L’Exotique

Mango Compote Gelee
30ml orange juice
10ml lime juice
20g light brown sugar
90g pineapple
90g mango
50g banana
2 tsp powdered gelatin

Coconut Lime Dacquoise
94g egg white
30g caster sugar
16g almond meal
77g icing sugar
60g grated coconut *I used very freshly grated coconut*
16g flour
zest of 1 key lime
pinch of salt

Passionfruit Mango Bavarian Cream
2.5 tsp powdered gelatin
110g milk
35g caster sugar (A)
1/2 tsp vanilla extract
40g egg yolk
35g caster sugar (B)
110g passionfruit pulp
60g mango puree
120g whipped cream

Lemongrass Bavarian Cream
1.5 tsp powdered gelatin
70ml milk
15g caster sugar (A)
20g yolk
15g caster sugar (B)
70g whipped cream
2 stalks lemongrass

White Chocolate Ganache
100ml cream
75g white chocolate, buttons or chopped

Method

1. Make mango compote gelee. Cover gelatin with 2 tsp cold water, let it bloom. Dice fruits with the dimension of 5mm x 5mm x 5mm if possible. In a pot, put in all the ingredients except for the gelatin and bring to a boil of 5-7 minutes. Make sure sugar has dissolved. Melt gelatin in a microwave for 30 secs twice. Add into the fruits, stir and pour out onto a lined pan. Chill in the fridge for 2-3 hours, or till it has set.

2. Make coconut lime dacquoise. If you can get freshly grated coconut, it’s good, but if you can’t, dessicated may work as well. In a mixing bowl, whisk egg whites till foamy. Gradually add in caster sugar and whisk till medium-stiff peaks. Fold in almond meal, icing sugar, grated coconut, lime zest, flour and salt into the meringue in a few batches. Pour onto a lined baking sheet or Silpat and bake for 20 minutes at 160 C. Remove and cut to desired size.

3. Make passionfruit mango bavarian cream. Soak gelatin with 3 tsp cold water and set aside. Puree passionfruit pulp and mango till smooth. Blending the seeds are optional. I absent-mindedly blended the passionfruit seeds, hence I had ALOT of black speckles. If you’re as silly as me, you’ll need to pass the puree through a sieve a few times to remove as much seeds as possible. Whip cream to medium peaks, set aside in the fridge. In a pot, put milk, sugar (A) and vanilla to a boil. In another bowl, whisk egg yolks and caster sugar (B). When (A) comes to a boil, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat, add in passionfruit and mango puree. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture and set over an ice bath to bring the temperature down. Fold in whipped cream.

4. Make lemongrass bavarian cream. Soak gelatin with 2 tsp cold water and set aside. Whip cream to medium peaks, set aside in the fridge. Bruise the white part of the lemongrass and cut in shorter lengths. In a pot, put milk, sugar (A) and lemongrass to a boil. Turn off heat. Cover and let it infuse for 15 minutes. In another bowl, whisk egg yolks and caster sugar (B). Bring the lemongrass mixture to a boil again, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture, discard leftover lemongrass and set over an ice bath to bring the temperature down. Fold in whipped cream.

5. After everything is assembled, make white chocolate ganache. Bring cream to a light boil. Pour into white chocolate, stir till ganache is completely smooth.

6. Assemble. Get a cake ring, cut dacquoise to required size. You need 3 pieces. of 6″ square. Lay 1st layer down, pour passionfruit and mango bavarian cream ontop. Add a layer of dacquoise, add passionfruit bavarian cream. Lay the mango compote gelee, then top with a layer of dacquoise. FInally, pour lemongrass cream, and let it set in the fridge for at least 3 hours. Make white chocolate ganache and pour over the top. Chill in the fridge for further 3-6 hours.

7. To decorate, cut cubes of mango and top with roasted shredded coconut flakes. Poke in 2 small lemongrass stalks to let the flavours infuse more