Tropique

Floral Beauty Recipe: Surprise! A dessert under the dome. Fresh and indulgent recipes combined with fresh fruits, micro leaves and the Sphere Velvet White. The dome is add the element of surprise. 10 portions for this recipe.
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Namelaka Passionfruit

  • Passion fruit juice 110g
  • Glucose 10g
  • Inverted sugar 10g
  • white chocolate 200g
  • Heavy cream 35% fat 330g
  • Total 660g

Namelaka Passionfruit

- Bring to boil the cream with inverted sugar and glucose
- Pour gradually the hot mixture into the melted chocolate
- Until forming a perfect emulsion with hand blender
- Add gradually the liquid cold remaining cream mixing with hand blender and reserve to the cooler minimum 6 hours. Whip the mixture until consistency for piping

Yuzu Cremeux

  • Lemon puree 170g
  • Yuzu puree 60g
  • Suiker 230g
  • Whole eggs 230g
  • Egg yolks 115g
  • Butter 170g
  • Gelatin 5g
  • Water 25g
  • Total 1005g

Yuzu Cremeux

- Heat the puree and cook like an anglaise wht the eggs, egg yolks and sugar
- After cooking, add the gelatin and cool down to 40ᵒC
- Blend the butter using an hand blender to get a nice emulsion

Chibouste Mango Verbena

  • Water 3g
  • Gelatin 15g
  • Mango purée 250g
  • Passion fruit juice 50g
  • Sugar 30g
  • Cornstarch 30g
  • Egg whites 190g
  • Glucose 80g
  • Honey 60g
  • Total 708g

Chibouste Mango Verbena

- Rehydrate the gelatin with hte water
- Bring the milk, cream, egg yolks, sugar, corn, starch and vanilla to a boil
- Cook for about 2 minutes until the mixture loosens
- Take away from the heat and stir in the gelatin
- At the same time, warm the egg whites with the glucose syrup and the honey to 50°C
- Whip to stiff peaks
- Carefully stir the meringue in the hot vanilla cream

Merengue lime / yoghurt

  • Egg white 100g
  • Sugar 200g
  • Powdered sugar 100g
  • Potato starch 20g
  • Fresh lime zest 5g
  • Yogurt powder 15g
  • Total 440g

Merengue lime / yoghurt

- Dissolve egg white + sugar at 50°C in a bain marie 
- Whip up 
- Carefully mix with sufficient dry substances 
- Dressing and drying around 90°C

Passionfruit comfit

  • Orange juice 200g
  • Passion fruit puree 700g
  • Sugar 210g
  • Pectin NH 24g
  • Glucose 150g
  • Lemon puree 40g
  • Total 1324g

Passionfruit comfit

- Warm up the puree until 45ºC 
- Add the mixture pectin/sugar mixing well with a whisk.
- Bring to a boil. Add into the hot mixture the glucose and bring back to ebullition. 
- Incorporate right away the lemon puree 

Assembly, layout and finishing

Prepare the namelaka, yuzu cremeux and the chibouste
Pipe in silicon molds, freeze, unmold and finish with neutral gelly
Place the elements on plates
Prepare the fresh fruits and micro herbs
Assemble and cover up with the Dobla Sphere Velvet White

Enjoy this exciting recipe.

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