West Indian Pearl

Used Cacao Barry products
Plated Dessert

West Indian Pearl

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 3
Dosage
Recipe for 8 desserts à l’assiette
Used Cacao Barry products
Recipe components

Nutmeg Crumble

IngredientsPreparation
  • 100g
    demerara sugar
  • 80g
    butter
  • 150g
    pastry flour
  • 6g
    ground nutmeg
  • 2g
    salt

Combine and bake in the oven at 160°C
 

Allow to cool and reserve.

Haïti Chocolate Pearl

IngredientsPreparation
  • 400g
    water
  • 100g
    35% cream

Heat

  • 1bean(s)
    Haiti vanilla

Infuse in the liquid mixture

  • 1g
    xanthan gum

Add

Mix.

Gradually pour the mixture on

Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator.

Haïti Chocolate Pearl Glaze

IngredientsPreparation
  • 150g
    water
  • 10g
    Plein Arôme
  • 125g
    sugar
  • 175g
    glucose syrup DE 44

Mix and boil

  • 100g
    sweetened concentrated milk
  • 14g
    gelatin leaves

Add

Pour over

Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. 

Muscovado Veil

IngredientsPreparation
  • 300g
    water
  • 150g
    Muscavado sugar

Combine

  • 15g
    plant gelatin

Add

Bring to a boil.

Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge.

Coconut Granita

IngredientsPreparation
  • 100g
    water
  • 50g
    sugar

Boil

  • 0.5g
    gelatin leaves
  • 400g
    coconut puree

Use the mixture to dissolve

Dispense into circles measuring 3.5 cm ø. Reserve in the freezer.

Coconut Foam

IngredientsPreparation
  • 260g
    water
  • 250g
    milk

Combine in a pan and heat

  • 25g
    sugar
  • 30g
    coconut powder
  • 4g
    lecithin

Add

Bring to a boil and set aside in the refrigerator.
Incorporate some air into the mix with a Mouse Air Pump or a blender and use immediately.

Assembly

IngredientsPreparation

Immediately dip at 40°C in a melted mixture of

Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
Set aside until completely thawed.
Arrange the dessert on a plate by creating a circle with:

  • Diced pineapple all around
  • Candied ginger
  • 5 drops of Greek Yoghurt
  • Fresh dill sprouts 

In the center of the plate, place the Coconut Granita.
Cover by:

  • The Muscovado sugar veil
  • The Nutmeg Crumble
  • The coconut foam
  • The Haïti chocolate pearl