Coconut meringue

100g egg white

150g sugar 

60g desiccated coconut


Passion mango mousse

70g passion fruit

250g mango puree

100g icing sugar 

250g Greek yogurt

8g gelatin

400g whipped cream


Cranberries coulis

200g cranberries

100g grenadine 

80g sugar


Exotic sorbet

1000g water

80g trimoline

500g sugar

75g glucose

12g stab

500g pine apple puree

300g mango puree

1000g banana puree

200g passion fruit 

1000g orange juice

10g lime juice 


Exotic coulis

500g pineapple 

500g mango

160g passionfruit

1 vanilla pod

10g gelatine  



Coconut meringue

Make a french meringue, cook it at 70ºC and coat it with desiccated coconut.


Passion mango mousse

Heat all the puree with the icing at 60c, add the gelatin, cool down and add the yogurt . finish with the whipped cream.


Cranberries coulis

Heat all the ingredients together in the bain-marie, mix and pass through a chinois.


Exotic sorbet

Heat the water to 45ºC, add the sugar with the stab and the atomized glucose, bring to boil and pour in to the fruits purees. leave in the fridge for 24hrs and use. 


Exotic coulis

Melt the gelatin in a small amount of the mango puree and the vanilla, then blend all together.

Prepare a fresh mango and dragon fruit brunoise with lime zest, and serve as in the image.



Find out more about Joakim on his chef profile.