Ingredients
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Ingredients
Yields
12 servings

Granola

  • 80 gr. whole outmeal
  • 80 gr. chopped almonds
  • 60 gr. honey
  • 40 gr. butter
  • 30 gr. buckwheat
  • 25 gr. white chocolate
  • 20 gr. shredded coconut
  • 15 gr. sesame seeds

Coconut creamcheese

  • 500 gr. creamcheese
  • 250 gr. mascarpone
  • 200 gr. whole coconut milk
  • 100 gr. heavy cream (35% fat)
  • 100 gr. white chocolate
  • 100 gr. sour cream or crĆØme fraiche
  • 100 gr. powdered sugar
  • 6 gr. gelatine
  • 2 gr. salt

Mango and passion fruit jelly

  • 180 gr. mango puree
  • 80 gr. passion fruit puree
  • 40 gr. white sugar
  • 4 gr. agar-agar

Assembly

  • 180 gr. fresh diced mango
  • Fresh or dehydrated coconut flakes
  • White chocolate pearls
passion-fruit-4 coconut-5
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
45m
  1. Granola
    • 80 gr. whole outmeal
    • 80 gr. chopped almonds
    • 60 gr. honey
    • 40 gr. butter
    • 30 gr. buckwheat
    • 25 gr. white chocolate
    • 20 gr. shredded coconut
    • 15 gr. sesame seeds

    • In a bowl, combine outmeal, chopped almonds, buckwheat, shredded coconut and sesame seeds.
    • Then, melt butter alongside white chocolate, add honey and integrate into the previous mixture.
    • Now, place a 20 cm. diameter metalic ring over a baking trayed lined with parchment and spread the mixture evenly inside the ring.
    • Bake for 10 minutes at 180Āŗ C and set aside at room temperature.
  2. Coconut cream cheese
    • 500 gr. creamcheese
    • 250 gr. mascarpone
    • 200 gr. whole coconut milk
    • 100 gr. heavy cream (35% fat)
    • 100 gr. white chocolate
    • 100 gr. sour cream or crĆØme fraiche
    • 100 gr. powdered sugar
    • 6 gr. gelatine
    • 2 gr. salt

    • First, soak the galatine in cold water for at least 10 minutes.
    • In a bowl, mix cream cheese, mascarpone and powdered sugar until creamy and soft.
    • Afterwards, add sour cream or crĆØme fraiche and mix well.
    • In a saucepan, bring heavy cream, coconut milk and salt to a boil, add the hydrated gelatine and pour over the melted chocolate. Blend with a hand mixer and let it cool to 28Āŗ C.
    • Then, incorporate it into our cream cheese mixture and stir thoroughly until it get homogenous and well combined.
    • And lastly, pour it into a 20 cm. diameter 5 cm. height metalic ring lined with an acetate sheet. Flat the top with a spatula.
    • Freeze the mixture for at least 4 hours or better, overnight.
  3. Mango passion fruit jelly
    • 180 gr. mango puree
    • 80 gr. passion fruit puree
    • 40 gr. white sugar
    • 4 gr. agar-agar

    • First, combine agar-agar and sugar.
    • In a saucepan, bring mango and passion fruit puree to a boil.
    • Right after, add the agar-agar sugar mixture and whisk it until completely disolved.
    • Cook for one more minute and turn the heat off. Set aside.
  4. Assembly
    • 180 gr. fresh diced mango
    • Fresh or dehydrated coconut flakes
    • White chocolate pearls

    • First, reheat mango passion fruit jelly to 40Āŗ C.
    • Then, pour it onto the frozen coconut cream cheese and spread evenly.
    • Put it back into the freezer for 20 minutes to let the jelly harden a bit.
    • Later, unmould, remove the acetate sheet and place on top of the granola disc.
    • Decorate the top of the cake with fresh diced mango, coconut flakes and chocolate pearls in a circle.
    • Lastly, put the cake into the refrigerator to unfreeze completely for at least 4 hours.
    • Keep refrigerated and leave at room temperature for 20 minutes before serving.
    Granola
  • 80 gr. whole outmeal
  • 80 gr. chopped almonds
  • 60 gr. honey
  • 40 gr. butter
  • 30 gr. buckwheat
  • 25 gr. white chocolate
  • 20 gr. shredded coconut
  • 15 gr. sesame seeds
    Coconut cream cheese
  • 500 gr. creamcheese
  • 250 gr. mascarpone
  • 200 gr. whole coconut milk
  • 100 gr. heavy cream (35% fat)
  • 100 gr. white chocolate
  • 100 gr. sour cream or crĆØme fraiche
  • 100 gr. powdered sugar
  • 6 gr. gelatine
  • 2 gr. salt
    Mango passion fruit jelly
  • 180 gr. mango puree
  • 80 gr. passion fruit puree
  • 40 gr. white sugar
  • 4 gr. agar-agar
    Assembly
  • 180 gr. fresh diced mango
  • Fresh or dehydrated coconut flakes
  • White chocolate pearls