 | Tropical HarmonyPastry Chef Elizabeth Ramos of The Polo Club of Boca Raton | Boca Raton, FL |
A tropical harmony of soursop mousse, passion fruit coulis, and coconut financier. Soursop, or guanábana, is a fruit that connects me to my Puerto Rican heritage. While I wasn’t raised on the island, its flavors have always been part of my family’s traditions and identity. Guanábana’s creamy texture and aromatic profile make it the perfect ingredient to honor that heritage in a refined pastry. In this entremet, the soursop mousse takes center stage, supported by The Perfect Purée of Napa Valley Passion Fruit Purée for brightness and a coconut financier that brings nutty depth through almond and brown butter. The result is both tropical and elegant—a harmony of flavors that tells the story of where I come from and how I choose to represent it through pastry.
Ingredients for Coconut Financier Base:
• 80 g. unsalted butter
• 60 g. almond flour
• 40 g. toasted shredded coconut
• 120 g. powdered sugar
• 40 g. all-purpose flour
• pinch of salt
• 90 g. egg whites (about 3)
• ½ tsp. vanilla extract
• zest of ½ lime (optional)
Ingredients for Soursop Mousse:
• 125 g. The Perfect Purée Soursop Puree, thawed
• 26 g. sugar
• 4 g. silver gelatin (2 sheets), bloomed
• 125 g. heavy cream, cold
Ingredients for Passion Fruit Coulis:
• 50 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 20 g. water
• 20 g. sugar
• 1 g. agar agar
To Assemble and Serve:
• banana leaf
• chocolate disk
• toasted coconut flakes
• passion fruit popping pearls
• chocolate spirals
Method for Coconut Financier Base:
Brown the butter until golden and nutty; strain and cool slightly. Combine almond flour, toasted coconut, powdered sugar, flour, and salt. Whisk in egg whites until a smooth paste forms. Add vanilla and lime zest. Slowly whisk in brown butter until glossy. Cover and refrigerate for 1 hour. Spread into a thin frame or tray (5–6 mm). Bake at 350°F (175°C) for 18–20 minutes until golden. Cool completely, then cut into disc sized to fit your mold.
Method for Soursop Mousse:
Warm The Perfect Purée Soursop Puree with sugar until dissolved. Add bloomed gelatin and mix until melted. Cool to room temperature. Whip cream to soft-medium peaks. Fold one-third of the cream into the purée to lighten, then fold in the rest. Mousse should be smooth, airy, and pipeable.
Method for Passion Fruit Coulis:
Heat The Perfect Purée Passion Fruit Concentrate, water, and sugar until steaming. Whisk in agar agar and boil for 30 seconds. Pour into a container and set. Blend smooth before use if desired for extra silkiness.
To Assemble and Serve:
Pipe soursop mousse ¾ full into Pavoni PX4352 Pavoflex molds; tap to release bubbles. Insert financier discs, flush with the rim. Freeze solid (at least 6 hours or overnight). Demold while frozen; place financier-side down. Fill indentations with passion fruit coulis. Refrigerate 30–45 minutes before serving. Swish passion fruit coulis across the plate in two directions. Lay a banana leaf as a natural tropical base. Center entremet on top. Fill indentations with glossy coulis. Garnish with a chocolate disc on one side. Add toasted coconut flakes and passion fruit popping pearls on the other. Finish with delicate chocolate spirals across the top.