Malindi

COMPOSITION

• Crispy coconut and almond wafer
• Coating
• Soft mango gel
• White coating
• Kefir yogurt panna cotta
• Dark chocolate mousse 55%
• Chocolate circle
• Decoration

CRISPY COCONUT AND ALMOND WAFER

• Blond Dulcey Valrhona chocolate 300 g
• cocoa butter 80 g
• coconut pralines 1000 g
• shredded coconut 100 g
• salt 2 g

Melt the chocolate and cocoa butter separately. Once melted, mix them together until uniform. Now add the pralines, coconut, and salt. Temper toabout 29°/31°C and spread. Once crystallized, cut into circles with a pasta cutter having a 18 cm diameter.

CRISPY COCONUT AND ALMOND WAFER

• Blond Dulcey Valrhona chocolate 300 g
• cocoa butter 80 g
• coconut pralines 1000 g
• shredded coconut 100 g
• salt 2 g

Melt the chocolate and cocoa butter separately. Once melted, mix them together until uniform. Now add the pralines, coconut, and salt. Temper toabout 29°/31°C and spread. Once crystallized, cut into circles with a pasta cutter having a 18 cm diameter.

SOFT MANGO GEL

• Colombo mango puree 500 g
• sugar 35 g
• pectin NH 3.5 g
• fresh mango 1
• lime rind ½ lime
• lemon juice ½ lemon

Peel the mango and cut it into cubes. Pour the mango puree into a saucepan and heat. Separately, mix the sugar with the pectin NH in order to eliminate lumps and then add to the puree only when the latter is boiling. Allow to boil, continuing to stir for about 2 minutes. Remove from the heat and add lemon juice and mango pieces. Add this to the mix. Leave to cool and grate the rind of half a lime. Pour the mix into 3 cm diameter half-sphere molds then freeze in the blast freezer for about an hour

KEFIR YOGURT PANNA COTTA

• cream (1) 100 g
• sugar 40 g
• isinglass 15 g
• water 75 g
• kefir yogurt 500 g
• semi-whipped cream (2) 100 g
• crystallized almonds 200 g
• cocoa butter 50 g

Toast the almonds at 160°C for 5 minutes. In the meantime, prepare a syrup consisting of 200 g of sugar and 70 ml of water. Heat to 118°C, add the almonds,
and continue stirring until a crystallized mix is achieved. Spread on a surface and cool. Melt the cocoa butter, coat the almonds, and set them aside to cool. Soak the isinglass in cold water for about 10 minutes. Separately, bring the cream (1) with the sugar to a boil, remove it from the heat and add the isinglass, then add the kefir yogurt and mix well. Cool to a temperature of 27°C. At this point, semi-whip the cream (2) and add it to the yogurt mixture. Pour 200 g of the panna cotta into a 10 cm mold, sprinkle the surface with the crystallized almonds and place in the blast freezer.

CHOCOLATE CIRCLE

• dark chocolate 55% 500 g
• print screen of your choice

Melt the dark chocolate in a bain-marie or microwave at 45°C and pour 2/3 on the worktop. Spread the chocolate with a spatula so it cools, push it towards the center and repeat the operation several times until it reaches a temperature of around 27°C. Now add the cooled chocolate to the remaining 1/3 in the bowl and mix until uniform. The final temperature must be around 31°C. Using a spatula, spread thetempered chocolate thinly on the print screen. When it is about to crystallize, place it on the circumference of a 14 cm diameter mold (it must be the final mold used for the cake finish). As soon as it is crystallized, store it in the refrigerator for 5 minutes.

COATING

• Extra Bitter Valrhona dark chocolate 61% 200 g
• cocoa butter 200 g

Prepare a mix by melting the dark chocolate and cocoa butter to coat the wafer.

WHITE COATING

• white chocolate 200 g
• cocoa butter 200 g

Meanwhile melt the white chocolate and cocoa butter and mix them together. As soon as the half-spheres are ready use a toothpick to dip them in the white coating and place them on baking paper.

DARK CHOCOLATE MOUSSE 55%

• coconut milk 250 g
• isinglass 25 g
• water 125 g
• semi-whipped cream 500 g
• sugar 20 g
• Caranoa Valrhona dark chocolate 55% 345 g

Soak the isinglass in cold water for 10 minutes. Bring the milk to a boil, remove it from the heat and add the isinglass. Pour all over the chocolate, taking care to mix well. Leave to cool and in the meantime whip the cream with the sugar. With the help of a whisk, add the cream to the chocolate little by little from the bottom up so as not to deflate the mixture.

DECORATION

• fresh mango 1
• neutral gelatin 20 g
• chocolate decorations

ASSEMBLY AND DECORATION

Assemble the cake inside the chocolate circle. Place the crispy coconut and almond wafer on the bottom, add a light layer of dark chocolate mousse, place the yogurt panna cotta in the center, cover again with a light layer of dark chocolate mousse, randomly sprinkle the soft mango gel half-spheres and close with dark chocolate mousse tufts made with a pastry bag with smooth nozzle no. 10. Finally, remove the print screen acetate from the chocolate. Peel the mango, cut it into 1×1 cubes, glaze them with neutral gelatin and place them on the mousse tufts and add the chocolate decorations. Store in the fridge before serving.