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Home / Coconut - Milk Chocolate - Passion Fruit Verrine Pre-Dessert

Coconut - Milk Chocolate - Passion Fruit Verrine Pre-Dessert

Coconut - Milk Chocolate - Passion Fruit Verrine Pre-Dessert

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Coconut Pannacotta
  • Milk Chocolate Cremeaux
  • Coconut Sablée
  • Passion Fruit Pearl
  • Passion Fruit Gel
  • Assembly

Coconut Pannacotta

300g (10.6oz)
150g (5.3oz)
400g (14.1oz)
5g (0.2oz)
45g (1.6oz)

Method of Preparation

  1. Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved.
  2. Combine the cream mixture, puree, and . Thoroughly emulsify with an immersion blender.
  3. Transfer the mixture to prepared 'verrine' glasses and chill.

Milk Chocolate Cremeaux

250g (8.8oz)
200g (7.1oz)
30g (1.1oz)
5g (0.2oz)
80g (2.8oz)
15g (0.5oz)
300g (10.6oz)

Method of Preparation

  1. Combine the milk, cream, sucrose, and star anise. Bring to a boil; remove from heat, cover and infuse for 15 minutes.
  2. Remove the star anise and return to a boil. Remove from heat and whisk in the egg yolks. Whisk in the .
  3. Transfer to a container and add the milk chocolate, emulsify with immersion blender and transfer the mixture to prepared ‘verrine’ glasses and chill.

Coconut Sablée

75g (2.6oz)
50g (1.8oz)
80g (2.8oz)
25g (0.9oz)
55g (1.9oz)
5g (0.2oz)
180g (6.3oz)
3g (0.1oz)
5g (0.2oz)

Method of Preparation

  1. In a mixer bowl fitted with the paddle attachment, cream together the butter, coconut oil, sucrose and dry coconut.
  2. Slowly add egg yolks, followed by the , scraping down the bowl after each addition.
  3. Add the flour, salt and baking powder, mixing just until combined. Chill.
  4. Roll or sheet dough to desired thickness; form and bake as desired.

Passion Fruit Pearl

150g (5.3oz)
50g (1.8oz)
5g (0.2oz)
1.7g (0.6oz)
0.3g (0.1oz)
100g (3.5oz)

* can be replaced with

Method of Preparation

  1. Combine the passion fruit puree, sucrose and . Gently warm and reserve.
  2. Combine agar and locust bean gum, and then disperse into the water. Transfer to a small sauce pan.
  3. Bring this mixture just to a boil, reduce heat and simmer for 2-3 minutes.
  4. Remove from heat and incorporate into the warmed passion fruit base.
  5. Drop the mixture into cold vegetable oil (40°F/5°C), allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse, and then drain.

Passion Fruit Gel

100g (3.5oz)
3g (0.1oz)
100g (3.5oz)
100g (3.5oz)

Method of Preparation

  1. Combine water and agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
  2. Remove from heat and whisk in sucrose and passion fruit purée. Allow to cool and set.
  3. Process in blender until smooth.

Method of Preparation

  1. Place a small amount of the Milk Chocolate Cremeaux into desired verrine glasses. Allow to set completely in the refrigerator.
  2. Place a layer of Coconut Pannacotta on top of the Milk Chocolate Cremeaux in the verrine glasses. Allow to set completely in the refrigerator.
  3. Place a small amount of the Milk Chocolate Cremeaux on top of the Coconut Pannacotta layer. Allow to set completely in the refrigerator.
  4. When ready to serve, crumble some of the Coconut Sablee onto the Milk Chocolate Cremeaux layer in the verrine glasses.
  5. Place a chocolate disk on top of the Coconut Sablee crumble.
  6. Spoon some of the Passion Fruit Pearls onto the chocolate disk.
  7. Garnish with a second chocolate disk, a small amount of the crumble and gold leaf.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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