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Ingredients

grated coconut g 140
egg whites g 250
sugar g 100
flour g 45
sugar g 150

Preparation

Beat the whites and the caster sugar until stiff.

Add the ingredients in powder, previously sieved, and stir gently with a spatula.

Spread on a baking paper sheet and bake at a 190°C for 10/12 minutes.

Put in a blast chiller.

Ingredients

FRUTTIDOR MANGO g 200
passion fruit purée g 40
LILLY NEUTRO g 40

Preparation

Dissolve LILLY in the passion fruit purée using a whisk, then add it to FRUTTIDOR and blend.

Ingredients

liquid cream g 150
MINUETTO FONDENTE SANTO DOMINGO 75% g 150
liquid cream g 200
LILLY NEUTRO g 50
water g 50

Preparation

Bring the liquid cream to the boil and pour it onto the chocolate.

Emulsify until you have a shiny ganache.

In a separate bowl rehydrate LILLY with water, add it to the liquid cream, then emulsify with the ganache.

Refrigerate at 4°C overnight.

In a planetary mixer, whip the cream at medium speed until it becomes frothy.

Final composition

In a ring-shaped mould, lay a disc of dacquoise, pour the mango coulis, then add a second disc of dacquoise, previoulsy waterproofed with some tempered chocolate.

Put in the blast chiller until it hardens completely.

Pour the chantilly mousse in a piping bag provided with a large plain piping tube and dress the cake top with some dollops of mousse.

Decorate with TWIST GREEN DOBLA e GOLDEN TULIP DOBLA.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani