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.
Coconut Ice Cream
200g Liquid cream, 35%
475g Frozen Coconut Purée
180g Caster sugar
55g Atomized glucose
70g Milk powder 0%
50g Coconut Malibu Rum
Mango Sorbet (molded in half-spheres of 7cm in diameter)
250g Frozen Mango Purée
45g Atomized glucose
90g Caster sugar
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
100g Praline with almonds
180g Puffed rice
4g Gelatin Powder 200 Bloom
70g Liquid cream
2g White liposoluble coloring
140g Ivory icing paste
140g White chocolate
1000g Léonce Blanc Pineapple Carpaccio
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
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.
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.
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.
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.
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.
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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