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Lime in the Coconut

The caramel notes of the 38% Soleil d'Or are enhanced with a 64% L'Harmonie--setting the tone for this dessert. Lime brightens the richness of coconut that plays well against this blend of chocolates. Toasted almond nougatine adds a welcome crunch. 

Difficulty:
Working Time: 45 minutes
This recipe contains: Coconut

Ingredients

Lime Gelée 

225g Lime Water (infused with zest / 6gr. of 3 limes) 

50 g Fresh Lime Juice 

75 g Sugar 

1.5 g Agar Agar 

5 g Gelatin  

20 g Water  

 

Coconut Cake 

68 g Desiccated Coconut (light roast) 

45 g Almond Flour (light roast) 

42 g All purpose flour   

100 g 10x  

 

68 g Egg whites

16 g 35% Cream 

1 Vanilla Bean, scraped

 

205 g Egg Whites

112 g Sugar 

 

25 g Desiccated Coconut  

 

Coconut Mousse 

225 g Coconut Cream

40 g Sweetened Condensed Milk

2 g Gelatin 

8 g Water  

20 g Fresh Lime Juice  

 

Almond Nougatine 

140 g Butter 

60 g Glucose  

175 g Sugar 

3 g NH Pectin 

200 g Granulated Almonds  

 

Milk Chocolate Cremeux

175 g  38% Cacao Soleil d'Or

62 g 64% Cacao L'Harmonie 

125 g Egg Yolks  

310 g Milk

310 g Cream 

62 g Sugar 

3 g Gelatin 

12 g Water 

 

Coconut Gelée 

250 g Coconut Puree 

20 g Water  

5 g Gelatin 

 

Additional Items 

Chocolate Plaquette 

Diced Mango 

Directions

Lime Gelée 

1. Zest limes into 225 g of water. Allow to stand for 30 minutes. Strain. 

2. Disperse agar agar in sugar. Heat lime water with sugar and rain in agar/sugar mixture.

3. Bring to a boil. Add lime juice and hydrated gelatin. 

4. Cast into a glass dish. Chill. 

 

Coconut Cake 

1. Place coconut, almond flour, AP flour and 10x in food processor and pulse to combine. 

2. Add egg whites, cream and vanilla. Stir until homogenous. 

3. Make a Swiss meringue with remaining egg whites and sugar. 

4. Fold into base mixture. 

5. Spread batter in a 1/2 sheet pan. 

6. Sprinkle in remaining coconut. 

7. Bake at 340 degrees F/170 degrees C about 16 minutes

 

Coconut Mousse 

1. Hydrate Gelatin

2. Heat gelatin with sweetened condensed milk to dissolve. 

3. Temper in coconut cream. Add lime juice. 

4. When mixture reaches 70 degrees F/21 degrees C, pour into an iSi siphon. 

5. Give one charge and shake well. Afer one minute, repeat with one charge then refrigerate. 

 

Almond Nougatine

1. Disperse pectin in sugar.

2. Melt butter with sugars. 

3. Add almonds. 

4. Bake on a silpat at 320 degrees F/160 degrees C. 

 

Milk Chocolate Cremeux

1. Bring milk, cream, sugar and egg yokes to 185 degrees F/85 degrees C. 

2. Strain over chocolates. 

3. Add hydrated gelatin. 

4. Immersion blend to emulsify. 

5. Deposit in glasses. Chill. 

 

Coconut Gelée 

1. Hydrate gelatin in water. 

2. Heat 25% of puree with gelatin. 

3. Temper in remaining puree. 

4. Top cremeux with gelée. Chill.