Purée Caraïbes, Rhum, Noisettes

1 - Light Caribbean cream

Boiron Caribbean Cocktail with Rum Puree

125 g

Gelatine leaves

3 g

Italian Meringue

60 g

Whipped cream

225 g

Plunge the gelatine in cold water. Dissolve with 1/3 of the fruit puree using a microwave oven. Prepare the Italian meringue and once it has cooled down, work it into the whipped cream. Add the fruit puree, cast the mixture, and freeze.

2 - Caribbean gelée

Boiron Caribbean Cocktail with Rum Puree

300 g

Gelatine leaves

6 g

Diced pineapple

125 g

Boiron Redcurrant with stalk

100 g

Lime zests

2 pcs

Caster sugar

50 g

3 - Streusel

Hazelnut powder

100 g

Caster sugar

100 g

Flour T45

100 g

Butter

100 g

Place all the ingredients in a stainless steel bowl, mix lightly with your hands to form small uniform balls, place in the refrigerator. Bake at 170°C for 20 minutes. Keep in a dry area before assembling.