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Recipe Step by Step
Step01
AMATIKA BLANCHE RICE PUDDING
315g Whole milk
65g Whipping cream
30g Sugar
1.5g Tahitian vanilla bean
95g Short-grain rice
1.5g Lime
548g Total weight
Bring the milk, cream, sugar, and split and scraped vanilla bean to a boil.
Then add the rice and cook for approx. 18 minutes or more.
Once the rice is cooked, stir in the Amatika Blanche and lime zest.
Keep refrigerated.
Step02
ROASTED BANANAS
210g Banana
20g Granulated sugar
10g European butter
10g Rum
260g Total weight
Cut the bananas into 1cm-thick slices.
Make a dry caramel with the sugar and deglaze with the butter.
Caramelize the banana slices and flambé them in the rum.
Set aside.
Step03
COCONUT SORBET
75g Water
15g Sugar
20g Powdered glucose DE33
5g Invert sugar
1g Carob gum
1g Guar gum
90g 100% coconut cream
207g Total weight
Heat the water. At 85°F (30°C), add the sugar, powdered glucose, and invert sugar.
At 115°F (45°C), add the stabilizers mixed with some of the initial sugar (approx. 10%).
Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C).
Add the syrup and fruit purée and blend with an immersion blender.
Leave the mix to sit for at least 4 hours.
Set aside in a Pacojet bowl and freeze.
Step04
COCONUT VEIL
45g Sugar
2g Kappa gum
2g Carob gum
300g 100% coconut cream
150g Water
499g Total weight
Combine the sugar, kappa gum, and carob gum, then sift them into the water and coconut cream purée chilled to 40°F (4°C).
Blend until smooth, then heat the mixture to 185°F (85°C).
Immediately pour it onto a hot stainless steel plate (approx. 185°F or 85°C) so that you can spread it around evenly before it sets.
Tilt the pan to let the mixture run and cover the entire surface with a thin layer.
Tip: Make the veil on the same day you serve your dessert so it keeps a beautiful shine.
Assembly and finishing
You will need:
60g Blanched almonds
180g Caramelized 60% almond praliné
As needed Coconut shavings
As needed Gold leaf
Step-by-step guide: Make the rice pudding, roasted bananas, sorbet, and coconut veil, and set them aside. Grate some blanched almonds into the bottom of a plate.
Place 3 slices of roasted banana in a 6cm cookie cutter, along with 15g of coconut sorbet processed in a Pacojet.
Add 40g of rice pudding to the coconut sorbet, followed by 10g of caramelized almond praliné. Use a fluted cookie cutter to cut out a disk of coconut veil and place it on top of the rice pudding. Pipe some small dots of praliné onto the veil.
Decoration: Garnish with a few coconut shavings, chopped almonds, and pieces of gold leaf
Meet the Chef
Pâtissière at Tain l’Hermitage
Virgilia Lebigre
If you’d like to vary the recipe with the seasons, you can replace the roasted banana with other fruits such as red berries, and make a berry veil instead of coconut.
Learn more