Pamplemousse, banane et groseille, baies roses, ananas

Recipe by Ollivier CHRISTIEN
Head pastry chef at Vergers BOIRON

1 - Coconut meringue

Egg whites

250 g

Caster sugar

250 g

Icing sugar

200 g

Coconut powder

50 g

Sieve the icing sugar with the coconut powder. Whisk the egg whites with a little sugar, pour the remaining sugar in three phases, beat until very stiff. With a skimmer, add the icing sugar over the stiffly beaten eggs. Using piping bag n°10, pipe out your shells to receive the ice cream and decorative elements. Bake at 120°C in a ventilated oven for 10 minutes then 2 hours at 100°C with the key open. Keep in the steam oven until assembly.

2 - Grapefruit and Banana jelly with Pink Peppercorns

Boiron Pink Grapefruit Puree

300 g

Grapefruit supremes

150 g

Diced banana

150 g

Caster sugar

80 g

Boiron IQF redcurrants

100 g

Gelatine

20 g

Pink peppercorns

5 peppercorns

Put the gelatine in cold water. Heat the fruit puree, add the sugar, the melted gelatine (in the microwave) and add the diced fruit, the redcurrants and peppercorns. Leave to infuse for 15 minutes. Pour into 6 cm tins and keep cool until assembly.

3 - Recipe for the basic mix for the fruit ice cream

Milk

500 g

Cream 35% fat in dry matter

115 g

Inverted sugar

50 g

Saccharose

200 g

Powdered milk 0% fat in dry matter

95 g

Ice cream stabiliser

6 g

Atomised glucose

34 g

Heat the milk, cream and inverted sugar at 45°C. Add the saccharose, atomised glucose, powdered milk and stabiliser mixture. Heat the mixture to 85°C. Blend and cool rapidly to refrigerator temperature. Leave to mature for at least 3 hours in the refrigerator.

4 - Pineapple ice cream (80 g / plate)

Basic ice cream mix

1000 g

Boiron Pineapple Puree

800 g

Add the fruit puree in the basic mixture. Blend and churn in the sorbet machine.

Assembly of the plate

Place the grapefruit jelly on the plate. Arrange disks of meringue and a few fresh fruit on top. Place a kebab of caramel-coated pineapple and mango and raspberry coulis. Add a ball of pineapple ice cream over the meringue just before serving.