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.
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
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.
https://www.guittard.com/in-the-kitchen/recipe-print/lime-in-the-coconut