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Coconut, Mango and Pineapple Iced Half-Spheres

Coconut, Mango and Pineapple Iced Half-Spheres

Coconut, Mango and Pineapple Iced Half-Spheres

Recipe courtesy of : Léonce Blanc

Stunning in flavor and presentation! These refined Coconut, Mango and Pineapple Iced Half-Spheres from Léonce Blanc are a sophisticated tropical treat. Refreshing, fruity sorbet is placed on top of praline-flavored puffed rice, then finished with grated coconut, dark chocolate and pineapple carpaccio crisps.

Ingredients 

Coconut Ice Cream

480g                         Milk

200g                         Liquid cream, 35%

475g                         Frozen Coconut Purée

180g                         Caster sugar

55g                           Atomized glucose

70g                           Milk powder 0% 

4g                             Stabilizer    

50g                           Coconut Malibu Rum

 

Mango Sorbet (molded in half-spheres of 7cm in diameter)

250g                        Frozen Mango Purée

125g                        Water

45g                          Atomized glucose

90g                          Caster sugar

1.5g                         Stabilizer for sorbet

 

Pineapple Sorbet (molded in half-spheres of 4.5 cm in diameter)

11.28 oz (320g)     Frozen Pineapple Purée

0.88 oz (25g)         Atomized glucose

2.11 oz (60g)         Caster sugar

0.03 oz (1g)           Stabilizer for sorbet

 

Praline-Flavored Puffed Rice (12 discs of 15g and 8 cm in diameter)

100g                    White chocolate

40g                      Butter

100g                    Praline with almonds

180g                    Puffed rice

 

White Icing

4g                      Gelatin Powder 200 Bloom

20g                     Water

100g                   Milk

70g                     Liquid cream

20g                    Glucose

2g                      White liposoluble coloring

140g                  Ivory icing paste

140g                 White chocolate

 

Pineapple Crisps

1000g              Léonce Blanc Pineapple Carpaccio

 

Decor

600g                Grated coconut

300g                Dark chocolate

12                    IQF decor baby cocoa pods from Léonce Blanc

24                    Pineapple carpaccio crisps Léonce Blanc

                        Puffed rice Q.S

 

Instructions

Coconut Ice Cream

1.) In a pan, boil the milk, cream and the coconut purée.

2.) Add the caster sugar, the atomized glucose, the milk powder and stabilizer.

3.) Heat at 185°F (85°C). Mix. Let stand for at least 4 hours. Mix and process the mixture.

 

Mango Sorbet

1.) In a pan, boil the mango purée and the water.

2.) Add the atomized glucose, caster sugar, and stabilizer previously mixed together.

3.) Pasteurize the whole and mix (32°Brix). Let stand for at least 4 hours before processing the mixture. Mix and process.

 

Pineapple Sorbet

1.) In a pan, boil the pineapple purée.

2.) Add the atomized glucose, the caster sugar and the stabilizer previously mixed together.

3.) Pasteurize and mix (32°Brix). Let stand for at least 4 hours before processing the mixture. Mix and process.

 

Praline-Flavored Puffed Rice

1.) In a pan, heat the white chocolate at 104°F (40°C). 

2.) Add the butter and the praline with almonds.

3.) Gently incorporate the puffed rice. Use 180g for the discs and the rest to decorate.

 

White Icing

1.) Soak gelatin in cold water.

2.) In a pan, boil the milk, the liquid cream, the glucose and the white liposoluble coloring.

3.) Add the softened gelatin. 

4.) Pour on the icing paste and the white chocolate previously melted. Mix together and put aside.

 

Pineapple Crisps

1.) Lay the pineapple carpaccio slices on a baking sheet with a silicon sheet.

2.) Dry into oven at 104°F (40°C). for 2 hours.

 

Assembly:

1.) Process and mold the pineapple sorbet into half-spheres molds of 4.5 cm in diameter. Freeze.

2.) Process and mold the mango sorbet into half-sphere molds of 7 cm in diameter. Put the pineapple sorbet in the center of the mango sorbet. Freeze.

3.) Process and mold the coconut ice cream in half-sphere molds of 8 cm in  diameter.

4.) Put the pineapple sorbet with the mango sorbet in the center of the coconut ice cream.

5.) Close the praline-flavored puffed rice discs.

6.) Freeze. Ice and decorate.

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