Tropical Breeze

You'll need:

New: For 12 persons! Recipe and photo by Natalia Arevalo
Lemon Grass Bavarois 250 gram Milk      250 gram Heavy cream       136 gram Sugar     85 gram Egg yolks     578 gram Whipped heavy cream    6 sheets Gelatine leaves (GELITA) 200 gram Lemon grass 
Glaze 760 gram Condensed milk 110 gram Glucose syrup 9 sheets Gelatine leaves (GELITA) 160 gram Milk 50 gram White chocolate Yellow colour as needed   
Lime cookie 169 gram Butter 77 gram Powder sugar 1.5 gram Salt 32 gram Almond flour 187 gram All-purpose flour                                                                                                              35 gram Egg yolk (hard boiled) 2 each Limes zest
Fruit Relish 200 gram Pineapple 200 gram Mango 200 gram Kiwi 2 each Lemon juice 500 ml Simple syrup 100 ml Limoncello liquor
Yuzu Marshmallow 100 gram Egg whites 15 gram Sugar (1) 32.5 gram Glucose powder 250 gram Sugar (2) 75 gram Water 30 gram Yuzu juice 8 gram Yuzu powder 8 sheets Gelatine leaves (GELITA)


  • Step 1

    Lemon Grass Bavarois

    1.    Warm up milk and cream. Remove from the heat and add chopped lemon grass. Infuse for about 30 minutes, strain.
    2.    Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk milk mixture into yolk mixture.
    3.    Return custard to saucepan. Stir over low heat until custard (82°C). Remove from the heat and add the bloomed gelatine.
    4.    Strain over an ice bath and low the T° until 32°C, add the whipped cream and portion in a 7cm cylinder.

  • Step 2


    1.    Warm up condensed milk, glucose syrup, and milk. Remove from the heat.
    2.    Add the bloomed gelatin and mix until dissolve.
    3.    Add the milk mixture to the chopped white chocolate stirring until well incorporated.
    4.    Add the yellow food colouring as needed and mix, strain.
    5.    Use at 28°C to cover the frozen bavarois.

  • Step 3

    Lime cookie

    1.    Cream butter and sugar on a high speed for about 10 minutes and add the grated hard egg yolks.
    2.    Sift all the dries and add to the butter mixture with the lemon zest.
    3.    Mix until combine all the ingredients but not for too long to avoid gluten development.        
    4.    Between 2 parchment papers, roll out the dough to slightly thicker than 5mm; Chill until firm, about 15 minutes.     
    5.    Remove one sheet of dough from the freezer. Using an 8cm round cookie cutter, cut out rounds and place on a baking sheet pan.
    6.    Bake at 165°C for about 12 minutes with dry heat.

  • Step 4

    Fruit Relish

    1.    Cut the fruits in brunoise and mix with the rest of the ingredients.

  • Step 5

    Yuzu Marshmallow

    1.    Whip egg whites and sugar (1) to a medium pick.
    2.    Heat up sugar (2), glucose syrup, water and yuzu juice at 118°C. Remove from the heat.
    3.    Add the bloomed gelatin and mix until dissolve.
    4.    With the mixer running, slowly drizzle in hot sugar syrup. Increase speed to high, add yuzu powder and whip until desired stiffness is achieved.
    5.    Using a star decorating tip, pipe the marshmallows right away on a parchment paper sprinkled with corn starch. Let it set overnight in a sealed container in the frezzer.