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Exotic Tropical Monoportion

Exotic Tropical Monoportion


Recipe Created By:
PreGel International Training Centers

  • Components Of Recipe
  • Pineapple Confit
  • Caramel Kalamansi Coulis
  • Coconut Nougatine
  • Lime Dacquoise
  • Exotic Cremeaux
  • Coconut Mousse
  • Final Assembly

Pineapple Confit

500g (17.6oz)
500g (17.6oz)
1000g (35.3oz)
2g (0.1oz)

Method of Preparation

  1. Bring sugar and water to a boil.
  2. Stir in pineapple.
  3. Cook until pineapple is transparent and tender.
  4. When cool, add lime zest.
  5. Place in desired insert mold.

Caramel Kalamansi Coulis

186g (6.6oz)
186g (6.6oz)
186g (6.6oz)
126g (4.4oz)
95g (3.4oz)
63g (2.2oz)
60g (2.1oz)

Method of Preparation

  1. Cook granulated sugar to a light caramel; add and cook to a light caramel.
  2. Combine purees, orange juice and water; heat until hot to the touch.
  3. Add heated liquids to warm caramel; whisk together until combined.
  4. Add ; whisk together until completely combined.
  5. Pour over Pineapple Confit in desired insert mold.

Coconut Nougatine

150g (5.3oz)
2.5g (0.9oz)
75g (2.6oz)
75g (2.6oz)
125g (4.4oz)

Method of Preparation

  1. In a sauce pot melt the butter and glucose, whisk in the sugar and pectin and cook, whisking continually, for two minutes.
  2. Stir in the coconut.
  3. Bake at 176°C/350°F until golden brown.

Lime Dacquoise

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)
125g (4.4oz)
65g (2.3oz)
4 each

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, combine sugar and water; stir to dissolve.
  2. Add and whip until stiff peaks are obtained.
  3. Combine the sifted almond flour, pastry flour and powdered sugar.
  4. Take a portion of the stiffly whipped meringue and fold in the dry ingredients and lime zest.
  5. Combine this mixture with the rest of the meringue.
  6. Spread into molds and bake at 163°C/325°F in a conventional oven until done.

Exotic Cremeaux

228g (8.0oz)
148g (5.2oz)
48g (1.7oz)
28g (1.0oz)
280g (9.9oz)
140g (4.9oz)
290g (10.2oz)
35g (1.2oz)

Method of Preparation

  1. Combine purees and burr mix; add heavy cream.
  2. Combine yolks and sugar; heat heavy cream mixture to simmer; temper heavy cream into yolk mixture; return to heat and cook to 85°C/180°F.; remove from heat.
  3. Whisk in .
  4. Strain and portion into desired mold.
  5. Freeze until ready to use.

Coconut Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
25g (0.9oz)

Method of Preparation

  1. In a 5 quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

Method of Preparation

  1. Fill mold with Coconut Mousse, just enough to cover the bottom, about ½ inch thick.
  2. Place a layer of Exotic Cremeaux in the mold; follow with a thin layer of Coconut Mousse.
  3. Place a layer of Caramel Kalamansi Coulis with Pineapple Confit in the mold; follow with a thin layer of Coconut Mousse.
  4. Place a layer of Lime Dacquoise in the mold; place in blast freezer until set.
  5. Remove monoportions from molds; store in freezer until ready to decorate.
  6. Garnish as desired.