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RECIPE
ChefThorstenKillian fromThe
Andaman Langkawi shares his recipe
for this delicious dessert.
Coconut Cremeux
180g Coconut milk
9g Gelatine
324g Cream
6g Glucose
294gWhite chocolate
1. Soak gelatine in cold water.
2. Place coconut mi lk in a saucepan with
cream and glucose and bring to boil. Add
the gelatine sheets. Stir until sheets have
completely dissolved. Pour over the white
chocolate, and mix with a blender until it
is smooth and has a shiny texture. When
mixture has cooled down, at roughly 38
degrees Celsius , pour it into a baking tray
and refrigerate.
Coconut Swiss Meringue
4 Egg white
300g Sugar
Coconut powder
1. Mix all the ingredients together and put the
Coconut
Cremeux
With
Mango
And
Passion
Fruit
100g Coconut milk
65g Risotto rice
1 Vanilla pod coconut flakes
1. Addmilk and coconutmilk to the risotto rice
and add in the vanilla to cook together until
the rice is soft. Strain it and put it on a silicon
matt and dry it to 65 degrees Celsius.
Marinated Mango
1 Mango
5 g Curry madras
2 g Coriander
Lemon juice
Salt
Chilli
1. Mix the curry, coriander, lemon juice, salt
and chilli together andmarinate themango
in the mixture.
2. Serving: Spreadthepassion fruit curdonthe
plate and add the coconut cremeux on top,
later garnish it with the marinated mango,
rice cracker and the meringue.
mixture onto a double boiler until the sugar
is gone.
2. Transfer to kitchen aid and whip to soft
peak.
3. Transfer to a piping bag and pipe onto the
backing sheet.
4. Roll in coconut powder and put in the oven
by 135 degrees Celsius for 12 minutes.
Passion Fruit curd
113g Passion fruit puree
50g Sugar
2 Eggs
½ Vanilla pod
10 tb Butter
1. Put the passion fruit, sugar, eggs, vanilla
into a bowl and mix over a double boiler to
82 degrees Celsius and add in the gelatine.
2. Chill to 50 degrees Celsius , and then add
the butter.
Coconut reis cracker
100 ml Milk