(This recipe appeared in the Fall 2021 issue of Pastry Arts Magazine)
‘Cocoanut’ is the perfect summer-inspired dessert. As we all enjoy the summer heat by the beach, most of us have access to coconut water to ensure our bodies stay hydrated. While Chicago does not grow coconuts, I want guests to travel to Travelle at The Langham to experience this indulgent dessert. I decided to serve our guests with my version of coconut, a very refreshing dessert made with coconut puree. The pineapple sorbet, along with a passion fruit coulis, adds tropical flavor. I also use kiwi and mango marinated with fresh mint. This dessert reminds me of a dream vacation on a tropical island.
- 600 g dark chocolate
- Melt the chocolate to 122˚F (50˚C). Cool down to 80˚F (27˚C). Bring up to 88˚F (31˚C).
- Once the chocolate reaches the working temperature, cast a half sphere mold with chocolate. Let it set.
- 800 g Boiron Coconut Puree
- 100 g granulated sugar
- 10 gelatin sheets
- 600 g heavy cream, whipped to soft peaks
- 100 g Malibu Rum
- In a bowl, heat the puree with the sugar on low heat.
- Soak the gelatin in ice cold water.
- Once the coconut puree is warm, remove from heat add the gelatin sheets. Mix well until it’s dissolved. Add Malibu rum followed by whipped cream.
- Pour in the chocolate shell and refrigerate for 6 hours.
- 1 whole mango
- 3 whole kiwis
- 10 g fresh mint
- Peel and dice the mango and kiwi.
- Finely chop the mint leaves. Mix all of the ingredients gently and store cold.
- 1000 g Boiron Pineapple Puree
- 450 g water
- 240 g granulated sugar
- 180 g powdered glucose
- 34 g trimoline
- 5 g sorbet stabilizer
- In a saucepan, heat the water and sugar. Bring it to boil and add the remaining ingredients, except the puree. Once the mixture is boiling, pour it on the puree and burr mix it well. Store it overnight in the refrigerator.
- Spin the next day and store in freezer until ready to use.
Almond Coconut Soil
- 400 g all-purpose flour
- Pinch of baking powder
- 240 g shredded unsweetened coconut
- 50 g almond flour
- 100 g unsalted butter, melted
- 240 g light brown sugar
- 4 large eggs
- In electric mixer fitted with the paddle, mix together the flour, baking powder, coconut and almond flour. Add the melted butter and mix well.
- Bake at 350˚F (180˚C) until golden brown. Cool and store in an airtight container until ready to use.
- 250 g Boiron Passion Fruit Puree
- 20 g granulated sugar
- 5 g cornstarch
- 2 g lemon juice
- Bring the puree to a boil. Add the sugar and cornstarch-lemon juice slurry mix and cook over medium heat until thickened. Strain through chinois and cool it down over ice bath.
- Small cubes of mango, kiwi and pineapple
- Micro mint leaves
1. Make two overlapping rings (about 4ʺ/10.16 cm in diameter) of Passion Coulis on plate. Add 2 tablespoons of Coconut almond soil in the very center of coulis. Place the coconut in the center, tilted towards front. Add some of tropical fruit cubes in the center and some over the coulis.
2. Scoop the pineapple sorbet and place it on left side of cocoanut. Place micro mint in the center of cocoanut.
About Nitin Bali
Nitin Bali is a pastry chef at Travelle at The Langham, Chicago, IL. After finishing his pastry degree from Long Beach City College, he was able to work with Pastry Chef Adina Schaffer, who became his mentor. His signature style is modern-classical.