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Dessert: Raspberry, coconut and jasmine

Raspberry, coconut and jasmine was created by Asia's best pastry chef in 2018: Nicolas Lambert. It is made with:

Ingredients

250gfrozen sugar
250gEgg white
3gXanthan
80gdesiccated coconut
40gRaspberry powder
250gcoconut powder

40gSugar
30gGelatine
300gcold cream
40gMalibu
200gcream for hot preparation
200gMascarpone

5gBoiron lemon purée
50gSugar
320gFresh raspberries
4gpectin X58

60gSugar
80gglucose powder
150gWater
16gJasmine tea
400gBoiron raspberry purée
2gpectagel rose

600gFondant
400gGlucose
40gJasmine tea
10gCocoa butter

500gBoiron raspberry purée
5gXanthan
500gtopping
2gsilver powder

90gSugar
25gJasmine tea
4gpectin X58
950gCream
160gEgg yolk

Preparation

  1. Mix the egg white, frozen sugar, and xanthan.
  2. Add the grated coconut.
  3. Grease baking paper and pipe the meringue dough onto it in balls of about 4.5 cm.
  4. Mix 250 grams of coconut powder with 40 grams of raspberry powder and sprinkle this on the meringue before baking.
  5. Bake for 24 hours at 80°C.

  1. Heat the warm cream with the gelatin and sugar.
  2. Add the mascarpone, cold cream, and Malibu.
  3. Mix everything together.

  1. Mix the sugar with the pectin.
  2. Add the fresh raspberries and cook for one minute. Add the lemon juice.
  3. Strain and store in the refrigerator.

  1. Bring the water and glucose powder to a boil.
  2. Add the jasmine tea and let it steep, covered, for 30 minutes.
  3. Strain and add the sugar and pectagel.
  4. Bring everything to a boil.
  5. Add the frozen raspberry purée.

  1. Cook the fondant and glucose to 165°C.
  2. Add the jasmine tea and cocoa butter. Pour immediately onto baking paper.
  3. Once the mixture has cooled, make it into a powder.
  4. Sprinkle a little coconut powder over the powder and bake for 4 minutes at 180°C.

  1. Mix everything and pass through a fine sieve.

  1. Bring the cream to a boil.
  2. Add the jasmine tea and let it steep for 5 minutes.
  3. Strain into another pan.
  4. Add the pectin and sugar.
  5. Bring the mixture to a boil.
  6. Immediately add the egg yolk and blend the mixture with an immersion blender.