"Michael Laiskonis, Creative Director, Institute of Culinary Education in New York, NY, shares his Coconut Passion Fruit Verrine recipe in the DessertProfessional.com Dessert Trio column."
In DessertProfessional.com's latest issue, the Dessert Trio column features three different dessert perspectives on coconut, from three top pastry chefs, François Payard, Michael Laiskonis and Elizabeth Falkner. Click the following to see recipes and notes by:
François Payard | Elizabeth Falkner
Notes: Coconut and milk chocolate are one of my favorite dessert pairings. The slight hint of star anise infused into the chocolate cremeux offers added depth, while the passion fruit pearls add an acidic counterpoint. The use of coconut oil in the crushed sablée creates a subtle nostalgic flavor of sorts that brings to mind mass market cookies of our youth.
Yield: About 20 servings
Coconut Panna Cotta :
- 10.5 oz/300 g heavy cream (35% fat)
- 5.3 oz/150 g granulated sugar
- 14 oz/400 g coconut purée
- 3 sheets gelatin, bloomed
1. Combine the heavy cream and sugar in a small saucepan; gently heat until sugar is dissolved.
2. Combine the cream mixture, the coconut purée, and the bloomed gelatin. Thoroughly emulsify with an immersion blender.
3. Transfer the mixture to prepared ‘verrine’ glasses and chill.
Milk Chocolate Cremeux:
- 8.8 oz/250 g whole milk
- 7 oz/200 g heavy cream (35% fat)
- 1 oz/30 g granulated sugar
- 0.17 oz/5 g star anise
- 2.8 oz/80 g egg yolk
- 1 sheet gelatin, bloomed
- 10.5 oz/300 g milk chocolate couverture
1. Combine the milk, cream, sugar, and star anise. Bring to a boil; remove from heat, cover and infuse for 15 minutes.
2. Remove the star anise and return to a boil. Remove from heat and whisk in the egg yolks. Whisk in the bloomed gelatin.
3. Transfer to a container and add the milk chocolate, emulsify with immersion blender and transfer the mixture to prepared ‘verrine’ glasses and chill.
- 2.6 oz/75 g unsalted butter
- 1.76 oz/50 g coconut oil
- 2.8 oz/80 g granulated sugar
- 0.88 oz/25 g dry coconut, finely ground
- 1.9 oz/55 g egg yolks
- 0.17 oz/5 g coconut compound
- 6.3 oz/180 g all-purpose flour
- 0.1 oz/3 g salt
- 0.17 oz/5 g baking powder
1. In a mixer bowl fitted with the paddle attachment, cream together the butter, coconut oil, sugar, and dry coconut.
2. Slowly add the egg yolks, followed by the coconut compound, scraping down the bowl after each addition.
3. Add the flour, salt, and baking powder, mixing just until combined. Chill.
4. Roll or sheet dough to desired thickness; form and bake as desired.
Passion Fruit Pearls:
- 5.3 oz/150 g passion fruit purée
- 1.76 oz/50 g granulated sugar
- 0.06 oz/1.7 g agar agar
- 0.01 oz/0.3 g locust bean gum
- 3.5 oz/100 g water
- Neutral vegetable oil, chilled, as needed
1. Combine the passion fruit purée and sugar. Gently warm and reserve.
2. Combine agar agar and locust bean gum, and then disperse into the water. Transfer to a small saucepan. Bring this mixture just to a boil, reduce heat and simmer for 2-3 minutes. Remove from heat and incorporate into the warmed passion fruit base.
3. Drop the mixture into cold vegetable oil (40°F/5°C), allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse, and then drain.
Passion Fruit Gel:
- 3.5 oz/100 g water
- 0.1 oz/3 g agar
- 3.5 oz/100 g granulated sugar
- 3.5 oz/100 g passion fruit purée
1. Combine water and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for 2 to 3 minutes.
2. Remove from heat and whisk in sugar and passion fruit purée. Allow to cool and set.
3. Process in blender until smooth.
- Chocolate Decor
Into each of the prepared ‘verrine’ glasses previously set with coconut panna cotta and milk chocolate cremeux, place a layer of the crushed coconut sablée, chocolate décor, and passion fruit pearls. Top each glass with additional chocolate décor and finish with a few drops of passion fruit gel.