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Tropical Recipe

Name: oleas Tropical Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Tropical
Ingredients: 1 cups Almond flour; 0.5 cups Coconut flour; 0.75 cups Sugar; 4 large Eggs; 0.5 cups Coconut milk; 1 tsp Baking powder; 1 tsp Vanilla extract; 100 g Milk chocolate; 100 g White chocolate; 2 tbs Kalamansi juice; 100 ml Heavy cream; 1 tsp Gelatin powder; 200 ml Mango puree; 200 ml Pineapple juice; 2 tsp Gelatin powder; 2 tbs Sugar; 4 large Egg whites; 1 cups Sugar; 2 tbs Lime juice; 150 ml Pineapple juice; 0.5 cups Sugar; 3 large Egg yolks; 50 g Butter; 0.5 cups Flour; 0.5 cups Desiccated coconut; 0.25 cups Brown sugar; 50 g Butter; 400 ml Coconut milk; 0.5 cups Sugar; 1 tsp Vanilla extract

Inspired by olea

Time2h

Serves8

almond coconut sponge cake, milk chocolate, kalamansi-white chocolate cremoso, mango-pineapple gelatin, lime meringue, pineapple curd, coconut crumble, coconut ice cream

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Ingredients

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Almond Coconut Sponge Cake

1 cups Almond flour

1/2 cups Coconut flour

3/4 cups sugar

4 large Eggs

1/2 cups Coconut milk

1 tsp Baking powder

1 tsp Watkins vanilla extract

Milk Chocolate Kalamansi-White Chocolate Cremoso

3 1/2 oz (100 g) Milk chocolate

3 1/2 oz (100 g) White chocolate

2 tbs Kalamansi juice

0.42 cup (100 ml) Heavy cream

1 tsp Gelatin powder

Mango-Pineapple Gelatin

7/8 cup (200 ml) Mango puree

7/8 cup (200 ml) Pineapple juice

2 tsp Gelatin powder

2 tbs sugar

Lime Meringue

4 large Egg whites

1 cups sugar

2 tbs ReaLime juice

Pineapple Curd

5/8 cup (150 ml) Pineapple juice

1/2 cups sugar

3 large Egg yolks

1 3/4 oz (50 g) Butter

Coconut Crumble

1/2 cups Flour

1/2 cups Desiccated coconut

1/4 cups Brown sugar

1 3/4 oz (50 g) Butter

Coconut Ice Cream

1 2/3 cup (400 ml) Coconut milk

1/2 cups sugar

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Method

Almond Coconut Sponge Cake

Prepare the Sponge Cake

Preheat the oven to 350°F (175°C). Grease and flour a round cake pan. In a bowl, mix almond flour, coconut flour, sugar, and baking powder. In another bowl, whisk eggs, coconut milk, and vanilla extract. Combine the wet and dry ingredients until smooth. Pour into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool completely.

Milk Chocolate Kalamansi-White Chocolate Cremoso

Make the Cremoso

Melt the milk chocolate and white chocolate separately. In a saucepan, heat the heavy cream and stir in the gelatin until dissolved. Add kalamansi juice, then combine with the melted chocolates. Mix well and chill until set.

Mango-Pineapple Gelatin

Prepare Gelatin

In a bowl, mix mango puree and pineapple juice. In a small bowl, dissolve gelatin in a few tablespoons of warm water. Combine the two mixtures and stir in sugar. Pour into molds and refrigerate until set.

Lime Meringue

Make the Meringue

In a clean bowl, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Fold in lime juice gently. Pipe onto the cake and torch lightly if desired.

Pineapple Curd

Prepare Curd

In a saucepan, combine pineapple juice, sugar, and egg yolks. Cook over low heat, stirring until thickened. Remove from heat and whisk in butter until smooth. Let cool.

Coconut Crumble

Make the Crumble

In a bowl, mix flour, desiccated coconut, and brown sugar. Cut in butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 15 minutes or until golden. Let cool.

Coconut Ice Cream

Prepare Ice Cream

In a bowl, whisk together coconut milk, sugar, vanilla extract, and salt. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until creamy and frozen. Transfer to a container and freeze until firm.