Karukera vegetable dessert

Step1 Vegan French meringue

The ingredients

95g	(31.1%)	Water
10g	(3,3%)	OvoFree Mousse ()
0,5g	(0,5%)	FiPure Linen ()
100g	(32,7%)	Sugar
100g	(32,7%)	Powdered sugar

Process

Using a hand blender, mix the water, OvoFree Mousse, and FiPure Lin, then place the mixture in the bowl of a food processor fitted with a whisk attachment.

Beat while gradually adding the caster sugar.

Using a spatula, fold in the sifted powdered sugar.

Using a piping bag fitted with a Wilton 125 nozzle and a spinner, pipe the meringue along the edges of the previously greased molds (Silikomart ref: 26.192.13.0065).

Bake for 2 hours in a convection oven at 85°C. Halfway through cooking, remove the molds.

Store appropriately until ready to serve.

Step3 Vegan coconut cookie

The ingredients

95,87g	(29,3%)	Water
7,5g	(2,3%)	OvoFree Macaron ()
0,9g	(0,3%)	Salt
95,9g	(29,3%)	Sugar
19,2g	(5,9%)	Grape seed oil
3,8g	(1,2%)	Baking powder
77,7g	(23,8%)	Flour
15g	(4.6%)	Roasted coconut powder

Process

Using a hand blender, blend the water, OvoFree Macaron, and salt together, then place them in the bowl of a mixer fitted with a whisk attachment.

Gradually tighten while adding the sugar.

Using a spatula, fold in the grapeseed oil, then the baking powder, flour, and roasted coconut powder, which have been sifted beforehand.

In a 37 x 57 cm frame, weigh and smooth out 950 g of biscuit.

Bake in a convection oven at 350°F for about 15 minutes.

Step4 Mango and passion fruit confit

The ingredients

210g	(42.1%)	Mango puree (Les Vergers Boiron)
210g	(42.1%)	Passion fruit puree (Les Vergers Boiron)
50g	(10%)	Semolina sugar
20g	(4%)	Inulin ()
9g	(1,8%)	Pectin 325NH95 ()

Process

In a saucepan, heat the purées to 40°C and add the sugar, inulin, and Pectin 325NH95. Bring to a boil. Transfer to a container lined with plastic wrap and leave to set in the refrigerator.

Using a hand blender, blend until creamy. Use immediately or store in the refrigerator.

Step5 Passion fruit siphon

The ingredients

188g	(25%)	Passion fruit puree (Les Vergers Boiron)
360g	(47.9%)	Water
12,8g	(1,7%)	Pectin 325NH95 ()
109g	(14,5%)	Semolina sugar
75g	(10%)	Inulin ()
4,5g	(0,6%)	OvoFree Mousse ()
1,5g	(0,2%)	FiPure Linen ()

Process

In a saucepan, heat the purée and water to 40°C.

Whisk vigorously to add the mixture of Pectin 325NH95, caster sugar, inulin, OvoFree Mousse, and FiPure Lin.

Bring to a boil, then refrigerate for about 12 hours.

Using a blender, blend the mixture and then fill the siphon.

Add two gas cartridges and refrigerate until ready to serve.

Step6 Coconut cream

The ingredients

350g	(73.5%)	Unsweetened coconut purée (Les Vergers Boiron)
25g	(5,2%)	Semolina sugar
40g	(8.4%)	Inulin ()
0,5g	(0,1%)	FiPure Linen ()
60g	(12.6%)	Cocoa butter
1,5g	(0,2%)	Lime zest

Process

In a saucepan, combine the unsweetened coconut purée, caster sugar, and inulin, then bring to a boil.

Pour the FiPure Lin, cocoa butter, and lime zest into a bowl and use a hand blender to mix until the emulsion is smooth.

Refrigerate for 12 hours before beating with an electric mixer using the whisk attachment.

Keep in the refrigerator until ready to serve.

Assembly and information

QS mango brunoise
QS passion fruit
QS fresh coconut
Place the biscuit in a deep plate.
Pipe a spiral of coconut cream.
Arrange the mango cubes and coconut crumble.
Fill the siphon. Scoop out a little with a hot spoon and garnish with the confit.
Decorate with coconut shavings and serve immediately.