Recipe Tropical Fidjian Bar

To prepare this dish

Ingredient list

Pistachio Joconde biscuit sponge

85 g icing sugar
120 g almond powder
30 g flour
35 g pistachio paste
150 g eggs
25 g Elle & Vire all Purpose butter 82% fat
105 g egg whites
65 g sugar

Coconut crisp

65 g cocoa butter
320 g white couverture chocolate
140 g grated coconut
90 g sugar
35 g water

Creamy passion fruit

350 g passion fruit puree
440 g eggs
320 g Elle & Vire all Purpose butter 82% fat
185 g sugar
15 g gelatine powder (200 Bloom)
350 g Excellence whipping cream 35% fat

Banana jelly

850 g diced banana
60 g lime juice
330 g mango puree
140 g passion fruit puree
1 vanilla pods
5 g mint sprigs
90 g sugar
20 g cornstarch
15 g gelatine powder (200 Bloom)

Mango glaze

230 g orange juice
125 g mango puree
20 g lime juice
30 g cornstarch
145 g sugar
20 g gelatine powder (200 Bloom)
300 g neutral glaze

Assembly and presentation

Grated coconut and coconut shavings
passion fruit seeds

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Pistachio Joconde biscuit sponge

   Whisk together the eggs, icing sugar, flour, ground almonds and pistachio paste. Add the hot butter then the egg whites that have been whisked and stiffened with sugar. Spread onto a 1010 (14 x 21 cm) Flexipan® silicon mat and bake in a fan-assisted oven at 220°C for 8 mn. 

2. 2

   Coconut crisp

   Heat the sugar and water to 117°C then add the toasted grated coconut and stir until evenly coated and the sugar has re-crystallized. Leave to cool. Melt the cocoa butter and white chocolate couverture and combine. Add the sugared coconut. Spread out and cut into 3.5 x 11.5 cm rectangles. 

3. 3

   Creamy passion fruit

   Beat the eggs with the sugar until light and fluffy then pour the hot puree on top. Bring to the boil then add the gelatine. Add the butter, which should be at room temperature, when the mixture reaches 40°C. Blend and then fold in the whipped cream. Use immediately. 

    

4. 4

   Banana jelly

   Bring the purees and the split vanilla bean to the boil. Add the mint and infuse for 30 minutes. Strain into a saucepan and add the sugar and the cornflour, which has been thinned with water, stirring constantly. Remove from the heat, add the gelatine then the diced banana and lime juice.

    

    

5. 5

   Mango glaze

   Heat the juices and the puree; add the cornstach, which has been thinned with water. Bring to the boil. Add the gelatine then pour onto the glaze. Blend. 

    

6. 6

   Assembly and presentation

   Pour the banana jelly onto the pistachio Joconde biscuit sponge and chill in a blast freezer. Cut 1.5 x 10 cm strips; pour the creamy passion fruit on top, position the insert and smooth then add the coconut crisp. Chill in a blast freezer. Glaze. Decorate. 

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