(This recipe appeared in the Spring 2022 issue of Pastry Arts Magazine)
To me, this dish is the epitome of Florida flavors. Being from Michigan, I never had the opportunity to use fresh produce year-round. Since I moved here two years ago, I have fallen in love with and discovered what real, fresh produce should taste like. There is no wonder why I love playing with the tropical harvests that come with each season.
Yield: 16 servings
Mango Confit Insert
- 300 g fresh mango
- 4 g vanilla paste
- 75 g granulated sugar
- 4 g pectin
- Dice the mangos and place in a small pot with the vanilla paste. Combine the sugar and pectin and add to the pot, stirring and cooking just until tender.
- Cast in 16 small dome molds. Freeze.
Exotic Passion Cremeux
- 200 g mango purée
- 200 g passion fruit purée
- 120 g egg yolks
- 120 g granulated sugar
- 7 g gelatin sheets (silver)
- 150 g unsalted butter
- Make a crème anglaise with the purées, egg yolks, and sugar. Add the bloomed gelatin. Burr mix in the butter.
- Cast into a large pebble mold, insert Mango Confit Insert. Freeze. Unmold and glaze with a neutral glaze.
- 300 g fresh mango
- 25 g granulated sugar
- 5 g vanilla bean paste
- Cook diced mango, sugar, and vanilla bean paste in a small pot until mangos are soft. Reserve.
Malibu Whipped Ganache
- 1000 g heavy cream, divided
- 50 g trimoline
- 50 g glucose
- 320 g white chocolate
- 250 g Malibu coconut liqueur
- In a saucepan, combine 500 g of the cream with the glucose and trimoline and bring to a boil.
- Melt the chocolate.
- Pour the cream mixture over the chocolate and burr mix. Slowly burr mix in the remaining 500 g cream and the Malibu liqueur. Chill overnight.
- Whip to desired peaks.
- 10 g gelatin sheets
- 50 g ice-cold water
- 300 g raspberry purée
- 50 g granulated sugar
- 4 g agar agar
- Bloom the gelatin in the water. Set aside.
- Combine the purée, sugar, and agar together in a pot and bring to a boil. Off the heat, add the drained gelatin.
- Cast into frames and chill until completely set.
- Cut in guitar cutter to desired size.
Passion Fruit Fluid Gel
- 1000 g passion fruit purée
- 12 g agar agar
- 2.8 g xanthan gum
- 86 g granulated sugar
- Vanilla paste, to taste
- Combine all ingredients in a saucepan and bring to a boil. Pour into hotel pan lined with plastic wrap. Chill until set.
- Burr mix until smooth.
French Swiss Meringue
- 337 g egg whites
- 337 g granulated sugar
- 252 g confectioners’ sugar, sifted
- In the bowl of an electric mixer, warm the egg whites and granulated sugar over a water bath until the sugar is dissolved.
- Whip in mixer until stiff peaks form. Gradually add confectioners’ sugar and mix until combined.
- Pipe 5 round dots onto acetate and place a second piece of acetate on top. Press down with a sheet tray until the meringue is about the thickness of a pencil and forms a flower shape (see photo). Place in dehydrator overnight.
Raspberry Cardamom Sorbet
- 100 g glucose powder
- 6 g sorbet stabilizer
- 300 g granulated sugar
- 450 g water
- 40 g cardamom pods
- 1000 g raspberry purée
- Mix the glucose powder, stabilizer and sugar together; set aside.
- Boil the water with the cardamom and let steep. Strain.
- Bring water back to a boil, then add the sugar. Boil for 1 minute to make simple syrup. Chill at least 4 hours.
- Pour the syrup over the puree. Spin in ice cream machine on normal settings.
- 100 g maltose
- 50 g desiccated coconut flakes
- Combine the maltose and coconut flakes in a food processor and process until thoroughly mixed. Reserve.
- Mango crispies
- Fresh raspberries
- Mango cut-outs
- Red-veined sorrel
- Edelweiss white chocolate garnish
- Place the Exotic Passion Cremeux on a plate. Pipe 5-7 dots of Malibu Whipped Ganache on the plate. Place 5 raspberry gels scattered about the ganache. Place the Mango Compote in 3 sections about the whipped ganache. Arrange the mango cut-outs adjacent to the compote. Sprinkle mango crispies on top of the whipped ganache. Place the Passion Fruit Fluid Gel in a squeeze bottle and pipe dots all around the dish in 3 different sizes. Top dessert with French Swiss Meringue. Gently place the Edelweiss chocolate garnish on top, securing it in the whipped ganache. Towards the top of the plate, place a spoonful of the Coconut Malto.
- Pacojet the sorbet to a smooth consistency. Make a quenelle of the sorbet and place on top of the Coconut Malto. Place 3 pieces of sorrel towards the top of the plate, on top of the meringue, and towards the bottom of the plate
About Emilia Tomaszycki
Emilia Tomaszycki, CEPC, is the Executive Pastry Chef of Bonita Bay Club in Bonita Springs, Florida. She defines her desserts as modern and sleek, and she feels that colors, textures, and flavors can make or break a well-plated dessert.
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