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1
Coconut Dacquoise
In the mixer, whisk the egg whites with the sugar.
Gently mix the sifted dry ingredients together using the spatula.
Spread onto a 40 x 60cm baking pan and bake in a fan-assisted oven at 320°F (160°C) for 15 minutes.
Set aside for assembly.
Egg whites | 75g |
Sugar | 25g |
Almond flour | 13g |
Ground coconut | 50g |
Confectioner's sugar | 65g |
1
Coconut Dacquoise
In the mixer, whisk the egg whites with the sugar.
Gently mix the sifted dry ingredients together using the spatula.
Spread onto a 40 x 60cm baking pan and bake in a fan-assisted oven at 320°F (160°C) for 15 minutes.
Set aside for assembly.
Egg whites | 75g |
Sugar | 25g |
Almond flour | 13g |
Ground coconut | 50g |
Confectioner's sugar | 65g |
2
Banana & Passion Fruit Confit
In a saucepan, heat the fruit purees to 85°F (30°C), add the dry ingredients mixed together and bring to a boil.
Pour onto the sponge in the round molds, place in the freezer and set aside for assembly.
CARAMAN passion fruit puree | 150g |
CARAMAN banana puree | 120g |
Sugar | 80g |
Pectin NH | 6g |
Bloomed gelatin 200 bloom | 14g |
Glucose powder | 40g |
2
Banana & Passion Fruit Confit
In a saucepan, heat the fruit purees to 85°F (30°C), add the dry ingredients mixed together and bring to a boil.
Pour onto the sponge in the round molds, place in the freezer and set aside for assembly.
CARAMAN passion fruit puree | 150g |
CARAMAN banana puree | 120g |
Sugar | 80g |
Pectin NH | 6g |
Bloomed gelatin 200 bloom | 14g |
Glucose powder | 40g |
3
Coconut Chantilly cream
In a saucepan, heat the whipping cream, glucose, invert sugar and coconut puree, then add the melted bloomed gelatin and the second portion of whipping cream. Mix using an immersion blender.
Refrigerate for 24 hours.
The next day, whip the mixture with a whisk, like you would a chantilly cream.
Use immediately.
CARAMAN coconut puree | 200g |
Whipping cream (1) | 200g |
Glucose syrup | 20g |
Invert sugar | 20g |
Whipping cream (2) | 400g |
Bloomed gelatin 200 bloom | 49g |
3
Coconut Chantilly cream
In a saucepan, heat the whipping cream, glucose, invert sugar and coconut puree, then add the melted bloomed gelatin and the second portion of whipping cream. Mix using an immersion blender.
Refrigerate for 24 hours.
The next day, whip the mixture with a whisk, like you would a chantilly cream.
Use immediately.
CARAMAN coconut puree | 200g |
Whipping cream (1) | 200g |
Glucose syrup | 20g |
Invert sugar | 20g |
Whipping cream (2) | 400g |
Bloomed gelatin 200 bloom | 49g |
4
Mango & Passion Fruit Glaze
In a saucepan, heat the purees, glucose and water to 115°F (45°C). Add the sugar, pectin and sorbet stabilizer mixture. Bring to a boil. Cover with plastic wrap and set aside at 40°F (4°C) for at least 4 hours.
CARAMAN passion fruit puree | 240g |
CARAMAN mango puree | 330g |
Water | 80g |
Glucose | 130g |
Pectin NH | 9g |
Sorbet stabilizer | 5g |
Sugar | 100g |
Vanilla bean | 1 bean |
4
Mango & Passion Fruit Glaze
In a saucepan, heat the purees, glucose and water to 115°F (45°C). Add the sugar, pectin and sorbet stabilizer mixture. Bring to a boil. Cover with plastic wrap and set aside at 40°F (4°C) for at least 4 hours.
CARAMAN passion fruit puree | 240g |
CARAMAN mango puree | 330g |
Water | 80g |
Glucose | 130g |
Pectin NH | 9g |
Sorbet stabilizer | 5g |
Sugar | 100g |
Vanilla bean | 1 bean |
Assembly and finishing
Line one 18cm round mold with acetate. Apply a layer of chantilly cream, making sure to cover the base and edges of the mold. Place the frozen insert in the center of the ring and cover with chantilly, leaving a space for the dacquoise. Smooth and freeze.
Prepare the glaze: Heat your glaze to 85/95°F (30/35°C). Using an immersion blender, mix the glaze without letting any air bubbles form. Place the dessert on a wire rack, pour the glaze over the entire surface of the dessert and remove any excess. Finish by adding a few coconut shavings and fresh passion fruit seeds.
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Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
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