Long Beach

Chef Carl Marletti created 'Long Beach' inspired by the beaches and flavors of Mauritius. It is stunning! Although my version doesn't look as gorgeous but the flavors are still mind blowing. Especially coconut mousse.


RICE CRISPIES BASE
60g puffed rice
50g milk chocolate
100g praline
48g desiccated coconut

Melt the chocolate, add praline and all other ingredients. Mix well. Press it or roll it to the thickness of 1cm and leave it in the fridge. You will cut the shape of the base later.

COCONUT MOUSSE
135g coconut milk
55g milk
53g sugar
33g grated fresh coconut
7g gelatine
10g white rum
235g whipping cream

Coconut milk, milk, sugar bring slightly to boil. Add grated coconut and then gelatine. Cool it down to 25C and add rum. Fold whipped cream. Pour it into the molds and freeze for few hours.

MANGO - PASSION FRUIT CREMEUX
38g passion fruit flesh
38g passion fruit puree
75g mango puree
83g egg yolks
94g eggs
88g sugar
8g butter
5g gelatine
58g chopped mango

Heat purees, passion fruit flesh with half the sugar. With the rest of sugar mix the egg yolks and eggs together. Add it to the purees and boil for 10min, stirring occasionally. Take it of the heat, add gelatine, then butter and after it cools down add chopped mango.  Pour it over the coconut layer and put it back in the freezer.

RUM - LIME JELLY
69g lime puree ( I used just lime juice)
18g sugar
4g potato starch
1.5g gelatine
4g white rum
green colouring

Boil lime puree and sugar, then add potato starch (mix it with tiny bit of water), let it boil a little. Take it of the heat and add gelatine, after that a rum and green colouring ( I used kiwi ). Keep it in the fridge in the plastic squeeze bottle, it comes handy when you need it.

Take coconut mousse from the molds and put them on the crispies base. Decorate it with lime jelly. Enjoy!

Hazelnut Slice

It's hazelnut, it's caramel, it's chocolate, it's delicious!

SPONGE
250g brown sugar
3 eggs
5 egg whites
50g icing sugar
225g ground hazelnuts
100g flour
1/2 tsp baking powder
210g melted butter

Mix together brown sugar, icing sugar and 3 eggs. Add hazelnuts. Sift flour and baking powder and gently fold in to the mixture. Whip egg whites to the soft peaks and fold them as well carefully. At the end add melted but not warm butter. Bake for about 15min in 160C.

CARAMEL for filling
160g sugar
160g caramel
1 vanilla pod
125g butter

Heat cream with vanilla pod. Make caramel and add cream to it. Add butter at the end and put aside until cooled down.

ICING
350g milk chocolate
110g hazelnut oil
45g whole hazelnuts
45g whole almonds
90g sugar

Make praline using this recipe. Melt chocolate with oil and add praline.
Assembly is really easy. Sponge, caramel, sponge, caramel, sponge, caramel, icing :) Enjoy!

Tropical Domes

  This is a leftover creation :) I had dacquoise, fruit insert and a glaze from Tropical Entremet already. The only thing I changed was a mousse. I wanted to replace it with something more subtle, not to overpowering. And it turned out great.

Dacquoise, confit and a glaze recipe you will find here

MASCARPONE MOUSSE

3 egg yolks 

200g whole milk

100g caster sugar

7g gelatine

250g mascarpone

250g whipped cream

Bring milk to boil, whisk the egg yolks with sugar and pour it over, mix until thickens. Take if off the heat and add gelatine. After it cools down to 25C incorporate mascarpone first and then whipped cream. Fill the moulds. I had enough to make 12 domes.

It is absolutely gorgeous! 

Tropical Entremet

 Mango, passion fruit and banana - what a combination! When you add coconut to it... yes, tropical flavour lands in my top 5 flavors ever.  Surely mind picture of palm trees, white sand and crystal clear turquoise water has got something to do with it right? 

Coconut dacquoise, vanilla mousse and heavenly fruit insert make this desert super attractive.

 DACQUOISE  ( it is plenty to spread across 2 baking sheets)

233g egg whites

60g caster sugar

49g pastry flour

69g ground almonds

60g grated coconut

130g icing sugar

Whisk together egg whites and caster sugar to the stiff peaks. Combine all dry ingredients and combine gently with whisked whites, being extremely careful not to over mix it. Bake for about 8-10min in 200C or till slightly brown. 

MANGO - BANANA - PASSION FRUIT CONFIT

100g mango puree

40g banana puree

40g passion fruit puree

10g caster sugar

4g pectin

5g gelatine

Bloom gelatine. Heat all the purees and sugar to 50C and then add pectin. Boil slightly and take it off the heat. Add gelatine. Pour it in the mould(s) and put it in the freezer.

VANILLA MOUSSE

250g cream

250g whole milk

100 egg yolks

50g caster sugar

2 vanilla pods ( or 2tsp vanilla paste)

350g whipped cream

7g gelatine

Put milk and cream together in a pan and bring to boil. If you will use vanilla pods - split them in half, take the seeds out and put everything in a pan with milk, you will fish the pods out later. Whip egg yolks and sugar slightly and pour it over boiling milk. keep in on the heat until thickens slightly. That is your cream anglaise. Take it off the heat and add gelatine. Cool it down to 25C and add whipped cream gently. 

To assemble: pour half of the vanilla mousse into the mould first, put the fruity insert on the top and cover it with remaining mousse. Close it with dacquoise on the top and put it in the freezer for at least 3h or until ready to unmould. 

GLAZE

350g mango puree

125g passion fruit juice

250g water

100g caster sugar

15g pectin

7g gelatine

Boil first 4 ingredients together. Add pectin, it will thicken slightly. Take it off the heat and add gelatine. Let it cool and use it at 35C.  I had plenty leftover for the next dessert. Enjoy!