West Indian Pearl

West Indian Pearl

Level:
Difficult
Makes:
Recipe for 8 desserts à l’assiette

Nutmeg Crumble

Used products: Nutmeg Crumble

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

Preparation: Nutmeg Crumble

Combine and bake in the oven at 160°C
 

Allow to cool and reserve.

Haïti Chocolate Pearl

Used products: Haïti Chocolate Pearl

  • 400 g
    water
  • 100 g
    35% cream

Preparation: Haïti Chocolate Pearl

Heat

Used products: Haïti Chocolate Pearl

  • 1 beans(s)
    Haiti vanilla

Preparation: Haïti Chocolate Pearl

Infuse in the liquid mixture

Used products: Haïti Chocolate Pearl

  • 1 g
    xanthan gum

Preparation: Haïti Chocolate Pearl

Add

Mix.

Used products: Haïti Chocolate Pearl

  • 200 g
    CHD-Q65HAI

Preparation: Haïti Chocolate Pearl

Gradually pour the mixture on

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

Haïti Chocolate Pearl Glaze

Used products: Haïti Chocolate Pearl Glaze

Preparation: Haïti Chocolate Pearl Glaze

Mix and boil

Used products: Haïti Chocolate Pearl Glaze

  • 100 g
    sweetened concentrated milk
  • 14 g
    gelatin leaves

Preparation: Haïti Chocolate Pearl Glaze

Add

Used products: Haïti Chocolate Pearl Glaze

  • 150 g
    CHD-Q65HAI

Preparation: Haïti Chocolate Pearl Glaze

Pour over

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

Muscovado Veil

Used products: Muscovado Veil

  • 300 g
    water
  • 150 g
    Muscavado sugar

Preparation: Muscovado Veil

Combine

Used products: Muscovado Veil

  • 15 g
    plant gelatin

Preparation: Muscovado Veil

Add

Bring to a boil.

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

Coconut Granita

Used products: Coconut Granita

  • 100 g
    water
  • 50 g
    sugar

Preparation: Coconut Granita

Boil

Used products: Coconut Granita

  • 0.5 g
    gelatin leaves
  • 400 g
    coconut puree

Preparation: Coconut Granita

Use the mixture to dissolve

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

Coconut Foam

Used products: Coconut Foam

  • 260 g
    water
  • 250 g
    milk

Preparation: Coconut Foam

Combine in a pan and heat

Used products: Coconut Foam

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

Preparation: Coconut Foam

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

Used products: Assembly

Preparation: Assembly

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