WHITE SENSATION

INGREDIENTS

Vegan meringue Coconut emulsion Mango coulis Coconut sorbet Cheesecake crumble

VEGAN MERINGUE

100g aquafaba (chickpeas liquid)

70g icing sugar

A pinch of cream of tartar

METHOD

Whip aquafaba until soft peaks form. Add icing sugar, repeat 3 times. Add cream of tartar in between. Whip the mixture until it reaches meringue consistency. Put it in the baking oven at 85°C, fan 6, humidity 0%, for 3 hours.

COCONUT EMULSION

150g coconut cream

80g vegetable oil

20g caster sugar

20g lemon juice

METHOD

Put coconut cream and vegetable oil in a bowl. Warm it with a double boiler until it reaches 65°C. Heat caster sugar and lemon juice until the sugar dissolves and becomes a syrup.

Add sugar syrup into the coconut cream mixture. Mix well using the hand blender. Strain and put it in the mould to freeze.

MANGO COULIS

200g mango puree 1 pinch coriander powder 7g coriander

Cocoa butter

METHOD

Boil all of the ingredients in a pot and let it infuse for 1 hour. Strain the mixture, pour it into a tray and freeze. Cut into a 1.5cm x 8cm shape. Coat with cocoa butter.

COCONUT SORBET

300g coconut water

100g coconut puree

75g coconut milk

60g sugar

30g trimoline

3g agar

METHOD

Mix sugar and agar. Put the coconut water, coconut puree and trimoline in a pan and boil it while adding the mixture of sugar and agar. Let it cool down, then add coconut milk. Mix everything together using a hand blender. Put it in the freezer.

CHEESECAKE CRUMBLE

150g cream cheese

100g Greek yoghurt

190g whipped cream

METHOD

Mix cream cheese with yoghurt. Fold the whipped cream underneath and put the mixture in an espuma bottle (two charges N2O) and transfer the liquid in nitrogen. Take it out and crumble.

ASSEMBLY

Place mango coulis on the centre of the plate. Add crumble on both sides of the coulis. Place a coconut sorbet quenelle on top of the crumble. Break the meringue and place it over the mango.