Kumquatolada Cocktail & pastry
Ingredients
12 pieces + 2 cocktails
Kumquat insert
250 g Kumquat puree
2 Limes
40 g Sugar
8 g Pectin
Pâte sucrée coco
150 g Butter
90 g Icing sugar
40 g Grated coconut
50 g Egg (1)
5 g Salt
250 g Flour
20 g Neutral glaze
Coconut biscuit
100 g Egg white
20 g Sugar
80 g Icing sugar
5 g Dark rum
50 g Almond powder
70 g Grated coconut
Kumquat mousse
10 g Gelatine
250 g Kumquat puree
250 g Cream 35% FAT
190 g Italian meringue
5 g Dark rum
Italian meringue
150 g Sugar
75 g Water
75 g Egg white
Decoration
1 Lime
60 g Grated coconut
3 Kumquats
Sweetened kumquat puree
Andros Chef new frozen kumquat puree is slightly sweet; the overwhelming flavor is sour and tangy with a fine length in the mouth. Our kumquats are received fresh at our Andros factory in southern Spain (PROBICASA) : selected fruits from our integrated fruit sourcing and processing to guarantee optimal quality. The kumquat is more and more used by chefs, it is the new trendy fruit! Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Insert
Heat the kumquat puree. At 45°C, add in rain the pectin/sugar mix. Bring to a boil still stirring. Mix and pour in insert's moulds. Freeze.
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Coconut sweetened dough
Cream the butter with sugar with the paddle attachment. Add grated coconut, salt and egg. Add the flour. Wrap in a cling film and refrigerate. Roll out, prick and cut out. Place on a silpat and refrigerate. Bake at 170°C for 15/20 min. Once cooled down, glaze the edges with neutral glaze and roll in the grated coconut.
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Coconut biscuit
Whip the egg white. Stiff with sugar. Add with a spatula the rum, almond powder and 50g of grated coconut. Pipe small disc on a baking paper. Sprinkle 20g of remaining coconut. Bake at 180°C fir 10 min.
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Italian meringue
In a saucepan, cook a syrup with sugar and water. Once 115°C is obtained, whip the egg whites. At 118°C, drizzle the syrup over the egg whites to obtain stiff peaks. Whip continuously until it is cooled down.
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Kumquat mousse
Soak the gelatine. Whip the cream to obtain a foamy whipped mousse, not to firm. Heat the puree with rum. Add the gelatine. In a bowl, whip the puree with meringue and add the whipped cream with a spatula.
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Assembly
In silicone moulds, pipe the mousse, place an insert and a coconut biscuit. Freeze to the core. Unmold and glaze. Decorate with kumquat slices and lime zests.
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Cocktail (for2)
Dip the glass's edges in lime then in grated coconut. In a shaker, pour the ingredients with 6 ice cubes. Shake and sieve in the glass with ice cubes. Decorate with a kumquat slice and lime zests.
