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!
