Perle de Tahiti Recipe by Johanna le Pape

Composition

I. Lime shortcrust
II. Mango confit
III. Vanilla-coconut ganache
IV. White glaze
V. White chocolate decoration

I. Lime shortcrust

  • Butter 110 g
  • Sugar 75 g
  • Egg yolk 45 g
  • Salt 3 g
  • Lime ½ pc
  • Rice Flour 150 g
  • Baking soda 3 g
  • Cocoa Butter 70 g
  • Silver glitter 1 g
Process

Mix the butter with the sugar. Add the egg yolk, the salt, the zest of the lime, the rice flour and the baking soda. Spread between 2 parchment papers at 4 mm thickness. Bake at 170°C for 10 min. Let cool and cut the biscuit as a cube of 0.5 cm/0.5 cm. Add the melted cocoa butter and mix. Spread 550 g on a baking tray 30/40. Bake 3 min at 170°C. Freeze and cut with a 3 cm round cutter. Brush with the silver glitter.

II. Mango confit

  • Mango 300 g
  • Coconut sugar 20 g
  • Pectin 4 g
  • Mint 5 g
  • Mango brunoise 100 g
Process

Wash, peel and cut the mango. Mix the fruit pulp. In a pot, heat the pulp and add the pectin mixed with the coconut sugar. Bring to a boil. Let cool in the freezer and then add the chopped mint and the mango brunoise.

III. Vanilla – coconut ganache

Process

Heat the coconut milk with the vanilla bean and the salt. Infuse for 1 hour. Strain and boil again. Add the gelatine and pour over the white chocolate. Then, add the whipping cream. Mix and strain. Keep in the refrigerator for 24 hours. With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.

IV. White glaze

  • Water 150 g
  • Sugar 300 g
  • Glucose syrup 300 g
  • Gelatine mass 150 g
  • Silver glitter qs
Process

In a saucepan, cook the water, the sugar, the glucose syrup to 103°C. Pour over the gelatine mass. Stir and add the silver glitter. Mix and set in the fridge overnight. Use the glaze at around 38°C.

Share