Ingredients
8 g pectin NH
200 g sugar
200 g water
100 g glucose
500 g neutral nappage
6 g sugar
2.5 g pectin NH
10 g dextrose
2 g lime juice
100 g passion fruit puree
150 g mango puree
100 g fresh mango, cubed
100 g fresh pineapple, cubed
225 g egg white
450 g sugar
50 g grated coconut
Preparation
Dry mix the pectin with half of the sugar.
Bring the water, glucose and remaining sugar to a boil.
Add the pectin-sugar at 45°C and cook for 1 minute.
Pour over the nappage and mix with a hand blender.
Dry mix the sugar with the pectin and the dextrose together.
Add them to the puree before 40°C, bring to the boil then remove from the heat.
Add the lemon juice, blend and leave to cool overnight.
Blend to a gel and then combine with the fresh mangoes and pineapples.
Stir the egg white and sugar up to 55°C in a bain-marie.
Whip in a stir mixer until cold, poach on a baking sheet and sprinkle with toasted coconut and bake overnight at 85°C.
Bring the Stand & Overrun (1) with the coconut puree to the boil.
Then add the gelatine mass and pour over the white chocolate in 3 stages, making sure that the emulsion is well formed.
Add the cold Stand & Overrun (2). Mix with a hand blender, strain and store into a gastro tray.
Assembly
Place the meringue shells on a tray.
Pipe dots of exotic confit on the shells.
Whip the vanilla ganache and pipe a continuous spiral around the confit, using a turn table.
Finishing touch
Decorate with fresh mangoes and pineapple, glaze.
