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Recipe by Ollivier CHRISTIEN, Pastry Chef at
Vergers BOIRON

1 - Coconut dacquoise (200 g /dessert)

	Ground almonds		80 g
	Grated coconut		200 g
	Icing sugar		280 g
	Egg whites		300 g
	Caster sugar		100 g
	Total weight		960 g

Whisk the egg whites stiffly with the sugar. Delicately add the following dry, sieved ingredients : icing sugar, grated coconut and ground almonds. Pipe out using a n°8 piping bag. Bake in a ventilated oven at 180°C for 20 minutes.

2 - Raspberry pip (140 g /dessert)

	Boiron Raspberries		380 g
	Granulated sugar		20 g
	Pectin		5 g
	Granulated sugar		130 g
	Glucose		20 g
	Drop of citric acid		5 g
	Total weight		560 g

Boil the raspberries with the mix sugar and pectin, then add the mix sugar and glucose. Bring to a boil. Then skim before adding acid off the heat. Reserve to cool.

3 - Wild strawberry IQF (80 g /dessert)

4 - Exotic puree mousse (400 g /dessert)

	Boiron Exotic Puree		500 g
	Gelatine sheets		12 g
	Italian meringue		500 g

	·	egg whites	160 g
	·	caster sugar	340 g

	Whipped cream		600 g
	Total weight		1612 g

5 - Passion fruit and apricot compot disk

	Vanilla pod		1
	Caster sugar		70 g
	Diced Apricots		100 g
	Boiron Passion fruit Puree		300 g
	Boiron Apricot Puree		200 g
	Marzipan 50 %		70 g
	Gelatine		10 g
	Total weight		750 g

Mix the marzipan with the Passion fruit puree using a beater. Bring the sugar and the vanilla to a light caramel, add the warmed Apricot puree and the diced Apricot and let infuse for an hour. Add the soaked gelatine to the Apricot caramel and pour into the marzipan softened in cold water and Passion fruit mix. Mould and freeze.