Silky Ghana , Coconut & Passion Fruit Entremet

1.Paddle the butter, vanilla and icing sugar together.
2.Slowly add in the eggs and paddle till combined.
3.Add salt and flour and paddle till combined, being careful not to overmix.
4.Refrigerate for 1 hour before rolling between baking sheet papers to 2mm thickness.
5.Line tart case and freeze for 1 hour.
6.Blind bake for 10 minutes, remove and cool slightly.
7.Pipe coconut frangipani till halfway in tart case and bake for an additional 10 minutes.
8.Cool before serving or adding additional components.

1.Paddle the butter, sugar and vanilla together.
2.Add eggs one at a time.
3.Add almond flour and desiccated to mixture and paddle altogether till combined.
4.Pipe into tart case and bake till slightly brown on top, about 10-15 minutes.
 

1.Heat puree, water and castor sugar together in saucepan.
2.Bloom gelatine and add directly to hot mixture.
3.Cool to room temperature before adding to mould or tray to set.
 

1.Boil the rice, coconut cream, lemon peel and water together.
2.Once rice is fully cooked about 30 minutes, add the castor sugar and cardamon powder.
3.Cool into desired mould or tray for serving.
4.Remove lemon peels before serving.
 

Unmould the frozen Ghana chocolate mousse and place on a glazing rack. Glaze evenly with the chocolate mirror glaze at the correct working temperature, ensuring a flawless, high-gloss finish.

Carefully position the glazed mousse centrally on top of the frozen passion fruit and coconut-filled tart.Cut the passion fruit jelly into neat 1 cm squares and arrange decoratively around the base of the mousse, creating a balanced ring.

Pipe small, uniform droplets of lightly sweetened whipped cream between the passion fruit jelly cubes.

Garnish with microgreens to add freshness and visual contrast.

Apply small touches of gold leaf around the tart.

Using a vegetable peeler, shave thin ribbons of fresh coconut and arrange them in a natural nest formation on top of the mousse as the centerpiece garnish.

Melt a small quantity of Callebaut Gold Chocolate in a plastic bowl. Dip the top meringue shell lightly into the chocolate, coating the surface with a thin layer. ​​

To prepare the caramel shards, temper the chocolate and fold in the desired amount of Feuilletine. Spread the mixture thinly between baking sheets or onto a lined tray. Leave to crystallize for approximately 1 hour, then break into large shards.​​

Fill the meringue cup with a scoop of caramel ice cream.​

Drizzle with the remaining caramel sauce and garnish with the Feuilletine caramel shards.​