Recipes

Citrus Dessert “White & Gold”

Fluffy citrus dessert with mango, coconut, and chocolate

10-12 people

2,5 hours

  • Almond Biscuit: 125g sugar, 50g brown sugar, 135g butter, 100g almond powder, 2g salt, 135g flour, 20g cocoa powder, 175g Cocovite liquid whole egg, 100g cream (35%), 3g baking powder
  • Mango & Passion Fruit Cremeux: 120g Cocovite liquid whole egg, 140g sugar, 120g butter, 60g white chocolate, 110g passion fruit purée, 70g mango purée, 7g gelatin powder, 35g water
  • Coconut Cream: 880g coconut purée, 60g Cocovite liquid egg yolk, 200g sugar, 30g pudding powder, 280g cocoa butter, 800g Italian meringue, 2000g whipped cream
  • Meringue: 200g water, 800g sugar, 560g Cocovite liquid egg white, 320g sugar
  • Finishing Touches: crunchy toppings, chocolate decoration, dried meringue

Start with the almond biscuit by mixing the room-temperature butter with the sugar, brown sugar, salt, and almond powder in a stand mixer with a paddle attachment. Then add the egg and cream while keeping the batter smooth. Sift the flour and baking powder together and gradually mix them into the batter. Spread the mixture in a baking mold to a thickness of 1.5 cm and bake at 160°C for 20 minutes. Let cool.

Next, prepare the mango and passion fruit cremeux. Heat the eggs, sugar, and both fruit purées to 84°C and add the pre-soaked gelatin. Stir the white chocolate and butter into the warm mixture until smooth. Let cool until ready to use.

Prepare the coconut cream by heating the coconut purée, sugar, pudding powder, and egg yolks together to 85°C. Mix this mixture with the cocoa butter and Italian meringue until smooth. Let it cool to 28°C and gently fold in the whipped cream.

For the meringue, heat water with 800g of sugar to 118°C. Meanwhile, beat the egg whites with the remaining sugar until stiff. Slowly pour the hot sugar mixture into the egg whites while continuing to beat until the mixture has cooled. For decoration, you can dry the meringue if desired.

  • Ensure all ingredients for the biscuit are at room temperature for an even mixture and airy result.
  • Allow the coconut cream to cool completely before adding the whipped cream to prevent curdling.

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