Prep 30 m
Cook 1h
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Ingredients

    Coconut dacquoise
    900 gms egg white                            
    225 gms sugar                                    
    320 gms icing sugar                           
    240 gms almond powder                    
    178 gms coconut powder                   
    50 gms flour                                    

    Pineapple apricot marmalade
    225 gms apricot puree                       
     60 gms sugar                              
     4 gms agar agar                            
    7 gms lemon juice                         
    100 gms pineapple puree                    
    300 gms pineapple cubes                    
                                  

    Coconut mousse
    250 gms coconut milk                       
    60 gms icing sugar                           
    12 gms gelatin                                 
    250 gms whipped cream                   

    White chocolate spray
    60 gms cocoa butter                       
    200 gms white chocolate                   
     

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Ingredient Substitution Guide

Method

Coconut dacquoise

In a mixer, whip the egg white to a soft peak and add the sugar gradually to make a soft meringue.

Fold in all the other ingredients together with icing sugar to make the cake batter.

Spread it on a parchment paper or a silicone mat.

Bake at 180°C in a pre-heated oven, leave it at room temperature to cool it down completely. Keep it aside.

Pineapple Apricot Marmalade

In a saucepan, cook pineapple cubes, pineapple puree, and sugar over medium flame. Strain the pineapple and reserve the juice.

Boil the apricot puree-sugar mix and agar agar, until boiling.

Then, transfer it to a container and set it in the refrigerator.

Once the jelly is set, using a hand blender, blend it into a smooth paste.

Fold the cooked pineapple into the apricot gel. Keep it aside.

Coconut Mousse

In a bowl, whip the cream to a soft peak and store it in the refrigerator.

Soak the gelatin in water. Boil the coconut milk with sugar, and add the bloomed gelatin.

Fold the previously whipped cream once the mix is cooled down to 35°C. Keep it aside.

White chocolate spray

In a saucepan melt white chocolate and cocoa butter over a medium flame.

Assemble

Spread the pineapple apricot marmalade on top of the coconut decquoise and freeze it.

Pipe the coconut mousse into the desired shaped silicon mold and insert frozen marmalade into the mousse.

Freeze the mousse and spray or dip it into the white chocolate mixture. Top it with an apricot slice. Coconut pineapple and apricot petit gateau is ready to be served.

Vimal Nair

He is the Head of Pastry at Risen Café & Artisanal Bakery.

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