7/31/2019 Exotic Fruit Raviole

1/2

Exotic fruit raviole with Kaffir lime leaf and coconutsorbet

Recipe by Benoit Blin For the Scottish conference 2011

Yield: 20 portions

Ingredients

1. For the Raviole:

a) For the glaze:500g Passion fruit puree Boiron500g Alfonso Mango puree Boiron225g Stock Syrup40g Gelatine leaves, soaked and drained

b) For the filling:

175g Fresh Mango puree25g Stock Syrup Lime juice

150g Papaya, fresh, 4mm dice60g Passion fruit, fresh220g Mango, fresh, 4mm dice150g Pineapple, fresh, 4mm dice

C) For the Jellified Pina Colada discs:yield 1100g = 40x 60 cm frame

750g Pineapple puree Boiron225g Coconut milk Tang Freres120g Egg yolks

90g Caster sugar 15g Gelatine leaves, softened in plenty of cold water and drained

60ml White Rum60ml Malibu

2. For the Jus:

3g Kaffir Lime leaf 600g Coconut milk Tang Freres120g Fructose1/2 pod Vanilla

7/31/2019 Exotic Fruit Raviole

2/2

3. For the Sorbet: yield 1500g

200ml Water

200g Sugar 7g Stabiliser super neutrose1000g Coconut puree Boiron150g Coconut milk Tang Freres20g Inverted sugar 130ml Malibu

Method1. For the Raviole:a) for the glaze:

Warm the passion fruit and mango puree, add the stock syrup and stir in thegelatine, reserve to cool.

b) For the filling:In a large bowl, mix together all the ingredients and reserve.

c) For the Jelified Pina Colada discs:Bring the pineapple and coconut puree to the boil for 10 seconds.Meanwhile, in a medium bowl, whisk together the egg yolks and sugar, pour the hot pineapple and coconut mixture onto the eggs, whisk and pour backinto the saucepan and cook until the mixture reaches 92C stirring all the time.Dissolve in the gelatine and pass through a fine sieve over an iced bain marie.Once cooled add the Rum and Mailbu before pouring into 7cm pastry cutter rings lined with Clingfilm or in a frame ( 1 cm thick) and freeze.

d)To Assembly

Fill each of the large rubber dome with 40g of the fruit mixture, top with afrozen jellified Pina Colada disc and reserve in the freezer. Once it has set,de-mould and glaze 3 times from frozen with the prepared jelly.Reserve in the freezer.

2. For the Jus:Infuse the kaffir lime leaves with the rest of the ingredients for about 1 hour.Pass through a fine chinoise and reserve in the fridge.

3. For the Sorbet:Bring the water and sugar mixed with the stabiliser to the boil for 1 minutePour this over the coconut puree, coconut milk and inverted sugar. Blend in afood processor on full power for 2 mins.When it has cooled to about 30C add the malibu and churn. Reserve in thefreezer.