The Creations

Plated desserts

Banana

Flavicarpa Passion Fruit

Mango

Exotic plated dessert

Antonio Bachour

Pastry chef

For 12-15 portions

Lychee Mousse

Italian meringue

Egg whites
Sugar
Water

50 g
75 g
20 g

Cook the sugar and water at 121°C .Pour over the egg whites (which have been whipped up until they have the texture of a mousse) and allow a meringue to form.

Mousse

Italian meringue
PONTHIER lychee purée
Corn starch
Silver gelatin
Heavy cream whipped to soft peak

65 g
125 g
6 g
4,5 g
105 g

Combine then boil the PONTHIER lychee purée and corn starch. Add the rehydrated gelatin. Use this warm mixture at 35°C and fold in the italian meringue. Fold the whipped cream.

Mango Gel

PONTHIER mango purée
Agar agar
Sugar

500 g
5 g
60 g

Whisk everything and bring to a boil. Let’s set in the fridge and puree with the hand blender.

Tropical Fruits Cremeux

PONTHIER passion fruit purée
PONTHIER mango purée
PONTHIER banana purée
PONTHIER coconut purée
Heavy cream
Sugar
Egg yolks
Silver gelatin sheet

63 g
32 g
12 g
7 g
50 g
32 g
50 g
3,5 g

Soak gelatin in ice water until softened, squeeze out excess water and set aside. Bring the purées and cream to boil. Mix the sugar and egg yolks. Temper the yolks mixture. Make a crème anglaise and cook (82-85°C), add the gelatin, strain, cover and refrigerate.

Coconut Cream

Granulated sugar
Agar agar
PONTHIER coconut purée

30 g
2 g
200 g

In a small bowl, mix the sugar and agar agar together. In a small pot, heat the PONTHIER coconut purée and gradually add the sugar mixture. Bring to a boil for 1 minute. Reserve in the refrigerator until firm, process in the blender until smooth and shiny consistency. Pour into a plastic bottle and store it in the refrigerator until ready to use.

Pistachio Microwave Sponge

Pistachio paste
Egg whites
Egg yolks
Sugar
Flour

160 g
250 g
160 g
160 g
40 g

Blend all the ingredients in the blender until a paste texture is obtained. Strain it , then pour into the cream whipper with 2 charger. Shake very well and refrigerate for 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

Coconut meringue

Egg whites
Granulated sugar
Icing sugar
Coconut flakes

80 g
80 g
80 g
60 g

Preheat the oven to 100°C. Assemble egg whites to form soft peaks. Add the sugar and work to make it firmer. Fold with the icing sugar and spread with a spatula on baking mat (a thin layer). Sprinkle with grated coconut and bake for 2 hours or until dry. Break into sheets of different sizes.

Assembly

Fresh mango

as much as needed

Beat the mousse until smooth. Put in a pastry bag with a round mouthpiece. Put three peaks of mousse on the plate. Put dots of coconut cream, tropical fruit cremeux and mango gel. With a parisian sppon make a hole in the mousse and put mango gel. Put three pieces of fluffy pistachio sponge and garnish with fresh mango and coconut meringue.