When the bijouterie is a bonbonniere

Art Culinaire, Summer, 2005

For the coconut dacquoise: Preheat oven to 390 degrees. Sift together confectioners' sugar and almond flour and add 2/3 of coconut. In electric mixer fitted with whisk, combine egg whites and granulated sugar and whisk to stiff peaks. Fold in almond flour mixture and spread in even layer on half sheet pan lined with parchment paper. Sprinkle with remaining coconut and bake 8 to 10 minutes, until lightly browned. Let cool.

For the meringue: Combine all ingredients in electric mixer fitted with whisk. Whisk to soft peaks.

To assemble and finish: Cut 6-inch diameter circle from dacquoise. Top with rum parfait. Arrange chopped pineapple in even layer over parfait, leaving 1/2-inch margin. Top pineapple with mango mousse, leaving 1/2-inch margin. Using spatula, carefully cover entire construction with meringue, sweeping upward to form wave shape. Brown meringue with blowtorch, garnish with pineapple chip and serve.

[ILLUSTRATION OMITTED]

ingredients

For the mango mousse:

1 sheet gelatin, softened in cold water
3 1/2 ounces mango puree
1 ounce coconut milk 1/2 ounce lemon juice
3 egg whites, beaten to stiff peaks
4 1/2 ounces heavy cream, whipped to stiff peaks

For the rum parfait:

2 ounces granulated sugar
3 egg yolks
2 sheets gelatin, softened in cold water
3 1/2 ounces rum
9 ounces heavy cream, whipped to stiff peaks

For the coconut dacquoise:

2 1/2 ounces confectioners' sugar
1 1/2 ounces almond flour
1 ounce shredded coconut
2 egg whites
1 ounce granulated sugar

For the meringue:

6 egg whites
Pinch of cream of tartar
1 ounce granulated sugar

To assemble:

Coconut dacquoise, from above
Rum parfait, from above
2 ounces peeled and finely chopped pineapple
Mango mousse, from above

For garnish:

Pineapple, very thinly sliced and dried in oven

RELATED ARTICLE: MoMA (Serves 8)

Francois Payard

Monbazillac

Chateau Tirecul La Graviere

Bergerac, France NV

directions

For the white chocolate mousse: In saucepan, scald milk over medium heat. In bowl, whisk together sugar and yolks until light yellow and foamy. Temper yolk mixture by adding one-third of hot milk to yolk mixture while whisking constantly. Whisk tempered yolk mixture back into hot milk and place over medium heat, stirring constantly until mixture is thick enough to coat back of wooden spoon. Strain through fine-mesh sieve. Squeeze water from gelatin and stir into mixture. Pour over chocolate and stir to melt. Chill over ice bath, and once cold, fold in whipped cream. Cover until ready to use.

For the olive oil and white chocolate ganache: In saucepot, combine sugar, cream and vanilla bean and bring to a boil. In bowl, whisk together remaining cream and cornstarch. Whisk in hot cream mixture, then transfer back to saucepot and cook 1 minute over high heat. Stir in oil and butter, then add chocolate. Cool to room temperature.

For the citrus gelee: Arrange segments in single layer on sheet pan. Combine all juices in saucepot and warm over medium-low heat. (Add extra orange juice if necessary to make 2 1/2 cups liquid.) Squeeze water from gelatin and stir into warm juice until dissolved. Pour juice mixture over fruit and freeze. When firm, cut circles using 2-inch ring cutter.