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Original margarita & coconut passion dessert pairing

Created by chef Alexis Delassaux

To be paired with the Original Margarita

Created by chef Alexis Delassaux

To be paired with the Original Margarita

Original margarita food pairing Alexis Delassaux

INGREDIENTS

  • for 2 people
  • 4 hours of preparation (including cooling for the mousse)
  • 50g passion fruit sorbet
  • 3 small meringues
  • 1 passion fruit
  • 1 siphon
  • 1 gas cartridge
  • Coconut mousse for the siphon :
  • 100g coconut milk
  • 30g single cream
  • 50g Cointreau
  • 20g sugar
  • 1g gelatine

INSTRUCTIONS

  • Step 1

    To make the coconut espuma mousse, soak the gelatine in a bowl of cold water. In a saucepan, bring the coconut milk, single cream, Cointreau and sugar to the boil, then remove from the heat and add the gelatine.

  • Step 2

    Cool for 24 hours in a fridge, before adding to the siphon with 1 gas cartridge.

  • Step 3

    Halve the passion fruit, scoop out the juice and seeds and set aside.

  • Step 4

    Siphon some cream into the empty passion fruit halves, before adding some passion fruit sorbet.

  • Step 5

    Garnish with the meringue and the passion fruit juice.

Other countries
Global website
Australia
Australia
China
China
France
France
Germany
Germany
Italy
Italy
Japan
Japan
Spain
Spain
United Kingdom
United Kingdom
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USA