Serves 2
This avant-garde dessert celebrates the unique wonderful thing about dragon fruit with a surprising presentation and a medley of tropical flavors. The dish combines creamy coconut mousse encased in a dragon fruit shell, refreshing lime caviar, and a theatrical mist of passionfruit for an unforgettable sensory revel in.
Parts
Dragon Fruit Shell
Coconut Mousse Filling
Lime Caviar (Molecular Gastronomy Methodology)
Passionfruit Mist (Not obligatory – Liquid Nitrogen for Theatrical Impact)
Substances
For the Dragon Fruit Shell:
1 massive dragon fruit, halved
1 tsp lemon juice (5 g)
1 tbsp granulated sugar (12 g)
For the Coconut Mousse:
1/2 cup coconut cream (120 g)
1/4 cup heavy cream (60 g)
2 tbsp powdered sugar (15 g)
1/2 tsp vanilla extract (2.5 g)
1/2 tsp agar-agar powder (1.5 g)
For the Lime Caviar:
1/4 cup recent lime juice (60 g)
1 tbsp sugar (12 g)
1/4 tsp agar-agar powder (1 g)
1/2 cup chilly vegetable oil (120 g), chilled within the freezer for no less than 1 hour
For the Passionfruit Mist (Not obligatory):
1/2 cup passionfruit juice (120 g)
Liquid nitrogen (for dramatic serving presentation, non-compulsory – deal with with care!)
Garnish:
Fit to be eaten plants or microgreens
Contemporary mint leaves
Directions
1. Get ready the Dragon Fruit Shell:
In moderation slice the dragon fruit in part and scoop out the flesh with a spoon, retaining the shell intact.
Lower the dragon fruit flesh into small cubes and toss with lemon juice and sugar to forestall oxidation. Put aside within the fridge.
2. Make the Coconut Mousse:
In a small saucepan, mix coconut cream, powdered sugar, vanilla extract, and agar-agar. Gently warmth over medium-low warmth, stirring continuously till the agar-agar dissolves (2–3 mins). Take away from warmth.
In a separate bowl, whip the heavy cream to comfortable peaks.
As soon as the coconut combination cools to room temperature, fold the whipped cream into the coconut combination till absolutely mixed.
Spoon the mousse into the dragon fruit shells, leaving a hole within the heart for the dragon fruit cubes. Kick back within the fridge for 1–2 hours till set.
3. Get ready the Lime Caviar (Molecular Gastronomy):
In a small saucepan, combine lime juice, sugar, and agar-agar. Carry to a boil whilst stirring often, then take away from warmth and let cool somewhat (no longer absolutely set).
The usage of a dropper or syringe, drop the lime combination into the chilly oil, forming small caviar-like pearls. Pressure the pearls and rinse in chilly water to take away extra oil. Put aside.
4. Create the Passionfruit Mist (Not obligatory):
If the use of liquid nitrogen, sparsely pour the passionfruit juice into a relaxing bowl, then slowly upload a small quantity of liquid nitrogen. The juice will bubble and create a mist. Maintain with care and practice all protection precautions.
5. Collect the Dessert:
Take away the chilled dragon fruit and coconut mousse from the fridge.
Upload the cubed dragon fruit into the middle hole of each and every mousse-filled shell.
Sprinkle lime caviar on best for a burst of tangy taste.
If the use of the passionfruit mist, pour it right into a separate dish at the plate for a dramatic impact.
6. Garnish and Serve:
Garnish with fit for human consumption plants, microgreens, or recent mint leaves. Serve instantly and benefit from the subtle steadiness of tropical flavors with the visible class of the dish.
Chef’s Pointers
For a vegan possibility, change heavy cream with coconut whipping cream.
In case you don’t have get right of entry to to liquid nitrogen, the dessert is similarly shocking with out the passionfruit mist.
Experiment with different tropical culmination (e.g., mango or pineapple) for distinctive permutations of the recipe.
Revel in your unique, avant-garde Dragon Fruit and Coconut Sphere masterpiece!
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Author : admin
Publish date : 2025-01-29 18:57:25
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