COCONUT LAYERED SPONGE

Coconut custard, Mascarpone meringues, Blueberries

The seed idea for this dessert was a bowl of cereal. Originally, it would be coconut panna cotta with several flavors of crispy meringues. The dish worked, but didn’t improve on the experience of eating an actual bowl of cereal. We merged the idea into another theme: re-inventing layer cakes. Coconut cream cake is an American favorite, updated here with blueberries and mascarpone custard spheres. The blueberry tea orb infused a burst of liquid to ‘sauce’ the plate. The many textures and shapes retain the ‘cereal bowl’ idea; the diner can eat their way through the cake strip picking up crunchy meringues, cold custard pearls, and other creamy and crunchy textures.

The components in this dish:

Coconut cake

Coconut cream

Coconut custard pearls

Coconut powder

Mascarpone meringues

Blueberry chamomile tea orb

Blueberries

Violet flowers

COCONUT LAYERED SPONGE

Coconut custard, Mascarpone meringues, Blueberries

SOFT COCONUT CAKE

Y=3 sheets/ 1320g per sheet

1. Set up large mixing bowl fitted with a paddle attachment. Combine coconut, almond flour, all-purpose flour, powdered sugar, heavy cream, and vanilla with 450 grams egg whites.
2. Prepare a Swiss meringue with the 1,350 g. whites and 750 g. sugar. 
3. Whip meringue until stiff but still glossy.  Fold in meringue with the coconut & flour mixture.
4. Divide into prepared sheet pans. 
5. Bake at 350F for 15-22 minutes or when the cake starts to pull away from the sides. 

COCONUT CREAM MOUSSE

1. Heat a 20g of noix de coconut and dissolve the bloomed gelatine sheets.
2. Add in remaining purée.
3. Prepare meringue by mixing sucrose and egg whites together.
4. Heat the mixture over water bath until the sugar dissolves.
5. Once dissolved, whip with citric acid.
6. Combine the 250g of meringue and the coconut mixture.
7. Mix the purée into the meringue and finally add in the cream at intervals.

COCONUT CUSTARD

1. Bring cream to boil with sugar and salt.
2. Bloom and melt gelatin; add. Add mascarpone off heat. Combine well.
3. Mold mini pearl molds and freeze. Thaw before serving.

BLUEBERRY CHAMOMILE SPHERES

1. Prepare tea. Blend all ingredients together and freeze into half sphere molds. Freeze.
2. Add to the warm alginate bath (500g Water to 2.5g Sodium Alginate)for 2 min and remove into warm clean water. Serve immediately.

MASCARPONE MERINGUES

1. Combine salt, sugar and mascarpone powder
2. Whip egg whites in kitchen aid with whip attachment until frothy.
3. Increase speed and slowly add dry ingredients.
4. Whip to full volume. Pipe drops or ‘kisses’ on acetate.
5. Dry in food dehydrator overnight.

Coconut powder

Blueberries

Violet flowers