Perle de Tahiti

I. COMPOSITION

• Lime shortcrust
• Mango confit
• Vanilla-coconut ganache
• White glaze
• White chocolate decoration

II. LIME SHORTCRUST

• 110 g Butter
• 75 g Sugar
• 45 g Egg yolk
• 3 g Salt
• ½ pc Lime
• 150 g Rice Flour
• 3 g Baking soda
• 70 g Deodorized Cocoa Butter
• 1 g Silver glitter

PROCESS

1. Mix the butter with the sugar.
2. Add the egg yolk, the salt, the zest of the lime, the rice flour and the baking soda.
3. Spread between 2 parchment papers at 4 mm thickness. Bake at 170°C for 10 min.
4. Let cool and cut the biscuit as a cube of 0.5 cm/0.5 cm.
5. Add the melted Deodorized Cocoa Butter and mix.
6. Spread 550 g on a baking tray 30/40. Bake 3 min at 170°C.
7. Freeze and cut with a 3 cm round cutter.
8. Brush with the silver glitter.

III. MANGO CONFIT

• 300 g Mango
• 20 g Coconut sugar
• 4 g Pectin
• 5 g Mint
• 100 g Mango brunoise

PROCESS

1. Wash, peel and cut the mango.
2. Mix the fruit pulp.
3. In a pot, heat the pulp and add the pectin mixed with the coconut sugar.
4. Bring to a boil.
5. Let cool in the freezer and then add the chopped mint and the mango brunoise.

IV. VANILLA – COCONUT GANACHA

• 150 g Coconut milk
• 1 pc Vanilla bean
• 1 g Fine salt
• 20 g Gelatine mass
• 50 g Obsession 30 Belgian white chocolate
• 350 g Cream 35%

PROCESS

1. Heat the coconut milk with the vanilla bean and the salt. Infuse for 1 hour.
2. Strain and boil again.
3. Add the gelatine and pour over the white chocolate.
4. Then, add the whipping cream. Mix and strain.
5. Keep in the refrigerator for 24 hours.
6. With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.

IV. WHITE GLAZE

• 150 g Water
• 300 g Sugar
• 300 g Glucose syrup
• 150 g Gelatine mass
• QS Silver glitter

PROCESS

1. In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
2. Pour over the gelatine mass.
3. Stir and add the silver glitter.
4. Mix and set in the fridge overnight.
5. Use the glaze at around 38°C.