Vanilla Chantilly, Watermelon Granite, Mango Espuma and Coconut Shortbread

Serves 4

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Ingredients:

Watermelon Granite:

Juice of half a watermelon

100ml sugar

Juice of 2 limes

Mango Espuma:

2L Mango Juice

1 Orange

2 leaves gelatin

100g sugar

Vanilla Chantilly:

4 egg yolks

100g castor sugar

1 tsp cornflower

300ml double cream

300ml milk

1 tsp vanilla powder

100ml whipping cream

Coconut Shortbread:

200g coconut

300g butter

200g sugar

10g salt

1 tsp vanilla powder

400g flour

Method

Granite:

Juice the watermelon. Add your sugar and lime. Place in a metal container and put in the freezer overnight. Take your fork and scrape it until it breaks up.

Espuma:

Add your mango juice, orange juice and sugar to a pot and reduce it by half. Bloom your gelatin leaves in cold water for 15 min. Remove and place into the hot mango liquid. Whisk the gelatin in and then strain through a sieve. Place into a fridge and leave to cool. Put your mango mixture into the foam gun and use 1 gas charger in the gun.

Coconut Shortbread:

In a large bowl add all the dry ingredients. Dice the room temperature butter and mix in with your fingers until the mixture looks like wet sand. Spread out over a baking tray and bake in the oven at 106 degrees for 15 minutes. Remove from the oven and use your hands to break the mixture into a crumble.

Vanilla Chantilly:

In a pot, add your cream, milk and vanilla and bring to the boil. In a bowl add your eggs, sugar and flour. Whisk until combined and egg yolks are pale. Take your hot cream mixture and add roughly 100ml into the egg mixture. Whisk well into the egg mixture. Add your egg mixture back to the pot with the rest of the cream. Put back onto the heat and keep stirring until mixture begins to thicken. Once the consistency is nice and thick, remove from the heat, strain through a sieve and put in the fridge. Once the mixture is cold it should be set very firm. Add to a bowl.

In a separate bowl, whisk your whipping cream until soft peaks begin to form. Then fold this cream into your custard. Take some good quality brandy ( I use Jorgensen’s) and add 1 or 2 tbs. Fold into the chantilly mix.

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