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Mango

Passion fruit

Ponthier - Frozen exotic fruit crispy delight
Descriptive diagram
Ponthier - Frozen exotic fruit crispy delight

Frozen exotic fruit crispy delight

Pineapple compote
PONTHIER pineapple puree
Pectin NH
Sugar
Invert sugar
PONTHIER lemon puree
Crystallised ginger puree
Zest of lime
Vanilla pod
300g
8g
50g
20g
10g
20g
1
½
Heat up the PONTHIER pineapple puree to 45°C with the PONTHIER lemon puree and invert sugar. Thoroughly mix together the sugar and pectin and add them to the mixture, then stir in the crystallised ginger puree, lime zest and vanilla. Bring to the boil.
Coconut milk
PONTHIER coconut purée
Single cream
Egg white
250g
225g
50g
Mix all the ingredients and put the mix into a siphon with a gas cartridge.
Coconut crisp (part 1)
Flour
Almond powder
Sugar
Baking powder
Butter
Salt
Egg yolk
900g
420g
420g
24g
780g
24g
240g
Mix the ingredients and cook the mixture in the oven at 150°C, stirring from time to time. After it is cooked, and once the mixture has cooled down, break into little pieces.
Coconut crisp (part 2)
White chocolate
Hazelnut praline
Puffed rice
Cornflakes
Crystallised coconut
2440g
144g
360g
360g
3000g
Melt the white chocolate then mix the pieces from Part 1 with the ingredients from Part 2. Keep in a vacuum bag.
Tahiti vanilla parfait
Water
Sugar
Egg yolk
Tahiti vanilla pods
Gelatine
Whipped cream
180g
690g
510g
6
30g
2400g
Make a syrup reaching 121°C with the water and sugar, and pour it over the egg yolk. Allow to stiffen, then add the vanilla. Add the very hot gelatine. Mix with the whipped cream.
Exotic sorbet
PONTHIER mango purée
PONTHIER banana purée
PONTHIER passion fruit purée
Sugar
Water
Stabiliser
Glucose
400g
400g
200g
215g
440g
4g
120g
Heat the water to 45°C, add the 3 powders and bring to the boil. Pour over the 3 PONTHIER fruit purées. Mix and leave to rest, then process the sorbet.
crisp
Hazelnut praline
Hazelnut pastry
Milk chocolate and caramel
Cocoa butter
Cornflakes
900g
900g
450g
180g
900g
Mix all the ingredients.
Assembly
Mould the thin shells of white chocolate, coloured yellow. Put the pineapple compote into the bottom of a first shell and cover it with PONTHIER mango and passion fruit purée (70% mango / 30% passion fruit). Cover with coconut milk using the siphon and sprinkle with coconut crisp flakes. In a half-sphere Flexipan, pour the Tahiti vanilla parfait, insert the exotic fruit sorbet ball and place the crisp on top. Turn out and place on the dessert. Cover the small dome with exotic fruit caramel. Close using a second chocolate shell, previously broken through the top, in order to display the garnish inside.
Ponthier