Monochrome exotique

Idée recette

Jean Sébastien CLAPIE

TRUNK (HOTEL) - Tokyo

Ingrédients

SICOLY

For the

mango pudding

ingrédients :

400 g Milk
100 g Sicoly® sweetened coconut purée with grated coconut
90 g Caster sugar
11 g Gelatin leaves 200 bloom
250 g Cream
500 g Sicoly® sweetened mango purée
100 g Sour cream

procédé :

Heat milk, sugar and SICOLY® coconut purée together. Add the gelatin and finely strain. Add the cream, SICOLY® mango purée and sour cream.
Strain and pour into SF312 PLISSE 23 Silikomart® moulds. Freeze.

For the

mango sauce

ingrédients :

727 g Sicoly® sweetened mango purée
58 g Brown sugar
15 g Pectin
1 Lime zest
A.N. Ginger paste
A.N. Coriander pepper

procédé :

Mix the pectin with brown sugar. Heat SICOLY® mango purée and add the brown sugar and pectin mix.

Cook until obtaining a jam-like texture.

Once cold, season with the lime zest, ginger and coriander.

For the passion fruit

and cinnamon foam

ingrédients :

500 g Water
350 g Caster sugar
1 Lemongrass stick
500 g Sicoly® sweetened passion fruit purée

procédé :

Heat water with sugar. When boiling, add the lemongrass stick and cover with cling film. Leave to infuse for 30 minutes. Add SICOLY® passion fruit purée and strain.
Weight the sauce. Add 1,6% of the total weight of Gelespessa and mix.

For the banana, passion fruit

and mango whipped ganache

ingrédients :

120 g SICOLY® Bapamanga purée
144 g Zéphyr white chocolate
530 g Cream
16 g Water
4 g Powdered gelatin 200 bloom

procédé :

The day before, soak the gelatin into the water. Heat half the cream, add the hydrated gelatin and pour the mixture over the melted white chocolate. Mix in a ganache. Add the other half of the cream and SICOLY® Bapamanga purée. Mix and store in the fridge overnight.

The next day, whip the ganache in a mixer.

For the passion fruit

reduction

ingrédients :

1 Passion fruit
1/4 of total passion fruit pulp weight Sugar

procédé :

Cut the passion fruit in half and put into a bowl. Clean the impurities and weight. Add 1/4 of the total weight in sugar. Pour in a pan on high heat and leave to reduce to obtain a syrup texture.
Set aside in the fridge.

For the fresh

Philippino mango salad

procédé :

Slice the mangos to a 0,5 mm thickness and cut out with a ø4 cm cookie-cutter. Cut the leftovers in cubes and mix with the mango sauce.

Assembly

Draw a half circle with the orange powder. In the center, place the mango pudding and pipe some mango sauce on top.

Place the other elements harmoniously on the half circle line.