Serves 2
This avant -garde dessert celebrates the exotic beauty of the dragon fruit with a breathtaking presentation and a medley tropical flavors. The dish combines creamy coconut mousse, which are enclosed with a dragon fruit cover, a refreshing lime caviar and a theatrical fog of passion fruit for an unforgettable sensory experience.
Components
- Dragon fruit bowl
- Coconut -mousse -filling
- Kalk caviar (molecular gastronomy technology)
- Passion fruit fog (optional – liquid nitrogen for theater effect)
Ingredients
For the dragon fruit bowl:
- 1 large dragon fruit, halved halved
- 1 teaspoon lemon juice (5 g)
- 1 tablespoon of granulated sugar (12 g)
For the coconut mousse:
- 1/2 cup of coconut cream (120 g)
- 1/4 cup of heavy cream (60 g)
- 2 tablespoons of powdered sugar (15 g)
- 1/2 TL vanilla extract (2.5 g)
- 1/2 TL Agar-agar powder (1.5 g)
For the limestone caviar:
- 1/4 cup of fresh lime juice (60 g)
- 1 tablespoon of sugar (12 g)
- 1/4 TL Agar-Egar-Kraft (1 g)
- 1/2 cup of cold vegetable oil (120 g), chilled in the freezer at least 1 hour
For the passion fruit fog (optional):
- 1/2 cup of passion fruit juice (120 g)
- Liquid nitrogen (for dramatic serving presentation, optional – act with care!)
Garnish:
- Edible flowers or microgre
- Fresh mint leaves
Instructions
1. Prepare the dragon fruit bowl:
- Carefully cut the dragon fruit into half and pull out the meat with a spoon, which means that the bowl remains intact.
- Cut the pulp of the dragon meat into small cubes and throw lemon juice and sugar to avoid oxidation. Set aside in the fridge.
2. Make the coconut mousse:
- Combine coconut cream, powdered sugar, vanilla extract and agar agar in a small saucepan. Warm carefully over medium heat and constantly stir until the agar agar dissolves (2–3 minutes). Take off the stove.
- Whip the heavy cream into soft peaks in a separate bowl.
- As soon as the coconut mix cools down to room temperature, fold the whipped cream into the coconut mixture until they are completely combined.
- Spoon the mousse into the dragon fruit bowls and leave a hollowness in the middle for the dragon fruit cubes. Cool in the refrigerator for 1-2 hours to adjust.
3. Prepare the lime caviar (molecular gastronomy):
- Mix lime juice, sugar and agar agar in a small saucepan. Bring to the boil when stirring stirring continuously, then remove from the stove and let it cool slightly (not fully set).
- Leave the lime mixture into the cold oil with a drop or a syringe and form small caviar -like pearls. Strain the pearls and rinse in cold water to remove excess oil. Set aside.
4. Create the Passion fruit fog (optional):
- If you use liquid nitrogen, pour the passion fruit juice carefully into a chilled bowl and slowly add a small amount of liquid nitrogen. The juice will bubble and create a fog. Copy with care and follow all safety precautions.
5. Assemble the dessert:
- Remove the chilled dragon fruit and the coconut mousse from the fridge.
- Add the seasoned dragon fruits to the center-hollows of every bowl filled with mousse.
- Sprinkle lime caviar to achieve a lively taste.
- If you use the Passion fruit fog, pour it into a separate dish on the plate for a dramatic effect.
6. Garnish and serve:
- Garnish with edible flowers, microgre or fresh mint leaves. Serve immediately and enjoy the sensitive balance of tropical aromas with the visual elegance of the court.
Chef tip
- For a vegan option, replace heavy cream with coconut flap cream.
- If you have no access to liquid nitrogen, the dessert is just as breathtaking without the Passion fruit fog.
- Experiment with other tropical fruits (e.g. mango or pineapple) for unique variations of the recipe.
Enjoy your exotic, avant -garde dragon fruit and masterpiece of the coconut ball!
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