Servings: 12 desserts
Equipment
- 1 knife
- 1 Refrigerator
- 1 Stovetop
- 1 Bowl
- 1 Immersion Blender
- 1 Pacojet Bowl
- 1 Freezer
- 1 Whisk
- 1 Stainless Steel Plate (hot)
Ingredients
IVOIRE WHITE RICE PUDDING
- 315 g Whole milk
- 65 g Whipping cream
- 30 g Sugar
- 1.5 g Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 95 g Short-grain rice
- 40 g Valrhona Ivoire 35% White Couverture Chocolate Feves
- 1.5 g Lime
ROASTED BANANAS
- 210 g Banana
- 20 g Granulated sugar
- 10 g European butter
- 10 g Rum
COCONUT SORBET
- 75 g Water
- 15 g Sugar
- 20 g Powdered glucose DE33
- 5 g Invert sugar
- 1 g Carob gum
- 1 g Guar gum
- 90 g 100% coconut cream
COCONUT VEIL
- 45 g Sugar
- 2 g Kappa gum
- 2 g Carob gum
- 300 g 100% coconut cream
- 150 g Water
Assembly and finishing
- 60 g blanched almonds
- 180 g Caramelized 60% almond praline
- PRV Coconut shavings
- PRV Gold leaf
Instructions
IVOIRE WHITE RICE PUDDING
- Bring the milk, cream, sugar, and split and scraped vanilla bean to a boil.
- Then add the rice and cook for approx. 18 minutes or more.
- Once the rice is cooked, stir in the Amatika Blanche and lime zest.
- Keep refrigerated.
ROASTED BANANAS
- Cut the bananas into 1cm-thick slices.
- Make a dry caramel with the sugar and deglaze with the butter.
- Caramelize the banana slices and flambé them in the rum.
- Set aside.
COCONUT SORBET
- Heat the water. At 85°F (30°C), add the sugar, powdered glucose, and invert sugar.
- At 115°F (45°C), add the stabilizers mixed with some of the initial sugar (approx. 10%).
- Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C).
- Add the syrup and fruit puree and blend with an immersion blender.
- Leave the mix to sit for at least 4 hours.
- Set aside in a Pacojet bowl and freeze.
COCONUT VEIL
- Combine the sugar, kappa gum, and carob gum, then sift them into the water and coconut cream purée chilled to 40°F (4°C).
- Blend until smooth, then heat the mixture to 185°F (85°C).
- Immediately pour it onto a hot stainless steel plate (approx. 185°F or 85°C) so that you can spread it around evenly before it sets.
- Tilt the pan to let the mixture run and cover the entire surface with a thin layer.
Assembly and finishing
- Make the rice pudding, roasted bananas, sorbet, and coconut veil, and set them aside.
- Grate some blanched almonds into the bottom of a plate.
- Place 3 slices of roasted banana in a 6cm cookie cutter, along with 15g of coconut sorbet processed in a Pacojet.
- Add 40g of rice pudding to the coconut sorbet, followed by 10g of caramelized almond praline.
- Use a fluted cookie cutter to cut out a disk of coconut veil and place it on top of the rice pudding.
- Pipe some small dots of praline onto the veil.
Decoration
- Garnished with a few coconut shavings, chopped almonds, and pieces of gold leaf
Notes
Tip: Make the veil on the same day you serve your dessert so it keeps a beautiful shine.