Pink Light Gateaux

Dec 13, 2016

Pink Light Gateaux


Pink Light Gateaux
category
ingredients
quantity
risolì
120 g
wild berries
380 g
egg whites
300 g
sugar
150 g
water
50 g
gelatine powder
15 g
water for gelatine
75 g
inulin
50 g

Bring the sugar to 121°C with the water and whisk with the egg whites. Separately, heat 1/4 of the red fruit pulp and dissolve the rehydrated gelatine, inulin and Risolì, and add the remaining cold pulp. Mix the two preparations, pouring the liquid part into the whipped ingredients.


For the coconut centre
category
ingredients
quantity
risolì
60 g
coconut pulp
190 g
egg whites
150 g
sugar
75 g
water
25 g
gelatine powder
7,5 g
water for gelatine
37,5 g
inulin
25 g
coconut liqueur
20 g

Bring the sugar to 121°C with the water and whisk with the egg whites. Separately, heat 1/4 of the coconut pulp and dissolve the rehydrated gelatine, inulin, Risolì and coconut liqueur, and add the remaining cold pulp. Mix the two preparations, pouring the liquid part into the whipped ingredients.


For the almond biscuit
category
ingredients
quantity
risolì
350 g
icing sugar
75 g
egg yolks
137 g
soft flour
75 g
baking powder
5 g
granulated sugar
75 g
egg whites
160 g
vanilla
1 g
almond flour
150 g

Combine the almond flour, soft flour and baking powder. Separately, whisk the Risolì with the icing sugar and vanilla, and add the yolks. Mix the whipped egg whites with the granulated sugar, alternating with the flour. Roll out to a thickness of around 1.5 cm and bake at 180°C for 12 minutes.


For the glaze
ingredients
quantity
Cold gelatine
400 g
Raspberry pulp
100 g
Gelatine powder
5 g
Water for gelatine
25 g

Heat half of the raspberry purée and dissolve the gelatine powder into it. Add the remaining purée and the cold gelatine and mix.


For the topping
ingredients
quantity
Dark chocolate
to taste
Fresh fruit
to taste
Grated coconut
to taste

For the chocolate shards

Melt the chocolate in the microwave, temper and spread out on baking paper, forming very thin layers. Place the almond biscuit at the bottom of the dessert. Form layers of coconut mousse and dark chocolate shards, dusting with grated coconut, then freeze.


Composition

Place a disk of biscuit at the base of the ring and pour the mousse to half fill the mould. Position the coconut centre and finish with the red fruit mousse. Freeze. Remove from the mould, glaze and decorate as desired.


NO. PORTIONS:
2 18 cm cakes

BAKING
180° for 12 minutes

STORAGE
1 day at +4°C

STORAGE AT -18°C
1 month