Ideal for an impressive finish to any meal this summer, Matteo Sargentelli, Head Pastry Chef At The Landmark London shares his recipe for an exotic Vacherin with coconut sorbet lime meringue and basil oil
Ingredients
Meringue Lime
• 200 caster sugar
• 100 egg white
• Lime zest
Exotic jelly
• 500 gr Passion fruit and Mango puree
• 100 gr Caster sugar
• 100gr Water
• 3gr Agar Agar
Coconut chips
• 300gr water
• 300gr Caster sugar
Coconut sorbet
• 1000 gr puree coconut
• 115 gr glucose
• 5 gr super neutrose (stabilizer)
• 50gr trimoline (inverted sugar)
• 300 gr caster sugar
• 990 gr water
Fresh fruit:
• Dice few pieces of Pineapple and dragon fruit 1 x 1cm
Basil oil
• 100gr fresh basil
• 20gr spinach
• 250gr olive oil
Method
1 Whip your egg white and add your sugar in slowly over 3 times/intervals. Whisk until stiff.
2 Spread on baking paper or acetate sheets to your desired shape.
3 Mix your sugar and agar aar together and mix them in cold water, add to your exotic puree. Bring to boil and keep boiling for at least 3 minutes. Set on a flat tray for at least 45 minutes, using a 8cm cutter gently cut your round bases.
4 Make a syrup boiling water and sugar together, open the coconut and with a potato peeler gently get shave the coconut strips (the longer the better) boil the coconut in the syrup until it becomes transparent. Drain it and give preferred shape. I use small round silicon mould for my chips. Put in the oven at 70 C (to maintain the nice white colour) for at least 2 hours or until Crunchy.
5 Dice few pieces of Pineapple and dragon fruit 1 x 1cm
6 Put in a mixer all the ingredients and mix together until smooth, sieve the mix using a thin linen cloth before use. Assemble.
Recipe courtesy of Matteo Sargentelli, Head Pastry Chef At The Landmark London
