Piña Colada & White Chocolate Plated Dessert

Piña Colada & White Chocolate Plated Dessert
Easy
Makes: 12 Yield
Bring summer vibes to your plate with this Velvet Piña Colada dessert. In this course, you will learn the techniques to make a flexible ganache, a fruity jelly, and a pineapple-whipped ganache. You will also discover how to combine exotic flavors and white chocolate in a simple, yet delicate & decadent plated dessert!
Bring summer vibes to your plate with this Velvet Piña Colada dessert. In this course, you will learn the techniques to make a flexible ganache, a fruity jelly, and a pineapple-whipped ganache. You will also discover how to combine exotic flavors and white chocolate in a simple, yet delicate & decadent plated dessert!
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Containing: 7 Components
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Piña Colada Cream

Ingredients

  • 100 g
    coconut puree
  • 80 g
    pineapple puree
  • 25 g
    lime juice
  • 40 g
    egg yolks
  • 32 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 150 g
    Callebaut W2 White Chocolate

Preparation

  1. Combine the lime juice with the coconut and pineapple purées in the saucepan.
  2. Add the egg yolks and cook over medium heat, whisking constantly, until the temperature reaches 82°C (180°F).
  3. Remove from the heat and add the gelatin mass. Whisk until the gelatin mass is completely melted.
  4. Pour the preparation on top of the chocolate. Wait a minute or two for the chocolate to start to melt.
  5. Blend well using an immersion blender.
  6. Pour the mixture into the silicone mold, filling each mold with 25g (0.88 oz).
  7. Place the filled molds in the freezer until completely frozen.
  8. Once frozen, unmold the piña colada creams onto a metal tray lined with a guitar sheet.
  9. Reserve in the refrigerator until the final assembly.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Bowl(s)
  • Gloves
  • Scale
  • Metal Tray (s)
  • Spatula
  • Guitar sheet
  • 6.5 cm (2.5”) diameter silicone mold

Pineapple Whipped Ganache

Ingredients

  • 75 g
    pineapple puree
  • 10 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 250 g
    Heavy cream 35% fat
  • 175 g
    Callebaut W2 White Chocolate

Preparation

  1. Place the pineapple purée in a saucepan and bring the purée to the boil.
  2. Remove from the heat and whisk the gelatin mass into the saucepan. Let it melt.
  3. Pour this mixture over the melted chocolate.
  4. Blend with an immersion blender while adding the heavy cream.
  5. Transfer into a bowl, cover with plastic film and let the ganache rest in the refrigerator for at least 12 hours.
  6. Once set, whip the ganache in a tabletop mixer on medium speed until it holds soft peaks.
  7. Transfer into a piping bag fitted with a 10mm (0.4”) tip and reserve in the refrigerator until assembly.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Piping Bag
  • Scissors
  • Bowl scraper
  • Bowl(s)
  • Plastic film
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • 2 cm (0.4”) piping tip

Coconut Flexible Ganache

Ingredients

  • 300 g
    coconut puree
  • 34 g
    liquid sorbitol
  • 2 g
    agar agar
  • 40 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 80 g
    Callebaut W2 White Chocolate

Preparation

  1. Place the coconut purée, liquid sorbitol and agar agar into a saucepan. Whisk these ingredients together and then bring to the boil.
  2. Once boiling, remove from the heat and whisk in the gelatin mass, ensuring it melts completely into the mixture.
  3. Once melted, pour the mixture over the chocolate and blend well using an immersion blender.
  4. Pour the coconut flexible ganache into the silicone mold of 1 cm (0.4”) high, filling it to the top.
  5. Let the ganache set in the refrigerator for about 30 minutes, until fully set.
  6. Once set, unmold on a metal tray lined with a guitar sheet.
  7. Cut out rings using a 25mm (1”) ring cutter. Make sure to clean the ring cutter every few cuts.
  8. Place a guitar sheet on top of the ganache circles and reserve it in the refrigerator until final assembly. The guitar sheet helps to prevent the circles from drying out.

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Whisk
  • Tall recipient
  • Immersion blender
  • Bowl(s)
  • Gloves
  • Paper towel
  • Guitar sheets
  • Spatula
  • Rectangular silicone mold 1 cm high (0.4”)
  • 26 mm (1”) ring cutter

Pineapple Jelly

Ingredients

  • 250 g
    pineapple puree
  • 15 g
    sugar
  • 3 g
    pectin NH
  • 1 g
    agar agar

Preparation

  1. Place the pineapple purée into a saucepan and heat up to 40°C (104°F).
  2. In the meantime, combine the sugar, agar agar, and pectin in a small bowl.
  3. Once at 40°C (104°F), whisk the pectin, agar, and sugar mixture into the warm purée.
  4. Bring this mixture to a boil.
  5. Once the mixture boils, remove it from the heat and pour it into a bowl, cover it with plastic film, and place in the refrigerator to allow it to cool down completely.
  6. Once cold, mix well using an immersion blender.
  7. Transfer the smooth mixture into a piping bag fitted with a 5mm (0.2”) tip.
  8. Reserve in the refrigerator until final assembly.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Plastic film
  • Spoon
  • Spatula
  • 6 mm (0.2”) piping tip

White Chocolate Crispy

Ingredients

  • 2 g
    lime zest
  • 3 g
    Olive oil
  • 110 g
    Callebaut W2 White Chocolate
  • 100 g
    pailleté feuilletine

Preparation

  1. Using a microplane, zest the lime over the melted chocolate.
  2. Add the olive oil and the Pailleté FeuilletineTM. Mix everything together until smooth.
  3. Place the mixture between 2 guitar sheets and form a rectangular shape.
  4. Spread the mixture out thinly using a rolling pin. Bring the mixture back together a few times before rolling again. The white chocolate crispy should hold well together.
  5. Place the rolled out mixture into the refrigerator for 2 to 3 minutes.
  6. After a few minutes, remove it from the refrigerator.
  7. Remove the guitar sheet from the top and cut circles using the ring cutter and place the circles on a metal tray lined with a guitar sheet.
  8. Reserve at room temperature until the final assembly. In warmer conditions, you can store the circles in the refrigerator between two guitar sheets.

View tools

  • Metal Tray
  • Bowl(s)
  • Gloves
  • Mixing bowl (s)
  • Guitar sheets
  • Rolling pin
  • Microplane
  • Spatula
  • 7 cm (2.5”) ring cutter

White Chocolate & Coconut Decorations

Ingredients

  • Coconut shavings
  • Cooking Spray
  • bag(s)
    Callebaut W2 White Chocolate

Preparation

  1. Stick a guitar sheet to the table using some cooking spray.
  2. Spread some of the tempered white chocolate onto the guitar sheet using an offset spatula.
  3. Sprinkle some coconut shavings on top of the chocolate.
  4. As soon as the chocolate sets, cut circles using 2 different ring cutters to cut 2 different sizes. Clean the ring cutters with a paper towel between the cuts as needed.
  5. Place a second guitar sheet on top of the chocolate. Roll tightly around a rolling pin and secure using plastic film.
  6. Place the chocolate, still around the rolling pin, into the refrigerator for a few minutes to set it completely before peeling off the plastic and separating the chocolate decorations. Place the decorations on a metal tray lined with parchment paper.
  7. Reserve at room temperature until the final assembly.

View tools

  • Metal Tray
  • Bowl(s)
  • Parchment paper
  • Offset spatula
  • Gloves
  • Paper towel
  • Plastic film
  • Guitar sheets
  • Rolling pin
  • Spatula
  • 3.5 cm (1.4”) ring cutter
  • 5 cm ring cutter

Assembly

Ingredients

  • Pineapple, cut in small pieces
  • Micro herbs
  • Yellow flowers
  • lime zest

Preparation

  1. Begin by piping a dot of the pineapple whipped ganache on the plate.
  2. Place a white chocolate crispy on top of the ganache and then pipe another dot on top of the crispy.
  3. Using 2 small offset spatulas, place the pina colada cream on top of the crispy.
  4. Pipe 5 dots of pineapple whipped ganache around the piña colada cream on the plate to decorate.
  5. Place coconut flexible ganache cylinders beside the dots of whipped pineapple ganache.
  6. Place some pineapple cubes on the plate.
  7. Pipe some pineapple jelly next to the pineapple cubes.
  8. Using a microplane, add some lime zest on top of the dessert.
  9. Pipe one last dot of pineapple whipped ganache on top of
  10. the cream and add a coconut & chocolate decoration on top of it.
  11. Add some white chocolate & coconut decorations on the dots of ganache on the plate.
  12. Using a pair tweezers, decorate the plate with some flowers and finish decorating with some micro herbs.

View tools

  • Bowl(s)
  • Gloves
  • Tweezers
  • Microplane
  • Small offset spatulas

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