Recipes
Sift together the icing sugar, ground almonds, grated coconut and flour. Begin whisking the egg whites in the mixer bowl until foaming, then whisk on a low speed until they form peaks. Gradually add the caster sugar then beat to stiffen the egg whites until smooth and shiny. Sprinkle in the sifted ingredients and gently work the mixture until an even dough is obtained. Finish with the lemon peel. Spread on a baking tray lined with parchment to a thickness of 3 mm. Bake in a ventilated oven between 180°C (356°F) and 200°C (392°F) for around 20 min.
Dip the gelatine in the ice. Bring the sugar, lime juice and water to the boil. Add the gelatine off the heat. Leave to chill.
Melt the white chocolate in a bain marie with the cocoa butter and then carefully add the feuillantine. Immediately spread thinly over the coconut cake.
Dip the gelatine in the ice. Whip the cream to soft peaks and then chill. Heat the fruit pulp, and when the mixture is hot, add the gelatine. Gently fold the cream into the mixture and pipe immediately.
Whisk the egg whites in the mixer with the cream of tartar. Stiffen the egg whites with the sugar. Add the pre-whisked egg yolks. Finish with the starch and sifted flour. Pipe using a one-centimetre nozzle; pipe a surface of 200 x 200 mm, one centimetre thick, on a silicone baking mat. Dust twice with icing sugar before baking. Bake in a ventilated oven at 180°C (356°F).
In the tempered white chocolate, cut triangles with a base of 1 cm and a length of 8 cm and place them in moulds. Soak the sheets of gelatine in the water. Make a syrup with the water and caster sugar and cook at 110°C (230°F). Deglaze with the hot cream and add the glucose syrup. Bring to the boil again and add the gelatine. Pour over the melted white chocolate and add the neutral topping. Blend until smooth with a hand blender. Strain and freeze.
To assemble the dessert, take a 200 mm ring and another of 180 mm for the sponge biscuit. Use the 200 mm ring to cut a disc out of the dacquoise. Cover with film and refrigerate. Use the 160 mm ring to cut a disc in the sponge biscuit, before covering it with 6 mm of lemon jelly. Leave to chill until the jelly sets. Once set, remove from mould. Cover the 200 mm circle with film; pipe the coconut-guava mousse to half the height of the circle. Place the biscuit/jelly combination on top, taking care to centre it. Cover with coconut-guava mousse, to 1 cm below the top of the circle. Smooth the surface of the mousse using a curved spatula. Now place the coconut cake on top of the mousse. Press gently on the cake to remove air bubbles. Freeze. Turn out the dessert and place on a rack with a gastronorm container underneath. Cover the whole dessert with the white icing. Finish the presentation with white chocolate decorations of your choice. The dessert can also be decorated with fruit, such as guava, or pulled sugar.
