Asian Combo
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Dammika Herath
Lloyd Aleta
A coconut mousse sphere hiding a delicious fruit compote is dressed in pineapple glace and topped with passion fruit and chocolate crunch.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Coconut Mousse- 80ml Coconut Milk
- 200g Whipped Cream
- 20g Sugar
- 40g Cocoa Powder
- 200g White Chocolate, chopped
- 1 medium-sized Sri Lankan Pineapple
- 1tbsp. Lemon Juice
- 120g Sugar
- 1 sliced Vanilla Bean
- 240ml Pineapple Juice
- Pinch of Salt
- 50ml Pineapple Juice
- 30g Glucose
- 125g Cream
- 5g Corn Starch
- 35ml Milk
- 3g Gelatin
- 15ml Water, coloured green
- 80g Passion Fruit Puree
- 100g Dark Chocolate, melted
- 100g Sugar
- 80g Feuillentine
- 200g Grated Coconut
Methods and Directions
Coconut Mousse- Bring the coconut milk to boil.
- Cook to 83°C. Mix in the sugar.
- Strain over the white chocolate and cocoa.
- Mix in a blender at 35°C.
- Allow to cool and fold in the whipped cream.
- Peel the pineapple, slice and cut into mini cubes, removing the core.
- Set aside.
- Combine sugar, pineapple juice, lemon juice, salt and vanilla bean in a saucepan, bring to a boil and simmer for 5 minutes.
- Add pineapple, cover and cook for 5 minutes or until pineapple is tender.
- Using a perforated spoon, remove pineapple from syrup and reduce syrup by half.
- Allow to cool slightly and mix together with the pineapple.
- Heat cream, glucose, corn starch and pineapple juice with the milk and cook together until it comes to a boil.
- Add the gelatin and coloured water and let it cool down.
- Passion Fruit Chocolate CrunchHeat the sugar and the puree together and add the grated coconut.
- Rest in the oven at 150C. Once done, leave to cool.
- Add the melted chocolate and feuillentine together and make the crunchy base.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/04/2024
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