Recipes

Recipe Exotic fruit compote with chocolate coriander cream

Name: Exotic fruit compote with chocolate coriander cream
Yield: 12 mot.personnes
Ingredients: 1 pineapple; 2 mangos; 1 papaya; 200 ml passion fruit pulp; 150 g brown sugar; 2 vanilla pods; 75 g whipping cream; 8 g coriander seed; 110 g cooking chocolate (couverture-58% cocoa); 45 g Elle & Vire gourmet butter 82% fat; 50 g glucose; 50 g sugar; 50 g Elle & Vire gourmet butter 82% fat; 50 g cocoa nibs; 8 g water; 50 g passion fruit coulis

For
12 persons

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To prepare this dish

Ingredient list: Exotic fruit compote
1 pineapple
2 mangos
1 papaya
200 ml passion fruit pulp
150 g brown sugar
2 vanilla pods; Chocolate coriander cream
75 g whipping cream
8 g coriander seed
110 g cooking chocolate (couverture-58% cocoa)
45 g Elle & Vire gourmet butter 82% fat; Cocoa bean tuile
50 g glucose
50 g sugar
50 g Elle & Vire gourmet butter 82% fat
50 g cocoa nibs
8 g water; Assembly and decoration
50 g passion fruit coulis

Elle & Vire products used: Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1
Exotic fruit compote

Chop the fruit into large pieces. Cook all the ingredients over low heat for 112 to 2 hr. Cool before use.
2
Chocolate coriander cream

Roast and crush the coriander seeds. Infuse coriander seeds in cream for 1 hr. Bring the Chocolate Crème Brûlée to the boil and pour over cooking chocolate. Strain coriander cream and add to the ganache. Then, add butter when mixture reaches temperature of roughly 45°C. Set aside.
3
Cocoa bean tuile

Melt the glucose, sugar, and butter together. Add water and cocoa beans. Pour onto a non-stick baking pan liner and bake at 180°C until a light caramel colour. Shape into desired form. Set aside.
4
Assembly and decoration

Spread the exotic fruit compote (at room temperature) on plate. Apply the chocolate coriander cream in a piping bag. Add the cocoa bean tuile and chocolate decoration. Garnish with a touch of passion fruit coulis.