Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br
Composition / Layers
• Coconut Biscuit
• Crumble
• Coconut Crocquant
• Pineapple and Lime Compote
• Vanilla and Lime Mousse
• Green Glaze
Coconut Biscuit
Egg whites 65 g
Refined sugar 65 g
Whole eggs 22,5 g
Egg yolks 55 g
Dry coconut 45 g
Flour 50 g
Butter 30 g
Mount the egg whites with the sugar in peaks. Reserve. Aside, mix the whole eggs, egg yolks, coconut, flour and the melted butter. At the end, blend with the egg whites. Spread the dough between two frames and bake for 12 minutes to 160° C.
Crumble
Unsalted butter 115 g
Refined sugar 115 g
Almond flour 115 g
Flour 115 g
Mix all the ingredients and bake for 15 minutes to 160° C.
Coconut Crocquant
Crumble 450 g
White chocolate 195 g
Fleur de sel 1 g
Grated coconut 85 g
Break the crumble, mix with the melted chocolate and the remaining ingredients. Spread in two frames, freeze and cut.
Pineapple and Lime Compote
Pineapple pulp 280 g
Lime zest 1 unit
Refined sugar 140 g
Pectine NH 5 g
Heat the pulp and zest to 40° C, add the sugar with the pectine and cook until slightly thick. Keep under refrigeration until the moment of utilization.
Vanilla and Lime Mousse
Cream (35%) (1) 112 g
Vanilla bean 1 unit
White chocolate 167 g
Cream (35%) (2) 250 g
Heat the cream (1) with the vanilla and pour over the white chocolate. When it is completely melted, with a shiny and homogeneous appearance, whip the cream (2) and combine both of the mixtures.
Green Glaze
Water 50 g
Refined sugar 100 g
Glucose 100 g
Condensed milk 65 g
Gelatin mass (1 g gelatin per 6 g water) 45 g
White chocolate 100 g
Green powder dye “Diego Lozano” 5 g
In a saucepan, boil the water, sugar and glucose to 103°C. Add the condensed milk and the gelatin mass. Pour over the white chocolate with the powder dye and mix. Sift through a chinoy, cover with plastic film and let it stand until it reaches the temperature of 30°C. Apply over the frozen entremet.
Assembly and Decoration
Fill half of the Pavoni silicon mold with the vanilla and lime mousse, place the frozen filling and finish with the remaining mousse. Freeze. Unmold 6 semi spheres, apply the green glaze and place over the coconut crocquant.
Decorate with lime zests and pastillage flowers.
Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br