Caraïbes

    • Prep Time
    • 45 minutes
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • Difficulty Level
    • Intermediate

Almond lime biscuit

Ingredients

  • 180 g egg whites
  • 60 g granulated white sugar
  • 150 g icing sugar
  • 150 g almond powder
  • 40 g flour
  • ¼ lemon zest

Preparation

Using an electric beater, beat the egg whites with the granulated white sugar. Incorporate the icing sugar, almond powder and the flour, all previously sifted.Add the lime zest to the mixture. Pour the batter into a baking pan. Dust the mixture with icing sugar. Bake at 170°C for about 12 minutes.

Hazelnut caramel

Ingredients

  • 100 g granulated white sugar (caramelized)
  • 50 g glucose Aiguebelle
  • 140 g whipping cream
  • 1 g salt
  • 35 g butter
  • 80 g hazelnut, chopped

Preparation

In a saucepan, cook the granulated white sugar and glucose. Uncook using the hot whipping cream. Add the fleur de sel, the butter and mix. Finally add the chopped hazelnuts. keep aside for the montage.

Light Caribbean cocktail mousse

Ingredients

  • 100 g passion puree
  • 100 g mango puree
  • 100 g pineapple puree
  • 56 g mass of gelatin
  • 65 g egg whites
  • 65 g granulated white sugar
  • 25 g water
  • 135 g whipped cream

Preparation

In a saucepan, cook the granulated white sugar and water to 121°C. Pour over the egg whites and blend the mixture until it completely cools down. Stir in the gelatin mass previously melted at 40°C into the cold fruit purees. Add the meringue, then the whipped cream.

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