This tropical fruit dessert is the ultimate way to bring some island sunshine into the kitchen.
For the coconut cream, place the gelatine leaves into a bowl of cold water to soften.
Place the cream, sugar and fresh coconut purée into a pan and bring to the boil. Reduce the heat and simmer for 1-2 minutes, then remove from the heat. Squeeze out any excess water from the gelatine and add to the hot coconut mixture, stirring until dissolved.
Cover one end of four chef’s rings with a double layer of cling film and place onto a baking tray. Pour in the coconut cream, then place into the fridge to chill until set.
For the passionfruit jelly, place the gelatine leaves into a bowl of cold water to soften. Heat the passionfruit purée and sugar in a pan over a medium heat, stirring until the sugar has dissolved. Squeeze out any excess water from the gelatine and add to the passionfruit mixture, stirring until dissolved. Pour the mixture into a tray lined with cling film and place into the fridge to chill until set. Before serving, cut the jelly into small cubes.
For the mango mousse, place the gelatine leaves into a bowl of cold water to soften. Whip the cream with the sugar until soft peaks form when the whisk is removed.
Heat 50g/2oz of the mango purée in a small pan. Squeeze out any excess water from the gelatine and add to the mango purée, stirring until dissolved. Stir this mixture into the remaining mango purée, then fold in the whipped cream mixture. Transfer to a container and place into the fridge to chill until set.
For the lime curd, place the eggs, sugar, cream and lime juice into a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), whisking continuously until the mixture thickens, about five minutes. Stir in the lime zest, then place into the fridge to chill until ready to serve.
Preheat the oven to 180C/350F/Gas 4.
For the coconut tuile, cream the sugar and butter in a bowl until pale and fluffy, then add the egg whites and beat until smooth and well combined. Fold in the flour and desiccated coconut until the mixture comes together to form a thick paste. Spread the mixture out on a silicone baking sheet, using a palette knife, until about 3mm thick. Bake for 8-12 minutes, or until golden-brown and crisp.
Remove the tuile from the oven and set aside to cool for one minute before cutting out your desired shapes.
To serve, carefully slide a knife around the inside of the chef’s rings, gently peel away the cling film and turn the coconut creams out onto serving plates. Make quenelles out of the mango mousse and place alongside the coconut cream, then dot the plate with lime curd and passionfruit jelly. Garnish the mousse with the coconut tuile, then scatter the fresh mango and pineapple around the plate.
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