Home Recipes Accra

Accra

An inspiring recipe for Accra

Bruno Van Vaerenbergh Coconut Banana
accra
bruno-van-vaerenbergh

Bruno van Vaerenbergh

Debic Culinary Manager

Ingredients

For 26 servings

Coconut dacquoise

200 g egg white

165 g sugar

120 g grated coconut

80 g ground almonds, 100%

60 g icing sugar

40 g flour

Banana and lime compôte

27 g glucose syrup

65 g sugar (1)

325 g banana purée

75 g lime, juice + zest

10 g sugar (2)

5 g pectin NH

1 g black pepper

125 g caramel chocolate

Namelaka Velvet

250 g milk

2 stalks lemongrass

50 g inverted sugar

12 g Gelecta® gelatine powder

12 g Gelecta® gelatine powder

220 g white chocolate, 33%

425 g Debic Duo

Mascarpone cream

1 l Debic Cream Plus Mascarpone

80 g icing sugar

0.5 g nutmeg

Debic products used

7f050000-ff27-0003-b358-08d7473a32b7

Debic Duo 5L

  • 50% milkfat and 50% vegetable oils
  • Tasteful and light cream taste
  • High stability and firmness even after 24 hours
d9a00000-97f1-a22e-4247-08d92a511278

Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness

Preparation

Coconut dacquoise

Beat the egg white with the sugar until peaks form.

Meanwhile, sift and mix the remaining dry ingredients together and add them to the beaten egg white.

Spread the mixture on a baking tray (30 cm x 40 cm) and bake for about 14 minutes at 190°C.

Banana and lime compôte

Caramelise the glucose syrup and sugar (1).

Reduce with the purée, lime juice, and zest.

Spread the sugar (2) and pectin mixture over the hot mixture and bring to the boil, stirring continuously.

Remove from the heat, add the ground black pepper, then pour over the caramel chocolate.

Emulsify with a hand blender and spread over the baked coconut dacquoise.

Freeze.

Reserve 50 g for finishing.

Namelaka Velvet

Heat the milk with the crushed lemongrass.

Leave in the refrigerator overnight.

Sieve and heat together with the inverted sugar and Gelecta®.

Pour over the white chocolate and emulsify with a hand blender.

Fold in the half-whipped Duo at about 40°C.

Spread over the frozen frame.

Store in the freezer.

Mascarpone cream

Mix all ingredients together without beating and leave in the refrigerator overnight.

Assembly

Assemble the dacquoise, the compôte, and the namelaka one after the other. 

Beat the mascarpone cream until stiff and pipe crosswise over the frame. 

Carefully press a rigid plastic sheet over it to flatten the ripples of piped cream and freeze.

Carefully remove the plastic sheet.

Finish with a few dollops of banana and lime compôte and pieces of fresh coconut.

Recipe tags Bruno Van Vaerenbergh Coconut Banana Lime Namelaka Debic Duo Debic Cream Plus Mascarpone
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.