Paradise in Miami

Composition:

Speculoos Short Crust Cookie

Brown Butter Banana Cake

Mango Lime Cremeux

Pinapple Basil Compote

Lychee Lime Mousse

Mirror Glaze

Decoration:

Chocolate Work using Belcolade Amber Chocolate

Instructions

Speculoos Short Crust Method
  • In a Robot Coupe, pulse all dry ingredients. 
  • Then add butter and eggs. 
  • Once a dough has formed, chill and sheet to 3 mm. 
  • Bake at 165°Celsius for 13 minutes.

Brown Butter Banana Cake Method
  • Combine softened brown butter, brown sugar, eggs and vanilla in a Robot Coupe. 
  • Sift dry ingredients together and add to the brown butter mixture. 
  • Once well incorporated pour 1000 grams to half sheet pan. 
  • Bake at 165°Celsius for 17 minutes.

Mango Lime Cremeux Method
  • Combine sugar, pectin, lime zest and cornstarch. 
  • Add cornstarch mixture to mango puree and heat to a boil for 2 minutes stirring often. 
  • Cool mixture to 45°Celsius and add gelatin. 
  • Add butter, lime juice and combine until smooth. 
  • Pour Mango mixture onto a half sheet pan and freeze until ready for use.

Pineapple Basil Compote Method
  • Caramelize together sugar and water. 
  • Deglaze with pineapple and cook till softened. Combine lime with cornstarch and add to pineapple mixture. 
  • Bring to a boil and cook for 1 minute or until thickened. 
  • Add gelatin and reserve in freezer until ready for use.

Lynchee Lime Mousse Method
  • Heat cream, half of lychee puree and sugar to a boil. 
  • Pour/mix over recently whisked yolk, sugar and lime. 
  • Heat to 82°Celsius. 
  • Strain over puree and gelatin and cool to 21°Celsius. 
  • Pour egg mixture in three additions to whipped cream while slowly folding till both mixtures are combined.

Mirrior Glaze Method
  • Heat sugar, glucose and water to 104°Celsius. 
  • Pour over milk, gelatin, white chocolate and color. 
  • Use a hand blender to mix being careful not to incorporate air bubbles. 
  • Reserve for next day and heat mix to 40°Celsius for use.

White Nuetra Glaze Method
  • Sift color into Neutre and then mix until incorporated. 
  • When ready for use heat to 62°Celsius

About this Recipe:

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