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Coconut

Sudachi 100%

Strawberry

Ponthier - Coconut, sudachi and strawberry on a biscuit
Descriptive diagram
Ponthier - Coconut, sudachi and strawberry on a biscuit

Coconut, sudachi and strawberry on a biscuit

Frédéric Moreau
Executive Pastry Chef at The Peninsula Beijing
sWEET SHORTCRUST PASTRY
Butter
Icing sugar
Salt
Ground almonds
Eggs
Flour (1)
Flour (2)
Cornstarch
114g
85g
2g
28g
47g
57g
142g
23g
Cream the butter with the icing sugar and salt, add the ground almonds, eggs and flour (1). Mix gently, then add the rest of the flour (2) and the cornstarch. Roll out between two sheets of parchment paper until 2mm thick. Cook in the oven at 150°C for 20 to 25 minutes.
PRESSED BISCUIT
Sweet shortcrust pastry, cooked
White chocolate
Softened butter
400g
100g
50g
Using the flat beater attachment, whisk the cooked pastry then add the melted white chocolate and softened butter.
COCONUT & SUDACHI SORBET
PONTHIER coconut puree
PONTHIER sudachi puree
Sugar
Glucose
Milk powder (26% fat)
Malibu liqueur
Super neutrose
500g
450g
100g
50g
35g
45g
6g
Combine the sugar, glucose, milk powder and super neutrose. Add the Malibu liqueur and 200g of PONTHIER sudachi puree. Heat to 80°C, then leave to cool to 20°C. Pour in the rest of the sudachi puree and the PONTHIER coconut puree. Blend with a food processor, then leave in the refrigerator overnight. The following day, mix again and pour the mixture into an ice cream maker.
STRAWBERRY SORBET
PONTHIER strawberry puree
Water
Sugar
Glucose powder
Dextrose
Super neutrose
600g
60g
60g
50g
35g
4g
Combine the sugar, glucose, dextrose and super neutrose. Add the water and heat to 80°C. Cool to 20°C and pour in the PONTHIER strawberry puree. Blend with a food processor, then leave in the refrigerator overnight. The following day, mix again and pour the mixture into an ice cream maker.
STRAWBERRY SAUCE SPHERE
PONTHIER strawberry puree
White chocolate
Red colouring for chocolate
Cocoa butter
300g
100g
SQ
200g
Cover a spherical mould with a 1.5cm diameter with PONTHIER strawberry puree then place in the freezer until frozen. Melt the white chocolate, red colouring and cocoa butter together, set aside.
MERINGUE
Egg whites
Sugar
Icing sugar
Cream of tartar
Sea salt
200g
120g
120g
1g
1g
Heat the mix of egg whites, sugar, icing sugar, cream of tartar and sea salt to 40°C. Whisk until a firm mousse is obtained and stiff peaks form. Place the meringue into a piping bag and create swirls. Leave to rest overnight in a food dehydrator.
RASPBERRY SAUCE
PONTHIER raspberry puree
Sugar
Sodium alginate
Xanthan gum
240g
25g
2g
0,5g
Heat 120g of the PONTHIER raspberry puree, sugar, sodium alginate and xanthan gum to 50°C. Blend the mixture in a food processor, add the rest of the raspberry puree, blend again until a smooth sauce is obtained. Pour into a piping bag.
Assembly
Place the crumbled biscuit (20-25g) into a ring, press down softly then unmould immediately. Spray some cocoa butter melted to 35°C. When the coconut & sudachi sorbet is ready, fill the ring with it and place in the freezer. Unmould the sorbet with the help of a torch and spray the cocoa butter yellow. Unmould the mini-sphere of strawberry sauce then dip it into the white chocolate and cocoa butter mix. Place a small piece of gold leaf onto the sphere using a cocktail stick, leave to rest in the fridge. Place the pressed biscuit onto a plate, add the coconut & sudachi sorbet, top with a quenelle of strawberry sorbet. Position some meringues. Place the strawberry sauce sphere at the side of the arrangement and decorate with some drops of raspberry sauce.
Ponthier