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Ponthier - Tropical fruit Savarin
Descriptive diagram
Ponthier - Tropical fruit Savarin

Tropical fruit Savarin

Stéphane Augé
Best Ice Cream Maker France 2007
50% COCONUT ICE-CREAM
PONTHIER coconut purée
Water
Cream (35% fat)
Invert sugar
Sugar
Dextrose
Stabilising agent for sorbet
1500g
575g
270g
105g
50g
165g
10g
Warm the water, the cream and the invert sugar to 45°C, add all the dry ingredients after mixing together, mix all to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER coconut purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.
FULL FRUIT PINEAPPLE SORBET 75%
PONTHIER pineapple purée
Water
Sugar
Dextrose
Glucose powder
Stabilising agent for sorbet
2000g
320g
210g
160g
50g
10g
Warm the water to 45°C, add all the dry ingredients mixed together, mix to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER pineapple purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.
MANGO COULIS
PONTHIER mango purée
Water
Sugar
Dextrose
Invert sugar
Stabilising agent for sorbet
500g
120g
120g
50g
35g
4g
Warm the water and the invert sugar to 45°C, add all the dry ingredients, pasteurise at 85°C, mix. Cool to +4°C, add the defrosted PONTHIER mango purée Leave to rest for 24 hours at +4°C. Pour and freeze rapidly at -20°C.
COCONUT AND LIME DACQUOISE
Egg whites

Sugar
Flour
Icing sugar
Ground almonds
Grated coconut
Lime zest
225g
160g
90g
20g
85g
40g
1 piece
Beat the egg whites until stiff and gradually add the sugar. Gently add the mixture of the other ingredients. Decorate with a piping bag, bake at 180°C for around 30 minutes.
CARAMEL AND PASSION FRUIT ICING
PONTHIER passion fruit purée
Sugar
Glucose syrup
Gelatine powder
Water
1000g
375g
75g
20g
100g
Cook the sugar and glucose syrup to get a light brown caramel. Cool by adding the PONTHIER passion fruit purée Cook at 103°C then stop the cooking process by adding the gelatine previously rehydrated with water. Leave to cool under cling film, use at 25 °C.
LIME AND COCONUT FRENCH MERINGUE
Egg whites
Sugar
Lime zest
Grated coconut
250g
500g
1 piece
SQ
Whisk the egg whites and the sugar using a whisk until the sugar has completely dissolved. Poach small squares and small sticks in a pan. Decorate with lime zest and grated coconut. Dry in the oven at 80°C for 1 hour, store in a dry place.
CRISP ALMOND SHORTBREAD
Butter
Icing sugar
Sugar
Salt
Whole eggs
Ground almonds
Corn flour
Flour
300g
75g
75g
6g
60g
180g
105g
225g
Mix the ingredients in the order shown. Roll to a thickness of 2mm between two acetate sheets and leave to cool. Cut out the bases and bake for 14 minutes at 140°C.
Assembly
Mould the pineapple sorbet in the inserts with a ring of mango coulis and freeze quickly at -20°C to the centre. Then mould the coconut ice-cream, insert the pineapple sorbet and seal with a ring of coconut and lime dacquoise. Freeze quickly at -20°C to the centre before removing the mould. Coat with caramel and passion fruit icing. Lay on a ring of crisp almond shortbread. Add the small squares of French meringue to the lime and coconut around the edge and decorate with fresh tropical fruit.
Ponthier