R& C O C O N U T L O GA S P B E R RY

RAVIFRUIT I 26140 Anneyron I France I Tél. 04 74 84 08 53 I Fax. 04 74 84 14 56 I www.ravifruit.com

Original recipe from

Philippe RIGOLLOT

RECIPE FOR 2 MOULDS

CASTER SUGAR 98

BUTTER 106

FLAKED ALMONDS 81

DESICCATED COCONUT 49

PLAIN FLOUR 24

SALT 0,8

COCONUT CRISPUsing an electric whisk, combine the butter and caster sugar.Add the rest of the ingredients and mix for 5 minutes on the lowest speed setting. Pour over two 15cm x 49cm transfer sheets and spread using a rolling mill. Bake at 175°C for 12 minutes. Remove from the oven and cut in two.Leave to cool.

RAVIFRUIT RASPBERRY PUREE 645

EGG YOLKS 95

CASTER SUGAR 95

BUTTER 150

PECTIN NH 14

ICE CREAM STABILISER 5

RASPBERRY CREMEUXHeat the purée to 40°C, then add the caster sugar, pectin and stabiliser.Bring to the boil, add the egg yolks and mix well.Cool to 35°C then add the softened butter.Pour the mixture over the layer of biscuit in a 10cm x 49cm tray, then add a second layer of biscuit on top.

RAVIFRUIT COCONUT WITH GRATED COCONUTPUREE 10%

850

GELATINE POWDER 200 BLOOM 22

ITALIAN MERINGUE 170

WHIPPING CREAM 35% 510

COCONUT WITH GRATED COCONUT MERINGUE MOUSSE Partially whip the cream and put to one side. Chill the puree to 10°C.Prepare the Italian meringue and add the gelatine to 1/3 of the puree.Heat the puree and gelatine mixture to 50°C. Stir in the rest of the puree.Make sure that the temperature is 25°C when preparing the puree,then pour into the semi-whipped cream. Finally, add the meringue.Pour in 700g of the mousse and add the biscuit/coulis/ cremeux construction.Finish off with the coconut crisp. Freeze.

EGG WHITES 62

CASTER SUGAR 101

WATER 26

ITALIAN MERINGUEBoil the water and sugar to 121°C, then whisk into the egg whiteson a medium speed setting.Keep the whisk on medium speed until the temperature reaches 20°C.

RAVIFRUIT RASPBERRY PUREE 945

WATER 495

GLUCOSE 265

PECTIN NH 18

SORBET STABILISER 10

CASTER SUGAR 265

RASPBERRY GLAZEHeat the water, puree and glucose to 50°C.Whisk the pectin, sugar mixture and stabiliser.Boil for 1 minute then cool for at least 4 hours until cold. Return to the heat, mix and use the preparation once it reaches 37°C-40°C.

In a 10cm x 49cm tray, spread the biscuit base with 150g raspberry confit. Add the raspberry cremeux, followed by another layer of biscuit spread with raspberry confit. Freeze. Then divide in two.Pour the coconut mousse into the trays (700g per tray). Cover with the coconut crisp, then freeze.Glaze with the raspberry glaze, then decorate with white chocolate discs. Use 450g biscuit for 1-2 trays.

RAVIFRUIT RASPBERRY PUREE 270

RAVIFRUIT RASPBERRY CRUMBS

150

CASTER SUGAR 70

PECTIN NH 5

LEMON JUICE 4

KIRSCHWASSER 4

RASPBERRY CONFITHeat the puree and raspberry crumbs, then add the caster sugar and pectin.Boil for 2-3 minutes, then add the lemon juice.Refrigerate.Mix once cooled.Spread over the biscuit and freeze.

RAVIFRUIT RASPBERRY PUREE 170

CASTER SUGAR 78

EGG WHITE POWDER 15

EGG YOLKS 55

BUTTER 42

GROUND ALMONDS 75

PLAIN FLOUR 63

RASPBERRY BISCUITTo rehydrate the egg white powder, mix with the puree and the water,then whisk in the caster sugar.Add the egg yolks, then the ground almonds, plain flour and melted butter.Divide mixture into two 20cm x 50cm baking trays.Bake at 175°C for 10-12 minutes.

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DESSERTSINGLE