Recipe by Alberto Faccani: Tropical coconut with mango, passion fruit, and lime.
For the outer shell
- 1 kg ricotta cheese
- 250 g coconut purée
- 500 g dark chocolate
Procedure
Mix the ricotta cheese and coconut purée with a hand blender. Inflate some balloons and use the mixture to form spheres, then freeze them. Once solid, brush with the chocolate previously melted in a double boiler and wait for it to solidify. Then pierce the balloon, remove it gently, and the container will remain.
For the coconut mousse
- 800 g coconut puree
- 12 g gelatin
Procedure
Heat the coconut purée and add the gelatin, previously cut into pieces and rehydrated. Blend everything together and fill a siphon. Leave to rest in the fridge for at least 10 hours.
For the passion fruit sorbet
- 1 kg passion fruit purée
- 500 g water
- 190 g sugar
- 8 g gelatin sheets
Procedure
Mix all the ingredients (except the gelatin), place in a saucepan and heat to 82 degrees. Remove from the heat, add the gelatin, previously cut into pieces and rehydrated. Once you have obtained the base for the sorbet, place it in Pacojet jars. When frozen, freeze a couple of times
For the mango cream
- 240 g mango
- 160 g eggs
- 60 g sugar
- 80 g butter
- 8 g gelatin sheets
Procedure
Mix all the ingredients in a saucepan, except for the butter and gelatin. Bring to a boil. Once the mixture has cooled, whisk in the butter and the previously rehydrated gelatin. Fill small piping bags and store in the refrigerator.
For the coconut crumble
- 100 g grated coconut
- 100 g butter
- 100 g sugar
- 100 g cornstarch
Procedure
Mix all the ingredients together at room temperature. You will obtain a crumbly mixture ready to spread on a baking tray. Bake at 160°C for about 20 minutes, stirring every 4 minutes. When it appears dry and slightly caramelized, the crumble is ready. Once cooled, break it up in a blender using 1-second pulses.
For the caramelized pineapple
- 1 kg pineapple
- 400 g sugar
- 400 g water
- Vanilla
- Lime
Procedure
Cut a fresh pineapple into small cubes, removing the core. Place all the ingredients in a large frying pan and glaze the pineapple. When cooked, add the vanilla and lime.
Dish composition
Place a dollop of cream at the base of the plate and continue with the crumble. Place the coconut half-sphere on top and place a few pieces of caramelized pineapple inside. Continue with the sorbet and the foam. Garnish with a few thin slices of raw coconut cut with a mandolin and finely chopped lime zest.
