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!