Exotic Iced Finger

Original recipe made in collaboration with l’Ecole du Grand Chocolat VALRHONA

RAVIFRUIT I 26140 Anneyron I France I Tél. +33 (0)4 74 84 08 53 I Fax. +33 (0)4 74 84 14 56 I www.ravifruit.com
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Individual and Plated Desserts

METHOD
Exotic Vanilla Sorbet
Heat the water to 40°C, add the sugars and stabilizer, the vanilla pods split and
INGREDIENTS scraped, and bring to a boil. Cool the mix to 4°C. Add the purees. Leave to rest
for at least 4 hours. Pass through a fine sieve, blend and freeze in an ice-cream
machine. Store at -18°C.
Pour 40 pièces Iced coconut sponge cake
Combine the ground almonds, grated coconut, cornstarch, icing sugar, inverted
sugar, egg whites and coconut milk in a «Robot coupe» and continue beating
Exotic Vanilla Sorbet until it increases in volume. At the same time, whip the second quantity of egg
Water 355 g whites with the caster sugar. Gently combine the two mixtures. Weigh 700 g of
Caster sugar 300 g sponge cake per baking tray, spread evenly and bake. Bake at 180°C for 15/20
Atomized glucose 110 g min. Cut the sponge sheets into 34x34 cm squares and freeze them.
Inverted sugar 39.4 g
Sorbet Stabilizer 6.3 g Caramelized coconut
Vanilla pod 2.4 pcs Lightly roast the coconut at 160°C. Cook the sugar and water at 120 ° C, pour
Passion fruit puree RAVIFRUIT 512 g the coconut into the cooked syrup and stir to obtain a sandy texture. Continue
Coconut puree RAVIFRUIT 335 g cooking until the coconut caramelizes. Spread on a baking tray to cool.
Pineapple puree RAVIFRUIT 335 g
Bahibé-coconut Eskimo glaze
Iced coconut sponge cake Carefully weigh out all the ingredients. Melt the couverture to 45/50°C.
Ground almonds 100 g Add the oil and mix in the coconut. The mixture should be between 30 and
Grated coconut 250 g 35°C, cool if necessary. Rest in the stove.
Cornstarch 150 g
Icing sugar 250 g
Inverted sugar 80 g Glaze for spraying cold
Coconut milk 80 g Mix the water, dextrose and DE60 glucose and bring to a boil.
Egg whites 200 g Pour over the Absolu Cristal, and blend.
Egg whites 650 g Use this glaze to spray at a temperature of 25°C.
Caster sugar 400 g
Bahibé ice-cream
Caramelized coconut Pour the milk in the pasteurizer or in a pan, and then :
- at 25°C, the 0% fat milk powder
Grated coconut 122 g - at 30°C, the sugars (sugar (less 10%), atomized glucose and inverted sugar)
Caster sugar 58.5 g - at 45°C, incorporate the combined stabilizer mixed with 10% of the sugar.
Water 19.5 g - at 60°C, pour a small quantity of the liquid (2/3 of the weight of the chocolate)
onto the partially melted chocolate, mixing in the centre to create an elastic,
Bahibé-coconut Eskimo glaze glossy core (the sign of the start of an emulsion). Continue, gradually adding the
Grape seed oil 300 g rest of the liquid. Blend to obtain a perfect emulsion.
Caramelized toasted coconut 200 g Return to the cooking vessel and pasteurize at 85°C for two minutes, then
Bahibe couverture 46% Valrhona 2000 g quickly cool the mixture to 4°C. If possible, homogenize the mixture in order to
break down the fat crystals as finely as possible. Leave the mixture to rest for at
Glaze for spraying cold least 12 hours at 4°C.
Water 120 g Blend and freeze in an ice-cream machine to between -6 and -10°C. Deep freeze
Dextrose 120 g to -30°C. Store in a freezer at -18°C.
Glucose DE 38/60 40 g
Absolu cristal neutral glaze 600 g
ASSEMBBLY AND FINITING
Bahibé ice-cream
Full fat UHT milk 2650 g Stick a guitar sheet onto a 40x40 cm stainless steel sheet, place in the portioning
1% fat powdered milk 52 g frame and place in the freezer.
Caster sugar 228 g Place a 6 mm frame in the portioning frame, spread about 870 g of milk chocolate
Atomized glucose 240 g ice-cream.
Inverted sugar 80 g Place a second 4 mm frame, cover with the first sponge sheet, freeze.
Combined stabilizer 16 g Place a third 6 mm frame, spread the sorbet.
Bahibe couverture 46% Valrhona 730 g Place a fourth 4 mm frame, cover with the second sponge sheet, freeze.
Place a fifth 6 mm frame, spread about 870 g of milk chocolate ice-cream, freeze.
Remove the frames and cut 3 cm by 11 cm fingers, place them on the edge.
Temper the Eskimo glaze to 35°C. Using a small knife, partially dip the fingers in
the Eskimo glaze. Coat the unglazed section with neutral glaze for ice-cream.
Keep in a container in the freezer.