Ingredients
Coconut meringue
100g egg white
150g sugar
60g desiccated coconut
Passion mango mousse
70gpassion fruit
250g mango puree
100g icing sugar
250g Greek yogurt
8g gelatin
400g whipped cream
Cranberries coulis
200g cranberries
100g grenadine
80g sugar
Exoticsorbet
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
Exoticcoulis
500g pineapple
500g mango
160g passionfruit
1 vanilla pod
10g gelatine
Method
Coconut meringue
Make a french meringue, cook it at 70ºCand coat it withdesiccatedcoconut.
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.
Exoticsorbet
Heat the water to45ºC, 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.
Exoticcoulis
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.