COCONUT, RUM AND PASSION FRUIT INGOT

INGREDIENTS

PASSION FRUIT CREAMY MIXTURE

  • 200 g of passion fruit pulp
  • 750 g of condensed milk
  • 500 ml of Milkaut Profesional Cream 44%
  • zest of 1 lime
  • 250 g of Milkaut Profesional Cream Cheese

COCONUT DACQUOISE

  • 240 g of pastry flour
  • 240 g of grated coconut
  • 210 g of almond flour
  • 480 g of icing sugar
  • 300 g of egg whites (1)
  • 540 g of sugar
  • 960 g of egg whites (2)

PASSION FRUIT MOUSSE

  • 1 kg of seedless passion fruit pulp
  • 175 g of egg whites
  • 350 g of sugar
  • 950 ml of Milkaut Profesional Cream 39%
  • 200 g of Milkaut Profesional Crematto
  • 50 g of unflavoured gelatin

PINEAPPLE WITH RUM

  • 30 ml of rum
  • ½ of fresh pineapple
  • 75 ml of syrup
  • coconut flakes as needed
  • fresh mint as needed

MILKAUT SOLUTIONS

PROCESS

PASSION FRUIT CREAMY MIXTURE

Combine the passion fruit juice (seeds removed) with the condensed milk and lime zest.
Whip the Milkaut Profesional Cream 44% and Milkaut Profesional Cream Cheese to ¾, then fold this into the previous mixture with gentle, enveloping movements.

COCONUT DACQUOISE

Mix and sift the dry ingredients, and incorporate the egg whites (1). Separately, beat the egg whites (2) along with the sugar until stiff peaks form. Gently fold this into the previous
mixture. Divide the mixture into baking sheets lined with greased parchment paper, spreading it to a thickness of about ½ cm, and bake at 190 °C for approximately 8 minutes.

PASSION FRUIT MOUSSE

Make an Italian meringue with the egg whites and sugar at 118 °C. Add in the gelatin, previously hydrated, along with the passion fruit pulp. Gradually blend this mixture with the meringue, ensuring that the densities are equal. Finally, fold in the Milkaut Profesional Cream 39% and Milkaut Profesional Crematto, both whipped into semi-stiff peaks.

PINEAPPLE WITH RUM

Prepare a syrup, add the rum, and allow it to cool. Cut the pineapple into small cubes and add them to the syrup. Let this mixture rest in the refrigerator for a minimum of 5 hours.

ASSEMBLY

In a frame, place a base layer of dacquoise and moisten it with the rum syrup. Add a layer of passion fruit mousse and another layer of dacquoise on top. Repeat this process, chilling the
cake between each layer. Make two layers of filling and finish with a dacquoise layer on top.
Freeze. Cut the ingots into 3 x 10 cm pieces. Whip the creamy mixture and decorate each ingot using a piping bag fitted with a plain nozzle (number 18). To finish the decoration, add cubes of pineapple, toasted flaked coconut, and fresh mint.

TAGS

MILKAUT SOLUTIONS