Pineapple-mango dice, coconut tile, peppery whipped cream and lemongrass ice cream by Hélène Darroze

For chef Hélène Darroze, now member of the show's jury Top chef, the Christmas dessert is fruity and spicy. It mixes pepper, lemongrass, different textures and flavors ... It is mouth watering!

For 8 people. Preparation: 50 min / Cooking: 15 min / Waiting: 4 h.

Ingredients :

  • ½ Del Monte pineapple
  • 1 mango
  • 1 tray of cress coriander
  • 8 Viola flowers

For the coconut tile:

  • 60 g grated coconut
  • 85 g caster sugar
  • 2 egg whites (60 g)
  • 60 g melted butter

For the pepper cream:

  • 50 cl whipping cream 35%
  • 2 g black Sarawak pepper, crushed
  • 6 egg yolks
  • 60 g caster sugar

For the lemongrass ice cream:

  • 50 cl whipping cream 35%
  • 50 cl liter of whole milk
  • 5 lemongrass sticks
  • 160 g caster sugar
  • 8 egg yolks
  • 4 sprigs of coriander

Steps :

1) Prepare the tiles: mix the coconut and sugar together, add the melted butter (lukewarm) and then the egg whites. Place the dough nuts on a baking sheet covered with baking paper, let stand in the fridge for 10 min, then bake in the oven at 160 ° C (th 5/6) until the edges turn brown (about 10 min). Let cool.

2) To make the cream: bring the cream to a boil, add the crushed pepper, cover and leave to infuse for 1 hour. Mix the egg yolks and the sugar, pass the Chinese cream. Bring the cream to a boil again, pour over the egg yolks and sugar while whisking, iron and allow to cool. Pour into a siphon with two gas cartridges, reserve in the fridge.

3) To make the ice cream: bring the milk, cream and lemongrass to a boil, mix, leave to infuse covered for 3 hours. Pour this mixture over the egg yolks whipped with the sugar. Switch to Chinese, cook with mild fei, stirring until reaching 84 ° C. Switch to Chinese, let cool and turbinate in an ice machine (2 to 3 hours depending on the device).

4) Peel the pineapple and mango, dice them. Place them on the plate. Put a scoop of ice cream on the tile, add a flower of cream of pepper to the side. Garnish with 4 sprigs of coriander. Serve immediately.

The wine pairing that goes well: a Bordeaux Sainte-Croix-du-Mont, Château La Rame 2008.

Author: C. Mignot

Also read: Thyme Parmesan Tiles

Jonathan Blot's pineapple-coconut cake

Mango Vanilla Tart

HSN | Healthy & Delicious Foods featuring Wakaya 08.14.2017 - 06 PM (July 2020)

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