rum – 60g

Soak gelatin sheets in cold water.
bring to boil coconut water, glucose & sugar, remove from heat, add gelatin. Pour into a bowl, add coconut cream & mascarpone, whisk until dissolved.
Add cream, vanilla, lime and malibu, sieve into a container & set in fridge for 24hrs (prepare in advance).
Once set, either reheat to 30°C to fill sphere or preferably whip to
soft peak cream consistency ready for filling. Place in piping bag.
Ingrédients

Tropical fruit 100% Puree Les vergers Boiron – 60g
Pineapple 10mm diced – 180g
Jasmine tea – 3g
Castor sugar – 20g
Pectin NH – 1g
Lime zest – 1u
Lime juice – 1u

Make an infusion with water & jasmine tea bring boil, remove, cover with cling-film & cool naturally.
Peel / dice pineapple into 10mm cubes.
Place into a sautés’ pan, & gently heat to start releasing the natural sugars.
Mix sugar, puree, pectin, lime juice & zest.
Add infusion to pineapple, then sugar mix. Cook down by 1⁄2. Chill & reserve for filling / finishing.
Ingrédients

T55 Flour – 60g
Cocoa Powder – 10g
Panela – 75g
Ground Hazelnut Flour – 75g
Butter – 75g
Sea salt – 1g
Bicarbonate Soda – 1g

Pre-heat oven to 155°C, mix all ingredients together, set in fridge.
Grate onto a silicone mat and bake for 15-20 minutes.
Chill for next stage.