Ingredients
For
3
servings
125 g eggs
80 g egg yolk
150 g almond powder
150 g sugar (1)
170 g egg white
100 g sugar (2)
100 g flour
725 g Debic Duo
45 g sugar
42 g gelatin mass
160 g Ruby Chocolate
5 drops rose essence
225 g puree of coconut
25 g Malibu®
27 g sugar
48 g gelatin mass
235 g Debic Duo
400 g drained lychees (1 can)
35 g rose water
375 g raspberry puree
130 g sugar
15 g pectin NH
10 g lemon juice
70 g grated coconut
75 g white chocolate
200 g sesame pasta
70 g rice crispies
70 g feuilletine
450 g milk
2 limes, the zests
75 g egg yolk
4 g gelatin powder
20 g water
425 g White chocolate Velvet
700 g Debic DUO
Preparation
Mix the dry ingredients with the butter clumps to a powdery mix. Add the eggs and finish the dough. Wrap and leave to cool in the refrigerator. Laminate at 2,5 mm and bake at 165°C during 15-17 minutes.
Beat the eggs, egg yolk, almond powder and sugar (1). Simultaneously beat the egg white with the sugar. combine and fold in the flour. Spread on a baking tray, covered with a baking sheet.
Bake at 230°C during 7 to 8 minutes.
Heat 300 g of Debic Duo with the sugar. pour over the Ruby chocolate and add the gelatin mass. Mix with a hand blender and add the remaining cold Debic Duo.
Heat 1/3th of the puree and the sugar till 40°C. Melt together with the gelatin mass and mix in the rest of the puree. Fold in the semi whipped Debic Duo and fill round shaped silicon molds. Freeze.
Unmold and roll in grated coconut.
Drain the lychees for minimum 3 hours. Heat the puree to 40°C and add the pectin-sugar mix . bring to a boil for 2 minutes. Add the gelatin mass, the lemon juice and the rose water. Mix with the drained and chopped lychees and pour into small log molds. Freeze.
Roast the grated coconut in a Tefalpan®. Mix with the rest of the dry ingredients. Melt the white chcolate with the sesame pasta, combine.
Zest de limes in the milk and leave to infuse for 45 minutes. Strain and heat with the egg yolk and sugar to 84°C ( anglaise). Add the gelatin mass, mix and pour over the white chocolate. Fold in the semi whipped Debic Duo. Spread over the 3 logs. And fill the rest in small ball shaped silicon molds.
Spread the crunch irregular on a layer of almond genoise, sprinkled with the drained lychee juice. Don’t press to hard to keep the crumble crispy. Start to fill the logs with the white chocolate mousse and bring in a second layer of genoise. Place the frozen jelly and fill further in with the mousse. Blast freeze before unmolding. Glaze the sides with a white glazing. Decorate with the frozen balls and the whipped Ruby cream. Place on a baked layer shortbread.
