TROPICAL
COCONUT SABLE
INGREDIENTS
Flour - 170 grams
Desiccated coconut - 15 grams
Almond Flour - 50 grams
Butter - 120 grams
Icing Sugar - 100 grams
Salt - 1/2 tsp
Vanilla - 1/4 tsp
Milk - 1/2 tsp ( if required)
DIRECTIONS
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine all dry ingredients and mix well
3. Cut butter into small cubes and add it to the dry ingredients. Use your fingers or
a pastry cutter to work the butter into the dry ingredients until the mixture
resembles coarse crumbs.
4. Add vanilla extract to the mixture and continue to mix until the dough starts to
come together.
5. Gather the dough into a ball and flatten it into a disc. Wrap it in plastic wrap and
refrigerate for about 30 minutes to firm up.
6. Once chilled, place the dough on a lightly floured surface and roll it out to about
1/4 inch thickness.
7. Use cookie cutters or a knife to cut out desired shapes from the dough and
place them on a baking sheet lined with parchment paper.
8. Bake the sable cookies in the preheated oven for 12-15 minutes, or until the
edges are lightly golden brown.
9. Remove the cookies from the oven and let them cool on the baking sheet for a
few minutes before transferring them to a wire rack to cool completely.
1
TROPICAL
ALMOND
DACQUOISE
INGREDIENTS
Almond Flour - 120 grams
Desiccated Coconut - 30 grams
Icing sugar - 45 grams
Egg white - 4 eggs ( 120 grams)
Castor sugar - 120 grams
Flour - 30 grams
DIRECTIONS
1. Preheat your oven to 300°F (150°C). Line baking sheets
with parchment paper.
2. In a bowl, sift together all the dry ingredients. Stir in
desiccated coconut until evenly distributed.
3. In a clean, dry mixing bowl, beat egg whites until soft
peaks form. Gradually add caster sugar, continuing to beat
until stiff peaks form and the mixture is glossy.
4. Gently fold the dry ingredient mixture into the beaten egg
whites until just combined. Be careful not to deflate the egg
whites.
5. Transfer the mixture to a piping bag or use a spoon to
spread it into desired shapes onto the prepared baking
sheets.
6. Place the baking sheets in the preheated oven and bake
for about 25-30 minutes, or until the dacquoise are lightly
golden and set. They should be crisp on the outside and
chewy on the inside. 2
TROPICAL
AAM PAPAD
INGREDIENTS
Mango pulp - 600 to 700 grams
Sugar - 170 grams
Lemon juice - 1 tsp
Salt - 1/8 tsp
DIRECTIONS
1. Peel and chop ripe mangoes into chunks. Blend them smooth to
make mango puree.
2. Transfer the mango puree to a non-stick pan. Add sugar to the
puree .Stir well to combine.
3. Squeeze fresh lemon juice into the mango puree. The lemon juice
adds tartness and helps in preserving the aam papad.
4. Sprinkle a pinch of salt into the mango mixture. Salt enhances the
flavors and balances the sweetness of the mango and sugar.
5. Cook the mixture over medium heat, stirring constantly to prevent
it from sticking to the bottom of the pan. Continue cooking until the
mixture thickens .
6. Once the mixture reaches the desired consistency, pour it onto a
greased or lined tray. Use a spatula to spread the mixture evenly
into a thin layer.
7. Place the tray in a well-ventilated area or under the sun to dry.
This process may take a few days, depending on the weather
conditions. Ensure the aam papad is completely dry and firm to
the touch.
3
TROPICAL
MOUSSE
INGREDIENTS
Gelatin - 11 grams
Cold water - 50 ml
Milk - 60 ml
Desiccated cocount - 15 grams
Egg yolks - 5 large egg ( 100 grams)
Sugar - 100 grams
Butter - 60 grams
White chocolate - 100 grams
Dairy whipping cream - 400 grams
DIRECTIONS
1. In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5
minutes.
2. In a saucepan, heat milk over medium heat until it's warm but not
boiling.
3. In a separate bowl, whisk together egg yolks and sugar until pale and
creamy.
4. Slowly pour the warm milk into the egg mixture, whisking continuously
to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan. Cook over low
heat, stirring constantly, until the mixture thickens enough to coat the
back of a spoon (about 5-7 minutes).
6. In a litre jug add gelatin , melted white chocolate and butter
7. Remove the saucepan from heat. And pour the mixture in gelatin and
butter and white chocolate stirring until it’s completely dissolved .
8. Fold in the desiccated coconut until evenly distributed throughout the
mixture.
9. In a separate bowl, whip the whipping cream until stiff peaks form.
10. Gently fold the whipped cream into the coconut custard mixture until
fully incorporated. 4
TROPICAL
GLAZE
INGREDIENTS
Water - 18.75ml
Sugar - 37.5 grams
Liquid Glucose - 37.5 grams
Condensed milk - 25 grams
Gelatin - 3 grams
Cold water( for gelatin) - 15 grams
White chocolate - 45 grams
Neutral glaze - 10 grams
Yellow colour - AR
DIRECTIONS
1. In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5
minutes.
2. In a saucepan, combine water, sugar, glucose Heat over medium
heat, stirring until sugar dissolves completely.
3. Once sugar has dissolved, remove from heat.
4. In a litre jug, add bloomed gelatin mixture , condensed milk and
melted white chocolate .
5. Gradually pour the sugar mixture in litre jug
6. Sprinkle neutral gel over the mixture, stirring until fully dissolved.
Add yellow food coloring to achieve desired hue, mixing until
evenly distributed.
5
TROPICAL
MANGO INSERT
INGREDIENTS
Mango pulp - 200 grams
Mango cubes - 50 grams
DIRECTIONS
1. Start by making puree from mango pulp
2. Add mango cubes to puree
3. Pipe in mould and chill in freezer overnight
6
TROPICAL
LAYERING
Mousse
Mango insert
Mousse
Coconut Dacquoise
Mousse
Aam papad
Mousse
Sable
chill
Glaze (Day 2 )
DIRECTIONS
1.Start by piping mousse in the mould and spread it evenly using
pallet knife ( no air gap should be there ) .
2. Then start adding layers .
3. First add mango insert and on top of it add thin layer of mousse.
4. Add coconut dacquoise layer on top of mango insert.
5. Insert Aam papad on top of dacquoise.
6. Spread a thin layer of mousse on Aam papad and finally place
sable.
7. Chill it in freezer overnight .
8. If its properly set , demould and glaze it
