Recipe components

Chocolate sablé

IngredientsPreparation
  • 240g
    butter
  • 120g
    icing sugar

Soften the butter and mix with the sugar.

  • 2piece(s)
    eggs

Add and mix in.

  • 50g
    almond powder

Add and mix in.

Add and mix in.

Leave to rest overnight.

Roll out to 4 mm thickness

Cut pieces of 8 cm / 4.5 cm

Bake for 12 minutes at 170°C on a Silpain.v

Brownie

IngredientsPreparation

Mix and melt.

  • 3piece(s)
    egg yolks
  • 150g
    brown sugar

Beat the egg yolks with the sugar at high speed.

Then fold in the chocolate-butter-mixture.

Mix the cocoa nibs with the flour and fold into the previous mixture.

  • 3piece(s)
    egg white

Whisk the egg whites and fold into the previous mixture.

Pour onto a baking tray with parchment paper and bake for 20 minutes at 175°C.

Exotic creme

IngredientsPreparation
  • 75g
    passion fruit puree
  • 20g
    banana puree
  • 1piece(s)
    vanilla bean
  • 5g
    lemon juice

Mix and heat.

  • 85g
    sugar
  • 135g
    eggs

Mix eggs and sugar.

Then mix with the previous and heat to 85°C to create an anglaise.

Sieve and mix.

Leave to cool to ±35°C.

  • 150g
    butter
  • 15g
    gelatin mass

Mix into the previous mixture.

Pour onto silicon mats and freeze.

Kokosmousse

IngredientsPreparation
  • 7g
    powdered gelatin
  • 42g
    water

Soak the gelatine in the water.

  • 375g
    coconut puree
  • 42g
    coconut milk

Mix and heat to 35°C.

  • 124g
    sugar
  • 35g
    water

Mix and boil to 112° and beat at high speed into Italian meringue.

Melt the gelatine mass and mix into the puree.

  • 53g
    egg white

Whisk until stiff and mix into the puree mixture.

  • 370g
    cream

Whisk and fold into the previous mixture.

Chocolate sponge

IngredientsPreparation

Mix everything in the blender.

Press through a fine sieve.

Transfer into a siphon bottle and charge with 3 chargers.

Leave to rest overnight.

Pipe a bit of the sponge into a recipient and cook in the microwave at full power until done. Tear off small pieces.

Mango cubes

IngredientsPreparation
  • 210g
    passion fruit puree
  • 500g
    mango puree
  • 200g
    Boiron kalamansi puree
  • 100g
    almond milk
  • 200g
    syrup
  • 15g
    agar
  • 1piece(s)
    lemon grass

Mix everything together (except for the agar agar) and bring to the boil.

Only mix in the agar agar when the mixture starts to boil and briefly leave to boil through.

Pour into a recipient and leave to set in the fridge.

After it’s set: cut into small cube shapes.

Finishing and presentation

Cut the brownie in pieces of the same size. Pipe a layer of exotic creme onto each brownie. Continue with a layer of coconut mousse. Finish the sides with slabs of sablé. Finish with mango cubes and chocolate sponge.