Exotic plated dessert

Exotic plated dessert

Level:
Medium
Inspiration: The 2019 JCM theme ‘Thriving Nature’. This dessert is a modernized log covered in shards of chocolate to give volume and the log part is a literal representation of nature. Whatever we are doing to our planet, nature will always revive itself, and in theory the basil represents the planet and the ‘thriving’ element of the theme.

Coconut and chocolate ganache

Used products: Coconut and chocolate ganache

  • 14.1 oz
    coconut milk
  • 4.2 oz
    Mexico dark chocolate (66%)

Preparation: Coconut and chocolate ganache

Heat up the coconut milk and pour on the dark chocolate.
Emulsify with a hand blender and cool it down until a pipeable consistancy.

Exotic jelly

Used products: Exotic jelly

  • 3.5 oz
    passion fruit puree
  • 1.4 oz
    mango puree
  • 0.7 oz
    ginger juice
  • 1.1 oz
    sugar
  • 0.2 oz
    NH pectin
  • 0.4 oz
    lime juice

Preparation: Exotic jelly

Warm the puree and grated ginger at 60°C, add the pectin mixed with sugar.
Keep mixing until it’s boiling.
Add the lime juice.
Sieve it and add 5gr lime zest and 10gr of passion fruit seeds.
Pour on a square frame of 150mm.
Freeze it

Ginger ganache

Used products: Ginger ganache

  • 1.8 oz
    Mexico dark chocolate (66%)
  • 3.5 oz
    coconut milk
  • 1.4 oz
    glucose
  • 0.4 oz
    invert sugar
  • 0.2 oz
    ginger juice

Preparation: Ginger ganache

Warm the coconut milk with the ginger until it boils.
Pour in the chocolate with glucose and invert sugar and emulsify in 3 times.
After that, use a hand blender for a perfectly smooth ganache.
Pour on top of the crumble and place in the fridge until the ganache sets.

Gluten free crumble

Used products: Gluten free crumble

  • 3.5 oz
    gluten free flour
  • 1.8 oz
    coconut oil
  • 1.8 oz
    coconut sugar
  • 1.8 oz
    dry coconut
  • 0.1 oz
    sea salt

Preparation: Gluten free crumble

Melt the coconut oil.
Mix all together with a paddle.
Put on a silicon baking sheet and bake 10 min at 170°C.
Mix it every 5 min to break the biscuit in pieces.
Leave to cool down and add an extra 30gr of coconut oil to bring the biscuit back together.
Put in a square frame of 150mm.

Mango coulis

Used products: Mango coulis

  • 3.5 oz
    passion fruit puree
  • 3.5 oz
    mango puree
  • 0.5 oz
    sugar
  • 15.4 gr
    xanthan gum
  • 1 pod(s)
    vanilla
  • 0.1 oz
    lime zest

Preparation: Mango coulis

Mix sugar and xantham gum.
Mix all together with a hand blender and reserve it for plating

Assembly

Assemble the jelly on top of the crumble and ganache and cut in slices of 140x20mm
Put on a plate, pipe a nice tube of the coconut ganache.
Decorate with shards of chocolate covered with cocoa powder.
Pour the coulis on the sides of the plate.