40 g cocoa butter 345 g white couverture chocolate 140 g grated coconut 90 g sugar 35 g water
Jasmine tea mango compote
900 g diced mango 72 g water for dissolving the gelatine 12 g gelatine (200 bloom) 30 g cornstarch 135 g sugar 8 g jasmin tea 300 g tangerine juice 525 g mango puree 90 g lime juice 8 drops extrait jasmin
Light coconut rice cream
300 g rice 70 g Malibu® 156 g water for dissolving the gelatine 26 g gelatine powder (200 Bloom) 600 g custard 150 g sugar 7 g salt 500 g coconut milk 500 g milk 500 g Excellence whipping cream 35% fat
Jasmine icing
700 g Excellence whipping cream 35% fat 250 g unsweetened condensed milk 300 g fine sugar 40 g starch 16 g fish gelatine powder 96 g water 150 g white couverture chocolate 20 drops extrait de jasmin
Decoration
400 g water 2 g jasmin tea 35 g vegetable gelatine powder
Sublime decoration
300 g Sublime, Cream with Mascarpone 25 g sugar coconut shavings grated coconut
Heat the sugar and water to 117°C, then add in the toasted grated coconut and coat in a crystallised layer of sugar. Leave to cool. Mix the melted cocoa butter and white couverture chocolate together. Add the sugared coconut. Roll out to 2 mm thick and cut out 5 cm diameter circles.
2
Jasmine tea mango compote
Boil the juices. Add in the tea, then leave to steep for 30 minutes. Strain through a fine sieve into a saucepan, add the mango purée, sugar, and cornstarch slurry, stirring constantly. Off the heat, add the gelatine then the mango pieces with the jasmine extract. Pour into 45 Silikomart® ref Globe 26 moulds and the rest into a 1 cm high, 15 cm-sided square frame.
3
Light coconut rice cream
Blanch the rice for 3 minutes in boiling water. Plunge into cold water to stop cooking, then continue cooking in the boiling milk and coconut milk until the rice is soft. Once off the heat, mix in (in the following order): the sugar, dissolved gelatine, Malibu® and crème anglaise. When the mixture is almost cold, stir in the whipped cream.
4
Jasmine icing
Boil the cream with condensed milk. Add the caster sugar, stir in the starch and thicken. Add the dissolved gelatine, pour over the couverture chocolate, and add the jasmine extract. Blend in a food processor and chill. Use at 23°C.
5
Assembly
Pipe the riz à impératrice into the moulds. Place the insert inside, then cover with rice and finish with the coconut crunch. Freeze, then unmould and glaze.
6
Decoration
Boil the water and brew the jasmine tea. Strain and bring back to the boil with the gelatine powder. Cut the frame of mango jelly into 1 cm cubes and dip into the gelatine powder.
7
Sublime decoration
Whip the Sublime Cream with Mascarpone along with the sugar and make a ball on the cakes. Place a cube of jasmine tea mango compote on top with the coconut shavings. Sprinkle the base with grated coconut.
Recipes
