 | Tropical PavlovaPastry Chef Charmaine McFarlane of LELE Restaurant | New York, NY |
A tropical twist on the French classic featuring mango–passion fruit sherbet, coconut crumble and meringue, pineapple confit, guava gel, and makrut tapioca flavored with coconut and soursop. Tropical fruits do not take kindly to excessive heat, which is unfortunately how many commercial fruit purées are prepared. What makes this dessert shine is the just-picked taste of The Perfect Purée of Napa Valley products—the next best thing to being in the tropics.
Ingredients for Coconut Crumble:
• 160 g. all-purpose flour
• 160 g. light brown sugar
• 80 g. confectioners’ sugar
• 80 g. desiccated coconut
• 5 g. salt
• 110 g. coconut oil
Ingredients for Coconut Meringue:
• 10 g. aquafaba powder
• 5 g. soy protein isolate
• 1.5 g. xanthan gum
• 150 g. warm water
• 1 g. cream of tartar
• 125 g. granulated sugar
• 25 g. confectioners’ sugar
• 1 g. salt
• 10 g. vanilla extract
• 50 g. desiccated coconut
Ingredients for Coconut-Makrut Tapioca Pudding:
• 60 g. small pearl tapioca
• 120 g. cold water
• 120 g. granulated sugar
• ½ vanilla bean, split and scraped
• 2 g. salt
• 400 g. The Perfect Purée Coconut Puree, thawed
• 400 g. Coconut-Makrut Milk (see below)
Ingredients for Coconut-Makrut Milk:
• 325 g. The Perfect Purée Coconut Puree, thawed
• 90 g. The Perfect Purée Soursop Puree, thawed
• 18 g. makrut lime leaves, de-stemmed
Ingredients for Guava Fluid Gel:
• 500 g. The Perfect Purée Pink Guava Puree, thawed
• 100 g. water
• 200 g. granulated sugar
• juice and zest of 1 lime
• 8 g. Ultra-Tex 3
Ingredients for Mango-Passion Fruit Sherbet:
• 100 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 430 g. The Perfect Purée Mango Puree, thawed
• 150 g. granulated sugar
• 1.5 g. Uno stabilizer
• 10 g. trimoline
• 25 g. glucose syrup
• 150 g. The Perfect Purée Coconut Puree, thawed
• juice and zest of ½ lime
• 2 g. salt
Ingredients for Pineapple Confit:
• 1 pineapple, peeled, cored, and diced ¼-inch
• 500 g. pineapple juice
• 500 g. granulated sugar
• 1 vanilla bean, split and scraped
• 175 g. pineapple juice
• 500 g. granulated sugar
• 325 g. ginger juice
To Assemble and Serve:
Viola flowers
Method for Coconut Crumble:
In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients. Mix briefly to combine. Add coconut oil and mix on low speed until small crumbs form. Chill 20 minutes. Spread on a parchment-lined sheet tray and bake at 325°F for 15 minutes, or until golden brown. Cool completely, then pulse in a Robot Coupe to even crumbs.
Method for Coconut Meringue:
In a stand mixer, combine aquafaba powder, soy protein, xanthan gum, and warm water. Whip on high speed until a foam forms. Combine sugars, salt, and cream of tartar, and add gradually with the mixer running. Continue whipping on medium speed until thick and glossy, 5 to 8 minutes. Fold in vanilla and desiccated coconut by hand. Spread on lightly greased parchment and dehydrate at 165°F for 24 hours. Once dry, portion and store with desiccant at room temperature.
Method for Coconut-Makrut Tapioca Pudding:
Soak tapioca in water 30 minutes. Add sugar, vanilla bean (seeds and pod), salt, and The Perfect Purée Coconut Puree. Cook over low heat, stirring frequently, until pearls are translucent, about 20 minutes. Remove from heat, cool to room temperature, and stir in Coconut-Makrut Milk. Chill overnight to thicken.
Method for Coconut-Makrut Milk:
In a Vitamix blender, combine The Perfect Purée Coconut Puree, The Perfect Purée Soursop Puree, and makrut leaves. Blend on low 45 seconds, until leaves are finely pulverized. Strain through a chinois and reserve.
Method for Guava Fluid Gel:
In a Vitamix, blend The Perfect Purée Guava Puree, water, sugar, lime juice and zest, and Ultra-Tex until smooth and fully thickened. Reserve chilled.
Method for Mango-Passion Fruit Sherbet:
Whisk together sugar, salt, and stabilizer. In a saucepan, warm The Perfect Purée Passion Fruit Concentrate and The Perfect Purée Mango Puree to 80°F. Whisk in dry ingredients, then add trimoline and glucose. Bring to a boil, then remove from heat. Stir in The Perfect Purée Coconut Puree and lime juice. Cool over an ice bath or in a blast chiller. Portion into canisters and freeze. Process in a Pacojet before service.
Method for Pineapple Confit:
In a blender, combine pineapple juice, sugar, and vanilla bean seeds; blend until sugar dissolves. In a separate container, combine remaining pineapple juice, ginger juice, and sugar; blend until sugar dissolves. In a saucepan, combine diced pineapple with cooking syrup and simmer until translucent. Strain and cool. Store cooked pineapple in the ginger confit syrup.
To Assemble and Serve:
Spoon 2 ounces Coconut-Makrut Tapioca into a chilled dessert bowl. Scatter 1 tablespoon Pineapple Confit near the edges. Place 1 tablespoon Coconut Crumble in the center and top with a scoop of Mango-Passion Fruit Sherbet. Pipe five small rounds of Guava Fluid Gel around the sherbet. Garnish with shards of Coconut Meringue and three viola flowers.