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Exotic Verrines

Posted by: AUI

Active Time

0 Hour
35 Minutes

Total Time

1 Hour
15 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

14.2 oz Lime Streusel 402 g Lime Streusel

36.2 oz Lime Dacquoise 1027 g Lime Dacquoise

17.6 oz Panna Cotta 500 g Panna Cotta

35.8 oz Exotic Creme 1016 g Exotic Creme

14.3 oz Exotic Gelee 404 g Exotic Gelee

9.6 oz Exotic Meringue 273 g Exotic Meringue

12.0 each EXTRA THIN CHOC RD BRIGHT GREEN, 3.5x3.5CM, 325PC 12 each EXTRA THIN CHOC RD BRIGHT GREEN, 3.5x3.5CM, 325PC (616893) (616893) Qty: 1

Cantonese-Style Caramelized Macadamia Nuts as Needed Cantonese-Style Caramelized Macadamia Nuts as Needed (672053) (672053) Qty: 1

Directions

Dispense the Panna Cotta in the bottom of the verrines. Allow to completely set in the refrigerator. Next layer with the Exotic Gelee.
Place a disc of the Lime Dacquoise on top of the Exotic Gelee, Pipe a layer Exotic Crème and allow it to set up in the refrigerator. Once ready, decoratively pipe the Exotic Crème. Garnish with green décor, Cantonese Macadamias and Lime Streusel.

1Lime Streusel

Ingredients

3.0 oz Granulated sugar 84 g Granulated sugar

3.0 oz Cake flour 84 g Cake flour

0.0 oz Salt 1 g Salt

3.0 oz Hazelnut Flour 84 g Hazelnut Flour (018042) (018042) Qty: 1

3.0 oz Butter, Cubed 84 g Butter, Cubed

0.1 oz Lime, zest, grated 3 g Lime, zest, grated

Directions

Combine all ingredients in the bowl of a stand mixer and paddle just until everything comes together. Form a log with the dough, wrap in plastic and place in freezer until frozen solid. Grate the streusel dough on a box grater or through a glazing rack on to a parchment paper-lined sheet pan and refrigerate. Place the chilled streusel into a sheet pan. Bake in a 320ºF/160ºC for 8-10 minutes or until lightly golden brown

2Lime Dacquoise

Ingredients

9.1 oz Icing Sugar Powder, 750g 257 g Icing Sugar Powder, 750g (672010) (672010) Qty: 1

ALMONDFLOUR SUPER FINE MESH #20, 25LBS as Needed ALMONDFLOUR SUPER FINE MESH #20, 25LBS as Needed (204168) (204168) Qty: 1

11.6 oz Egg white 328 g Egg white

3.8 oz Granulated sugar 108 g Granulated sugar

0.2 oz Lime, zest only 5 g Lime, zest only

0.9 oz Key Lime Compound 27 g Key Lime Compound (011022) (011022) Qty: 1

Directions

Sift together the powdered sugar and almond flour. Zest the limes directly into the dry ingredients and toss together. In a mixer fitted with a whisk, whip the egg whites and sugar to medium soft peak. Slowly fold the dry ingredients into the meringue and spread the batter onto two greased/parchment-lined half sheet pans. Bake at 350ºF/176ºC for 10-12 minutes or until done.

3Panna Cotta

Ingredients

1.6 oz Panna Cotta (1 Box: 6 Bags) 45 g Panna Cotta (1 Box: 6 Bags) (504110) (504110) Qty: 1

16.0 oz Cream, Half and half 455 g Cream, Half and half

Directions

Put the half and half in a pot and bring to a boil. Whisk in Panna Cotta (1 Box: 6 Bags) mousse mix and bring to a second boil while stirring constantly. Dispense into vessels and allow to set in the refrigerator.

4Exotic Creme

Ingredients

0.3 oz Sheet Gelatin Gold (500 sheets) 8 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

11.6 oz FROZEN PUREE, EXOTIC, 1 KG 330 g FROZEN PUREE, EXOTIC, 1 KG (655025) (655025) Qty: 1

11.6 oz Heavy cream 330 g Heavy cream

5.6 oz Egg yolk 160 g Egg yolk

5.6 oz Granulated sugar 160 g Granulated sugar

1.0 oz Malibu Coconut Rum 28 g Malibu Coconut Rum

Directions

Bloom the gelatin in cold water and set aside. Combine the exotic purée and cream in a sauce pan and bring to a boil. In a separate bowl, whisk together the yolks and sugar, and then temper with the fruit purée mixture. Return mixture to the saucepan and cook, stirring continuously, until temperature reaches 185ºF/85ºC. Pass through a sieve. Then, strain the gelatin and whisk it into the hot cream, along with the coconut rum.

5Exotic Gelee

Ingredients

0.3 oz Sheet Gelatin Gold (500 sheets) 8 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

14.4 oz FROZEN PUREE, EXOTIC, 1 KG 408 g FROZEN PUREE, EXOTIC, 1 KG (655025) (655025) Qty: 1

2.7 oz Granulated sugar 77 g Granulated sugar

Directions

Bloom the gelatin in cold water and set aside. Heat up half the tropical purée in a saucepan. Strain the gelatin and whisk it into the hot purée; add the rest of the puree and dispense on top of the panna cotta.

6Exotic Meringue

Ingredients

7.1 oz FROZEN PUREE, EXOTIC, 1 KG 200 g FROZEN PUREE, EXOTIC, 1 KG (655025) (655025) Qty: 1

2.3 oz Granulated sugar 65 g Granulated sugar

0.3 oz SOYAWHIP 8 g SOYAWHIP (672240) (672240) Qty: 1

Directions

Combine all ingredients in a mixing bowl. Using the whip attachment whip until full volume, place into a piping bag for assembly.

Flavor Profiles

Taste Profile

Sweet
Salty

Aroma Profile

Nuts
Others
Dairy
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Hard
Crunchy
Solid
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Smooth

Temperature Profile

Room Temperature
Cold