LIME COCONUT
AND WHITE CHOCOLATE ENTREMET
BY FRANK VOLLKOMMER
THE INGREDIENTS YOU WILL NEED
488 g
439 g
Nevado 34.5%
White Chocolate
Eggs white
150 g
Sugar granulated
115 g
Almond Meal
300 g
Flour, pastry
112 g
Lemon puree dgf
114 g
Butter melted
14 g
1g
Jamaica rum paste
143 g
Eggs
19 g
Gelatin
40 g
Coconut flavor
paste
38 ml
Water
Vanilla Bean
76 ml
Water Cold
143 g
Almond Flour
0.5 g
30 Sugar 10x
114 g
Cream of tartar
Sugar 10x
Coconut,
desicated
30 g
293 g
292 ml
Lime flavor paste
Cream
Milk
190 g
10 g
Egg yolks
Gelatin leaves
silver
185 g
Sugar
397 g
Heavy cream
90 g
255 g
Glucose
Vanilla moroni
paste
255
needed Purcolour
yellow dry colorant
PC 8710
COCONUT JAPONAISE
INGREDIENTS
114g Eggs white
114g Sugar granulated
DIRECTIONS
Whip the whites and cream of tartar to medium stiff
peaks, adding the granulated sugar slowly.
0.5g Cream of tartar
Fold in the 10x sugar and coconut.
85Sugar 10x Sugar 10x
Using a plain tip, pipe the mixture into discs slightly
smaller in diameter than the entremet rings.
114g Coconut, desicated
Bake at 200°f/93°c until crisp and light golden brown.
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LIME FINANCIER
INGREDIENTS
DIRECTIONS
150g Almond Meal
Sift together the almond meal, sugar and flour.
300Sugar 10x Sugar 10x
Add egg whites and mix until smooth.
115g Flour, pastry
Add the melted butter and lime flavor paste.
240g Eggs white
Bake at 375°f/ approx 15 min until golden brown.
300g Butter melted
30g Lime flavor paste
LIME FINANCIER
INGREDIENTS
DIRECTIONS
255g Cream
Bloom the gelatin.
142ml Milk
Heat the dairy, half the sugar and vanilla in a small pan.
112g Lemon puree dgf
Whisk the sugar and yolks together in a small bowl.
14g Jamaica rum paste
Temper the hot liquid into the yolk mixture and return to
the heat until nappe consistency.
1g Vanilla Bean
100g Sugar
Add the bloomed gelatin, lemon puree and rum flavor
paste. emulsify and strain.
160g Egg yolks
Pour into molds and freeze.
10g Gelatin leaves silver
COCONUT-WHITE CHOCOLATE MOUSSE
INGREDIENTS
DIRECTIONS
143g Eggs
Whip cream to soft peaks and reserve cold.
190g Egg yolks
Melt the nevado white chocolate and reserve warm.
185g Sugar
Bloom gelatin in cold water
19g Gelatin
Prepare a sabayon with the eggs, yolks and sugar;
whisking over a water bath until thick ribbon
consistency. remove from heat and whip until slightly
warmer than room temp.
76ml Water Cold
40g Coconut flavor paste
255g Nevado 34.5% White Chocolate
397g Heavy cream
Melt the gelatin/water mixture with the coconut flavor
paste.
To combine ingredients:
Whisk the gelatin mixture into the sabayon
Whisk the chocolate into the sabayon
Whisk in 1/3 of the whipped cream
Fold in the remaining 2/3 whipped cream
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WHITE CHOCOLATE GLACAGE
INGREDIENTS
DIRECTIONS
150ml Milk
Bloom gelatin with 38g cold water
90g Glucose
Heat milk, cream, glucose and vanilla flavor paste
38g Cream
Add the bloomed gelatin/water mixture
1g Vanilla moroni paste
Pour over the chocolate
488g Nevado 34.5% White Chocolate
Emulsify and strain
8g Gelatin
Cool to 100-104°f/ apply to frozen entremets
38ml Water
Color and/or whitening agents may be added**
FRENCH MACARONS
INGREDIENTS
DIRECTIONS
143g Almond Flour
Sift the almond flour and 10x sugar together.
30Sugar 10x Sugar 10x
Add the first egg whites to create a smooth paste. add
coloring.
125g Eggs white
Make a 240°f italian meringue with the sugar, water and
remaining whites.
11g Sugar
76ml Water
255 needed Purcolour yellow dry colorant PC 8710
Fold the meringue into the almond mixture in three
stages.
Pipe onto silicone baking sheets and allow to rest for 45
min.
Vake at 275°f convection/ approx 14-16 min.
ASSEMBLY METHOD
Place a disc of coconut japonaise, lime financier and frozen rum-citrus cremeaux inside 8"x 2" rings.
Prepare the nevado chocolate mousse and fill the entremet ring to the top using a piping bag and
freeze.
Apply the white chocolate glacage to a frozen entremets at 100°-104°f.
Decorate using tempered luker nevado white chocolate luk w207, to apply a chocolate wrap, stylized
decorations and french macarons.
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