Like ルージュ Rouge, this is a plated dessert which I’d created in conjunction of EAT AND MAKE TAU HUAY DAY. Rouge was concocted out of my love for fruits aux rouges. I love berries of all sorts, wholeheartedly worshipping the intricacies that could be teased out of these little parcels bursting with flavour! El Tropicano is inspired by the fruits de la saison we were enjoying at that moment in time. The use of mango and passionfruit together with lemon balm mint is heavily inspired by Hidemi Sugino’s tartelette “Tahiti タヒチ” which I’d made a year back and fell in love ever since. But of course, there were Ai Wen Mangoes then! likewise, I’d used lemon balm for the outburst of refreshing citrusy aroma. Added additional dimension of using pineapple since we had some S&W Sweet 16 pineapples from the Phillippines! It would be really lovely to add a coconuty twist in it but everything was made in a rush, pieced together on a last minute basis. So pina colada would have to wait until another time!
There are quite a few components in this dessert, i.e. moulded tau huay with agar, passionfruit coulis, pineapple and mango salad infused with limoncello and chiffonaded lemon balm, mango gelee, fresh lemon balm leaves
For the moulded vanilla soya bean curd, I made it in the same batch as those used for Rouge. The recipe is found here.
For the passionfruit coulis, simple remove the pulp from 3-4 passionfruits which have overripened (characterised by very wrinkly skin) and strain the juice through a sieve, pressing down with a fork. Reconstitute 2 g of gelatine (1 sheet) in ice water) until soften. Heat the juice in a saucepan until 75C. Add gelatine and stir-thoroughly to incorporate. Transfer to a bowl covered with a layer of cling film and leave in fridge to chill.
For the mango gelee, pulverise about 100g of mango pulp into puree. It comes from half an Indonesian Harum Manis mango which I’d used. Add one tsp of powdered agar into a small portion of water at room temperature just sufficient to dissolve. Heat mango puree with a bit of water until it comes to a boil. Lower flame and add agar-water mixture. Stir thoroughly to incorporate, working especially around the corners of the pot with a heat proof spatula. Turn off flame and pour mixture into a flat container. Cover with cling film just over the surface and leave in the fridge to set.
For the fruit salad, simply dice finely some pineapple, mango and place in a bowl. Chiffonade some lemon balm leaves and add to the fruits. Add a generous splosh of limoncello or any sharp-flavoured clear liqueur and a tbsp of caster sugar. Give a quite toss and leave in fridge for 15 – 20 min for the fruits to macerate.
To plate up, simply unmould soy bean curd on to a serving dish. Using a mousse ring, compact the fruit salad alongside the agar. Carefully lift the mousse ring to allow salad to maintain structure. Carefully drizzle passionfruit coulis around the plate. If the consistency of the coulis is too thick, add some of the juices and limoncello leached from the macerated fruit salad to thin. Add bits of the diced mango gelee all around the plate and finally embellish with some petite lemon balm leaves, bits of fresh mango and pineapple as well as fresh passionfruit pulp.
Voila! Its ready to be served! As simple as that!
I’m submitting this to Aspiring Bakers #23: Desserts on a plate (September 2012)hosted by Swee San of The Sweet Spot