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Coconut dacquoise
Ingredients

Mixture A

・364 g egg whites

・120 g granulated sugar

・4.2 g dried egg whites


Mixture B

・211 g almond flour

・146 g powdered sugar

・36 g cake flour


・84 g shredded coconut (unsweetened)


・powdered sugar, as needed

Instructions

1. Whip mixture A to make a meringue.

2. Add sieved B and shredded coconuts to the meringue and combine.

3. Spread batter into a baking pan, sprinkle with powdered sugar twice. Bake in a convection oven at 175℃/350°F for approximately 15 minutes.

4. Cool and cut into circles 5 cm in diameter.

Mango and passion fruit jelly
Ingredients

・170 g mango purée

・96 g passion fruit purée

・45 g granulated sugar

・45 g TREHA®︎

・5.7 g gelatin sheet*

*Silver grade

Instructions

1. Mix mango and passion fruit purée in a pan. Add granulated sugar, TREHA®︎ and gelatin (prepared in ice water), dissolve by heating.

2. Pour the fruit purée into silicone molds 5 cm in a diameter. Store in the freezer.

TREHA®︎ benefit

・Brings out full-flavor of mango and passion fruit

・Improves freeze-thaw stability

Passion fruit cream
Ingredients

・120 g whole egg

・72 g passion fruits purée

・80 g granulated sugar

・40 g TREHA®︎

・2.4 g gelatin sheet*

・64 g unsalted butter

*Silver grade

Instructions

1. Heat passion fruit purée. In a separate bowl, mix whole eggs, granulated sugar and TREHA®︎ well. Add to the passion fruit purée, and heat the mixture thoroughly in a pan.

2. Add gelatin (prepared in ice water) and butter, then mix.

3. Pour the mixture into silicone molds 5 cm in diameter.

TREHA®︎ benefit

・Brings out full-flavor of passion fruit

・Improves freeze-thaw stability

Cream cheese mousse
Ingredients

Mixture A

・100 g granulated sugar

・25 g TREHA®︎

・47 g water


・105 g egg yolks


Mixture B

・132 g yogurt

・400 g cream cheese

・8 g lemon juice


・11.7 g gelatin sheet*

・450 g fresh cream (35% milk fat, whipped)

*Silver grade

Instructions

1. Boil mixture A to make a syrup. Whip egg yolks with the syrup to make pâte à bombe.

2. Combine mixture B. Add gelatin sheet (prepared in ice water), pâte à bombe, and whipped cream in that order, combining each time.

TREHA®︎ benefit

・Stabilizes foam in the mousse

・Highlights flavors of yogurt and fresh cream

・Improves freeze-thaw stability

Mango shiny glaze
Ingredients

Mixture A

・260 g mango purée

・95 g glucose syrup (DE40-70)

・60 g TREHA®︎

・260 g water


Mixture B

・112 g granulated sugar

・15 g HM pectin

Instructions

1. Boil mixture A. Combine mixture B and add to mixture A, boiling the mixture again.

TREHA®︎ benefit

・Retains moisture of the cake in a showcase

・Improve workability of shiny glaze by thickening texture

・Controls sweetness of shiny glaze, allowing the fruit flavor and tartness to stand out

Whipped cream
Ingredients

Mixture A

・200 g fresh cream (35% milk fat)

・18 g granulated sugar

・18 g TREHA®︎


・100 g fromage blanc

Instructions

1. Whip mixture A until firm. Add fromage blanc, whipping a little more.

TREHA®︎ benefit

・Inhibits syneresis from whipped cream and keeps its beautiful shape after piping

・Brings out full-flavor of fromage blanc

Coconut and mango meringue
Ingredients

Mixture A

・94 g granulated sugar

・47 g TREHA®︎

・40 g water


・90 g egg whites


Mixture B

・50 g powdered sugar

・40 g shredded coconuts

・24 g mango powder

Instructions

1. Heat mixture A until 115℃/240°F. Make an Italian meringue with this mixture and the egg whites.

2. Mix mixture B thoroughly, then combine with the Italian meringue.

3. Pipe the mixture on to a baking pan in thin long sticks by using nozzle No.10.

4. Dry the meringue in a convection oven at 80℃/180°F for 3 hours.

TREHA®︎ benefit

・Provides stability to the meringue foam without adding extra sweetness

・Keeps the light, crispy texture of baked meringue

・Suppresses any eggy taste

Food Presentation
Ingredients

・Thyme as needed

・Sugar sculpture as needed

Instructions

1. Pipe cheese mousse into silicone molds*. Place mango and passion fruit jelly, and passion fruit cream into the mold. Pipe cream cheese mousse again and flatten, then place the coconut dacquoise on top. Store in the freezer.

2. Demold 1. Cover with the mango shiny glaze.

3. Pipe whipped cream by using a star nozzle. Garnish with meringues, sugar sculptures and thyme.

*Silikomart Professional SF163

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