Recette du mois

Wild strawberry & coconut tart

Shortbread

• Softened butter 300 g
• Icing sugar 190 g
• Almond powder 60 g
• Salt 2 g
• Eggs 100 g
• Flour 500 g

Mix softened butter with icing sugar and almond powder. Add eggs, salt and flour. Leave to rest for 2 hours.

Almond cream

• Caster sugar 100 g
• Butter 200 g
• Eggs 200 g
• Grated coconut 100 g
• Almond powder 100 g

Mix sugar, butter, grated coconut and almond powder, then add eggs. Spread in between two pieces of baking paper.

Coconut Dacquoise sponge

• Egg whites 176 g
• Caster sugar 66 g
• Icing sugar 66 g
• Grated coconut 220 g
• Egg whites 116 g
• Cream 22 g

Whip egg whites with first quantity of sugar. Mix grated coconut, add egg whies, cream and icing sugar. Fold in the two mixtures.

Wild strawberry confit

• Wild strawberry puree 700 g
• Raspberry puree 300 g
• Lime juice 37.5 g
• Caster sugar 50 g
• Caster sugar 50 g
• NH pectin 10 g
• Dextrose 45 g
• Agar agar 5 g

Heat purees, juice and sugar. Add mixture sugar-pectin- dextrose-agar and boil all ingredients. Pour into rings.

Lime-malibu mousse

Meringue

• Egg whites 150 g
• Caster sugar 300 g
• Water 100 g

Mousse

• Meringue 60 g
• Coconut puree 500 g
• Whipped cream 300 g
• Lime juice 25 g
• Malibu 25 g
• Gelatin 13 g

Cook water and sugar to 121°C and pour onto egg whites. Whip until a meringue consistence. Heat a third of the puree with gelatin. Add rest of puree, lime juice and Malibu. Fold in whipped cream and meringue.