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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.

Recipe given by

1re du Mondial des arts sucrés 2014

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