Tropical

Name: Tropical
Ingredients: 25 g yellow colour; 100 g cocoa butter; 250 g zephyr white chocolate; 20 g water; 50 g caster sugar; 25 g egg whites; 80 g desiccated coconut; 5 g baking powder; 100 g unsalted butter; 10 g lime zest; 150 g water; 150 g lime juice; 20 g lime zest; 330 g coconut milk; 200 g whole eggs; 300 g caster sugar; 150 g whipping cream; 200 g T55 soft flour; 50 g egg whites; 12 g gelatine; 40 g yoghurt crispies; 90 g caster sugar; 10 g whole milk; 250 g Alphonso mango purée reduced to 200 g; 200 g whipping cream; 60 g egg yolks; 50 g whole eggs; 45 g passionfruit purée; 70 g caster sugar; 75 g egg yolks

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Coconut Lime Sponge

200 g whole eggs
300 g caster sugar
150

Dessert

Method

Coconut Lime Sponge

Whisk the whole eggs and sugar to a thick cold sabayon, add the sugar gradually in two stages. Once at ribbon stage, pour in the whipping cream, then pour in the warm melted butter and lime zest. Fold in the sieved flour, coconut and baking powder. Spread onto a silicone baking mat. Bake at 155°C for 10 minutes and then 165°C for 6 minut