Recipe by Luigi Tramontano: By the sea...
For the coconut mousse
- 200 g coconut purée
- 100 ml fresh milk
- 50 g grated coconut
- 85 g egg yolks
- 75 g sugar
- 350 ml fresh cream
- 15 g gelatin
Procedure
Heat the fresh milk to 80°C, add the grated coconut and leave to infuse for 12 hours. Strain the mixture and make a custard with the egg yolks, sugar and coconut purée, add the melted gelatin and finally fold in the semi-whipped cream.
Fill the silicone molds with the mixture, blast chill to -35°C, and then unmold.
For the Bronte pistachio sponge
- 105 g Bronte pistachio flour
- 60 g sugar
- 3 eggs
- 25 g flour
- 1/2 liter siphon
- 1 siphon refill
Procedure
Blend the ingredients together until you obtain a smooth cream. Pour the mixture into the siphon and charge with one capsule (dose for ½ l siphon). Leave to rest in the fridge for about 3 hours.
Take some plastic cups. Make three small cuts at the bottom edge following the design above.
Fill the cups halfway with the mixture and cook them in the microwave, upside down and placed on a sheet of parchment paper, for 40 seconds at 900w.
For the hazelnut crumble
- 100 g brown sugar
- 100 g butter (82%)
- 100 g hazelnuts
- 100 g flour
Procedure
Chop the hazelnuts very finely, in a separate bowl quickly mix the softened butter and brown sugar. Add the flour and chopped hazelnuts until you have a crumbly mixture. Form a ball and flatten it.
Grate it and spread it on a baking sheet lined with parchment paper and bake in a preheated oven at 170°C for about 8-12 minutes. Remove from the oven and let cool.
For the curaçao infusion
- 250 ml water
- 75 g sugar
- 100 g curaçao
- 8 g edible gelatin
Procedure
Bring the water and sugar to a boil, add the gelatin that has been previously soaked in water and allow to cool.
Add the curaçao and allow to cool. Finally, blend the mixture with a mixer to obtain an infusion similar to a sauce.
For the Italian meringue
- 50 ml water
- 200 g caster sugar
- 125 g egg whites
- 50 g caster sugar
Procedure
Bring the water and sugar to 121°C; when it reaches 117°C, start beating the egg whites and gradually add the caster sugar.
Finally, slowly add the sugar cooked at 121°C. Whisk until cool.
For the mango mousse
- 250 g fresh mango, puréed
- 100 g Italian meringue
- 10 g gelatin
- 250 g 35% cream
Procedure
Combine the purée with the Italian meringue, melt the gelatin with some of the cream, then add and finish with the rest of the semi-whipped cream.
Fill the silicone molds with the mixture, blast chill to -35°C, then unmold.
Dish composition
When serving, form a crescent shape with the hazelnut crumble on the side of the serving plate to simulate a shore. Place the coconut pebbles, previously sprinkled with white fat-soluble cocoa butter, on the crescent. Place the mango pebble in the center and garnish the plate with pieces of pistachio sponge and sprouts. Finally, pour the curaçao infusion over the dish.
The cover photograph is by Stefano Mileto
