White Romance

Whisk the egg whites with sugar, salt and albumin. Gently fold in the almond flour and desiccated coconut. Finally add plain flour. Spread the mass onto a tray lined with baking parchment. Sprinkle with icing sugar and bake at 190°C for 9 minutes.

Cook the diced pineapple with sugar and pectin. Add mango and passion fruit puree, lime zest, vanilla paste and ginger paste, and simmer it for about 10 minutes. Use as a cake filling.

Combine sugar with xanthan gum. Add the lime juice, lime zest and diced butter, and then heat it in a bain-marie to 50°C. Add the yolks and eggs, and continue heating to 83°C, stirring constantly. Blend the mass, cool it down and then mix it gently with whipped cream.

Soak gelatine in cold water. Boil the coconut puree with cream, add the yolks and soaked gelatine, and heat it up to 83°C, stirring constantly. Finally add coconut paste and leave aside to cool down. Just before setting (around 30°C), combine the coconut creme anglaise with whipped cream. Whisk the egg whites with sugar separately and gently fold the foam into the mixture.

Soak gelatine in cold water(2). Heat up the water(1) with sugar and glucose syrup to 103°C. Add condensed milk, soaked gelatine and white chocolate. Mix it using hand-blender and cool. Coat the frozen cake with shiny coating of 30-35°C.