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1
Coconut Shortcrust Pastry
Mix together the creamed butter, fine salt, confectioner’s sugar, coconut, and eggs. Finish by stirring in the flour. Be careful not to overwork the mixture. Refrigerate for 2 hours before rolling out the dough. Roll out the dough to a depth of 5mm. Bake at 300°F (150°C) until golden brown.
Butter | 150g |
Confectioner's sugar | 110g |
Eggs | 100g |
All-purpose flour | 300g |
Pinch of salt | 3g |
Coconut | 80g |
1
Coconut Shortcrust Pastry
Mix together the creamed butter, fine salt, confectioner’s sugar, coconut, and eggs. Finish by stirring in the flour. Be careful not to overwork the mixture. Refrigerate for 2 hours before rolling out the dough. Roll out the dough to a depth of 5mm. Bake at 300°F (150°C) until golden brown.
Butter | 150g |
Confectioner's sugar | 110g |
Eggs | 100g |
All-purpose flour | 300g |
Pinch of salt | 3g |
Coconut | 80g |
2
Coconut Sorbet
Heat the water. At 85°F (30°C), add the sugar, glucose powder and inverted sugar. At 115°F (45°C), add the stabilizers mixed with some of the first portion of sugar. Once the mixture reaches 185°F (85°C), pasteurize it for 2 minutes then quickly cool it to 40°F (4°C). Add the syrup and fruit puree and blend with an immersion blender. Leave to mature for 12 hours. Blend and churn at between 14°F and 20°F (-6°C and -10°C). Store in the freezer at 0°F (-18°C).
Mineral water | 420g |
Caster sugar | 84g |
Glucose powder | 105g |
Inverted sugar | 21g |
Carob gum | 2g |
Guar gum | 2g |
CARAMANFRUIT coconut puree | 526g |
2
Coconut Sorbet
Heat the water. At 85°F (30°C), add the sugar, glucose powder and inverted sugar. At 115°F (45°C), add the stabilizers mixed with some of the first portion of sugar. Once the mixture reaches 185°F (85°C), pasteurize it for 2 minutes then quickly cool it to 40°F (4°C). Add the syrup and fruit puree and blend with an immersion blender. Leave to mature for 12 hours. Blend and churn at between 14°F and 20°F (-6°C and -10°C). Store in the freezer at 0°F (-18°C).
Mineral water | 420g |
Caster sugar | 84g |
Glucose powder | 105g |
Inverted sugar | 21g |
Carob gum | 2g |
Guar gum | 2g |
CARAMANFRUIT coconut puree | 526g |
3
Passion Fruit Sorbet Insert
Mix together the sugar, glucose powder, dextrose, and gums. Sift the mixture into the water, then heat to 185°F (85°C). Cool to 40°F (4°C), then add the passion fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 150g |
Glucose powder DE33 | 60g |
Inulin | 15g |
Carob gum | 3g |
Guar gum | 3g |
Water | 279g |
Inverted sugar | 40g |
CARAMANFRUIT passion fruit puree | 450g |
3
Passion Fruit Sorbet Insert
Mix together the sugar, glucose powder, dextrose, and gums. Sift the mixture into the water, then heat to 185°F (85°C). Cool to 40°F (4°C), then add the passion fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 150g |
Glucose powder DE33 | 60g |
Inulin | 15g |
Carob gum | 3g |
Guar gum | 3g |
Water | 279g |
Inverted sugar | 40g |
CARAMANFRUIT passion fruit puree | 450g |
4
Mango Glaze
Mix all the ingredients together while they are still cold. Heat them to 210°F (100°C), mixing all the while, before stirring them into the neutral glaze. Blend. Leave to stand overnight at 40°F (4°C).
CARAMANFRUIT mango puree | 100g |
Dextrose | 150g |
Glucose DE60 | 100g |
Neutral glaze | 650g |
4
Mango Glaze
Mix all the ingredients together while they are still cold. Heat them to 210°F (100°C), mixing all the while, before stirring them into the neutral glaze. Blend. Leave to stand overnight at 40°F (4°C).
CARAMANFRUIT mango puree | 100g |
Dextrose | 150g |
Glucose DE60 | 100g |
Neutral glaze | 650g |
5
Coconut Chantilly Cream
Soak the gelatin in cold water. Heat 150g of coconut puree to 140°F (60°C) along with the sugar, until the sugar dissolves. Add the bloomed gelatin to the hot puree and stir until it is completely dissolved. Pour this mixture onto the remaining coconut puree and cream. Blend using an immersion blender. Leave to set for 12 hours at 40oF (4oC). The next day, whip the mixture as you would a chantilly cream until the texture is soft and airy.
CARAMANFRUIT coconut puree | 500g |
Whipping cream | 250g |
Caster sugar | 60g |
Gelatin (200 bloom) | 5g |
Water for the gelatin | 25g |
Madagascan vanilla bean | 1/2 |
5
Coconut Chantilly Cream
Soak the gelatin in cold water. Heat 150g of coconut puree to 140°F (60°C) along with the sugar, until the sugar dissolves. Add the bloomed gelatin to the hot puree and stir until it is completely dissolved. Pour this mixture onto the remaining coconut puree and cream. Blend using an immersion blender. Leave to set for 12 hours at 40oF (4oC). The next day, whip the mixture as you would a chantilly cream until the texture is soft and airy.
CARAMANFRUIT coconut puree | 500g |
Whipping cream | 250g |
Caster sugar | 60g |
Gelatin (200 bloom) | 5g |
Water for the gelatin | 25g |
Madagascan vanilla bean | 1/2 |
Assembly and finishing
Prepare the sorbets. Line the molds with the coconut sorbet, leaving a space in the center. Place the molds in the freezer. Put the passion fruit sorbet in the center of the ice cream bar, then add the remaining coconut sorbet to smooth the bar’s surface. Leave to set in the freezer. Prepare the glaze: Heat the glaze to 70°F (20°C), pour it over the frozen ice cream bars and place them in the freezer to set. Place the ice cream bars on the shaped pieces of sponge. Decorate with pieces of fresh coconut and lime zest.
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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.
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