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Mont Malaku EN

This document provides a detailed recipe for a dessert called 'Malakum Mountain' designed for 20 people, featuring layers of mango and passion fruit coulis, coconut mousse, crispy coconut, and mango cream. Each component includes specific ingredients and preparation instructions. The final assembly involves layering and decorating the dessert with fresh mango and coconut.

Uploaded by

Lim Chun Xiang
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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488 views2 pages

Mont Malaku EN

This document provides a detailed recipe for a dessert called 'Malakum Mountain' designed for 20 people, featuring layers of mango and passion fruit coulis, coconut mousse, crispy coconut, and mango cream. Each component includes specific ingredients and preparation instructions. The final assembly involves layering and decorating the dessert with fresh mango and coconut.

Uploaded by

Lim Chun Xiang
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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M A L A K U M O U N TA I N

Original recipe by
Jordi BORDAS

RAVIFRUIT I 26140 Anneyron I France I Tel. +33 (0)4 74 84 08 53 I Fax. +33 (0)4 74 84 14 56 I www.ravifruit.com
INDIVIDUAL
DESSERTS CAKES
DESSERTS
ANDINDIVIDUELS
g RECIPE FOR 20 PEOPLE

MANGO AND PASSION FRUIT COULIS


SUGAR 38 Mix the sugar and pectin.
PECTIN NH 3.5 Heat the purées to 45°C.
RAVIFRUIT PASSION FRUIT PURÉE 113 Incorporate the sugar mixture and heat to 80°C stirring constantly.
RAVIFRUIT MANGO PURÉE 253 Cool to 50°C and use immediately.

COCONUT MOUSSE
RAVIFRUIT COCONUT PURÉE 346 Heat the purée to 20°C and the gelatine to 45°C, and mix with the carob bean gum
GELATINE 6/1 44 using a hand-held blender. Allow to cool until it starts to set.
CAROB BEAN GUM 2 Whisk the egg whites and the sugar on medium speed for 10 minutes until the formation
PASTEURISED EGGS WHITES 98 of soft peaks.
SUGAR 54 When the meringue is ready, incorporate the previous mixture and use immediately.

CRISPY COCONUT
COCONUT CRUMBLE1 263 Prepare the coconut crumble, when cool cut into cubes approximately 5 x 5 mm.
COCONUT PRALINE2 136 Prepare the coconut praline and gently mix with the crumble.
Spread on a baking sheet covered with parchment paper.

1
COCONUT CRUMBLE
SUGAR 75 In a food processor, combine the desiccated coconut, rice flour and salt to obtain
DESICCATED COCONUT 60 a fine powder.
SALT 1 Heat the coconut oil to 20°C.
COCONUT OIL 75 Using the electric whisk, mix all the ingredients to obtain a homogeneous ball.
WATER 19 Use a spatula to press the streusel dough through a square-mesh metal grill
onto a baking sheet covered with parchment paper.
Bake at 140°C for 20 minutes with the fan.

2
COCONUT PRALINE
ALMONDS 48 Toast the almonds in a fan oven at 150°C for 10 minutes. Leave to cool.
DESICCATED COCONUT 64 In a food processor, combine the almonds, desiccated coconut, and icing sugar
ICING SUGAR 48 to obtain a smooth dough, then use.

MANGO CREAM
SUGAR 98 Mix together the sugar, pectin and emulsifier.
PECTIN NH 25 Heat the purée and the egg yolks to 45°C then incorporate the previous mixture.
ICE-CREAM STABILIZER 8 Heat to 80°C stirring constantly. Cool to 30°C and leave to rest for an hour
RAVIFRUIT MANGO PURÉE 1 170 so the emulsifier activates.
PASTEURIZED EGG YOLKS 130 Heat the coconut oil to 35°C and gradually add the previous mixture, blending
COCONUT OIL 196 vigorously with a hand-held blender.
Strain and use.

Prepare the coulis and pipe it into SilikoMart “SF005 half-sphere” moulds. Place in the freezer. Prepare the mousse and pipe
ASSEMBLY

it into “SF022 small muffin” moulds. Place in the freezer. Prepare the crispy coconut and make discs using a 7.5 cm diameter
cutter. Place in the freezer. Prepare the cream and chill until it sets. Unmould the inserts and pour the coulis over the mousse
preparations. Place them on the crispy discs, then using a piping bag with a multi-hole nozzle, cover with cream making
an upward spiral.
Decorate with diced fresh mango and sprinkle with desiccated coconut and lemon zest.

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