Coconut Floating Island with Passion Fruit and Coffee

By corlear

Ingredients

• For the basic syrup:
• 1/2 cup sugar
• 1/2 cup water
• For the passion fruit soup:
• 1/2 cup natural passion fruit juice (strained, no seeds)
• passion fruit seeds
• 1/4 cup basic syrup (see previous step)
• 1 1/2 sheets gelatin (previously rehydrated in cold water)
• 1/4 cup water
• For the vanilla sauce:
• 1/2 cup basic syrup (see previous step)
• 2 vanilla pods
• For the coffee gelatin:
• 1 cup expreso coffee
• 1/2 oz sugar
• 1 3/4 sheets gelatin (previously rehydrated in cold water)
• For the coconut foam:
• 1 cup coconut milk
• 3 oz single cream (35% fat)
• 1 1-pint ISI foaming canister
• 2 N|2O cartridges
• For the caramelized coconut:
• 2 oz desiccated coconut
• 1/4 cup basic syrup (see previous step)
• For the frozen coconut powder:
• 4 oz desiccated coconut
• 1 cup water
• 1 Paco Jet container

Details

Servings 4

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the passion fruit soup:
1. Add the passion fruit seeds to the water and warm in a bain marie. Strain and add the passion fruit juice.
2. Heat the syrup in a pan to 120ºF and dissolve the gelatin in the mixture. Slowly juice and water mixture.
3. Leave to set in the fridge.

For the vanilla sauce:
1. Infuse the vanilla pods (with the seeds scraped out) in the syrup.
2. Strain and add the seeds.

For the coffee gelatin:
1. Dissolve the sugar and the gelatin into the freshly made coffee, while it is still warm.
2. Pour into a dish and leave to set in the fridge.

For the coconut foam:
1. Mix the cream and the coconut milk together and fill the canister.
2. Close, foam and keep in the fridge for 2 hours.

For the caramelized coconut:
1. Mix the desiccated coconut and the syrup in a bowl and then drain for a minute. 2. Remove the coconut from the colander and scatter over a Silpat liner.
3. Bake at 275ºF for 20 minutes until it is golden brown in color.

For the frozen coconut powder:
1. Mix the coconut and water together and bring to the boil over a low heat so the coconut releases all its fat.
2. Strain and sieve.
3. Place in a Paco Jet container and freeze at -70ºF for 24 hours, stirring occasionally, before it freezes.
4. Process a portion of frozen coconut powder in the Paco Jet for 10 seconds (it should have the consistency of powdered snow).
5. Keep on one side until you are ready to use it.

Final Steps & Preparation:
1. Lightly break up the coffee gelatin and place a small spoonful on a plate.
2. Drizzle a generous spoonful of passion fruit soup and a ring of vanilla sauce around the gelatin.
3. Heap up the coconut foam on top of the coffee gelatin.
4. Sprinkle a soupspoon of frozen coconut powder over the coconut foam and top with the caramelized coconut.