Cocktail Caraïbes, Caramel et Amandes

1 - Almond dacquoise

Almond powder

540 g

Icing sugar

600 g

Caster sugar

200 g

Egg whites

600 g

Flour T45

40 g

Sieve together the almond powder, the icing sugar, and the flour. Whip the egg whites and the sugar together. Work the dry mix into the egg whites and fold in together gently. Arrange and cook at 180°C for 20 minutes.

2 - Caramel mousse

Caster sugar

170 g

Light cream

320 g

Whole milk

420 g

Egg yolks

90 g

Gelatine leaves

12 g

Italian meringue

110g

Whipped cream

280 g

Boiron nougat chips

150 g

Cook the caster sugar to make it turn brown and plunge the gelatine in cold water. Bring the cream and the milk to a boil and pour into the caramel. Once the mixture is even, pour it into the egg yolks and cook at 85°C. Work in the gelatine, and chill as quickly as possible. In the meantime, prepare the Italian meringue and the whipped cream. Once the caramel mixture is almost stiffened, add the tepid Italian meringue with the whipped cream, mix delicately, cast, sprinkle the nougat chips on the top and freeze.

3 - Caribbean mousse

Boiron Caribbean Cocktail with Rum Puree

500 g

Gelatine leaves

12 g

Italian meringue

220 g

Heavy cream whipped

450 g

Plunge the gelatine in cold water. Prepare the Italian meringue, heat 1/3 of the fruit puree and dissolve the gelatine in it. Work the gelified fruit puree into the lukewarm meringue and add the whipped cream. Mix delicately while adding the rest of the fruit puree. Cast and freeze

Decorate with sliced pineapple bits and some Boiron redcurrants