RECIPE

BANANA JELLY
COCONUT CREAM
INFUSION

FOR
20 PERSONS

TO PREPARE THIS DISH

Ingredient list

Pistachio Joconde
189 g eggs
153 g icing sugar
54 g T45 flour
216 g almond powder
63 g pistachio paste
45 g Elle & Vire Professionnel® Gourmet Butter
Unsalted 82% fat
189 g egg white
117 g sugar
SQ colorant alimentaire vert et jaune

Coconut crisp
(Noix de coco sablée) 45 g sugar
(Noix de coco sablée) 17 g water
70 g grilled grated coconut
(croustillant) 33 g cocoa butter
160 g white couverture chocolate

Banana jelly
900 g bananes
50 g lemon juice
1 g ascorbic acid
290 g mango puree
140 g passion fruit puree
1 vanilla pods
5 g mint sprigs
100 g sugar
20 g corn starch
35 g gelatin mass (5 g gelatin + 30 g water)
40 (facultatif) g Grand Marnier®

Coco chantilly
(Base de crème prise) 20 g sugar
(Base de crème prise) 25 g corn starch
(Base de crème prise) 300 g purée de coco
(congelée)
(Base de crème prise 50 (facultatif) g Malibu®
(Base de crème prise) 49 g masse gélatine (7 g de
gélatine + 42 g d’eau)
(Base de crème montée) 200 g crème de coco (en
conserve)
(Base de crème montée) 100 g purée de coco
(congelée)
(Base de crème montée) 500 g Elle & Vire
Professionnel®Sublime Cream with Mascarpone

White chocolate rings

400 g white chocolate
1 vanilla pods

Exotic sauce
250 g guava puree
50 g mango puree
50 g passion fruit puree
150 g orange juice
25 g brown sugar
10 g corn starch
3 g mint sprigs
10 pink peppercorns
5 cloves

THE RECIPE,
STEP BY STEP

1 Pistachio Joconde

Whisk together the eggs, icing sugar, plain

flour, ground almonds and pistachio paste.
Add the hot butter then the egg whites that
have been whisked (with
food coloring) and stiffened with sugar.
Spread on a Flexipan® silicon mat and bake in
a fan-assisted oven at 220°C for 8 minutes.
Cut disks (6 cm diameter).

2 Coconut crisp

Sugared coconut: Heat the sugar and water

to 117°C then add the toasted grated coconut
and stir until evenly coated and the sugar has
re-crystallized.Leave to cool.
Crisp: Melt the cocoa butter and white
chocolate couverture and combine. Add the
sugared coconut. Spread between two
baking papers.

3 Banana jelly

Cut the banana in dices, mix with the lime

juice and ascorbic acid. Bring the purees and
the split vanilla pod to the boil. Add the mint
and infuse for 30 minutes. Strain into a
saucepan, add the sugar and the cornstarch,
bring to boil. Remove from the heat, add the
hydrated gelatin and Grand Marnier® then put
on the diced banana.

4 Coco chantilly

Base cream taken: Mix together sugar and

cornstarch. Put on the warm coconut puree
and bring to boil. Add Malibu® and hydrated
gelatin. Leave to cold
20°C.
Base cream whipped: Mix all ingredients
together. Leave in fridge for two hours. Whip.
Mix gently the both bases cream together
and use directly.

5 White chocolate rings

Temper the chocolate and add inside the

vanilla pod scratched. Spread it very fine on a
guitar sheet and cut it in strips (24 cm x 2.5
cm). Roll it around a pipe (6 cm diameter)
and leave to crystalize

6 Exotic sauce

Warm the puree and the orange juice at

40°C. Add the brown sugar mix with
cornstarch and bring to boil. Add the berries,
the mint and the cloves and keep
for infuse for 15 minutes. Sieve. Before to use,
blend and put in bottle.

7 Assembly

Inside the white chocolate ring, put disk of

pistachio joconde. Put on it 12 g of small
pieces of coconut crisp and 65 g of banana
jelly. Then with a large nozzle, pipe 45-50 g
of coconut chantilly. Decorate with fresh
shavings of coconut and fine zests of lime.
Dress the exotic sauce on the plate and put
the dessert in the middle.

Chef's tip
Be careful not to overcook the bananas so that
they don't stew.

Do you need help?

Do not hesitate to contact our chefs

SEND AN EMAIL

OTHER RECIPES
YOU MIGHT ENJOY

THINLY SLICED BREAST OF

DUCK WITH DRIED FRUIT,
NUTS AND CITRUS FRUIT,
POTATO GRATIN
by Christian Guillut

DISCOVER RECIPE

STRAWBERRY LAVA TIRAMISU

ICE LATTE
DISCOVER RECIPE

SEE MORE RECIPES

QUESTIONS / ANSWERS

CAREERS

PRESS AREA

PARTNERS' PLATFORM

Legal mentions

Cookies policy

Privacy policy

Contact

ELLE & VIRE

For any question or request for
additional information, we are at
your disposal

ELVIR
50890 CONDÉ-SUR-VIRE

CONTACT US
BY EMAIL