The seashells dessert

cooking

Vanilla yogurt cream

• Bring heavy cream to a boil and pour it over the chocolate.
• Add gelatin.
• Add Greek yogurt and vanilla paste; beat with a blender.
• Cover closely with foil; refrigerate to stabilize for 8–12 hours.
• Whip until fluffy.

Coconut sponge cake

• Combine the dry ingredients: all-purpose flour, almond flour, coconut shreds, and baking powder.
• Mix eggs, caster sugar, and invert sugar. Beat on medium mixer speed for 10–12 minutes, until the mass turns almost white and increases in volume several fold.
• Melt GRANDPRO Cake margarine with chocolate; add warm heavy cream; beat with a blender.
• Add the chocolate mixture to the egg one. At the end, add the dry ingredients.
• Pour the dough into a cake ring with a diameter of 24 cm.
• Bake at 160 °C in convection mode for 20 minutes.
• Let the finished sponge cake cool; wrap it in cling film; refrigerate.
• Before assembling the dessert, divide the sponge cake into large crumbs.

Peanut crumble (precook)

• Mix all the ingredients.
• Bake at 160 °C until cooked.
• Blend into crumbs.

Silver peanut crumble

• Mix the precooked peanut crumble and edible silver shimmer.

Mint gel

• Dissolve lime puree in water, add caster sugar, agar, and carob gum; bring to a boil.
• Add fresh mint and beat with a blender.
• Refrigerate to firm; blend again.

Coral honey chips

• Cook the batter: mix all the ingredients and beat them with a blender.
• Spread the batter into coral silicone molds; bake at 160 °C for 3–6 minutes.

Coconut jelly seashells

• Mix coconut puree with caster sugar and heat to 60 °C.
• Add gelatin and beat with a blender.
• Pour the jelly into silicone seashell molds and stabilize in the refrigerator.

Pineapple lemonade premix

• Combine pineapple puree, sugar syrup, and lemon juice; bring it to a boil.
• Let it infuse for 15 minutes.
• Beat with a blender; strain; add banana paste.

Pineapple lemonade pearl

• Freeze the pineapple lemonade premix in the form of a small ball.
• Dip a frozen ball of pineapple lemonade into velour; cover it with edible silver shimmer.

Plating and garnish

• Put coconut sponge cake crumbs in a scallop shell or a deep plate.
• Pipe mint gel onto the coconut sponge cake crumbs.
• Sprinkle it with silver peanut crumble.
• Place vanilla yogurt cream besides.
• Insert a pineapple lemonade pearl in the center.
• Garnish the dessert with rice crispy pearls.
• Place a coral honey chip on top.