Exotic fruit raviole with Kaffir lime leaf and coconut sorbet

Recipe by Benoit Blin For the Scottish conference 2011

Yield: 20 portions Ingredients 1. For the Raviole: a) For the glaze: 500g 500g 225g 40g b) For the filling: 175g 25g 150g 60g 220g 150g Fresh Mango puree Stock Syrup Lime juice Papaya, fresh, 4mm dice Passion fruit, fresh Mango, fresh, 4mm dice Pineapple, fresh, 4mm dice C) For the Jellified Pina Colada discs: yield 1100g = 40x 60 cm frame 750g 225g 120g 90g 15g 60ml 60ml Pineapple puree Boiron Coconut milk Tang Freres Egg yolks Caster sugar Gelatine leaves, softened in plenty of cold water and drained White Rum Malibu Passion fruit puree Boiron Alfonso Mango puree Boiron Stock Syrup Gelatine leaves, soaked and drained

2.

For the Jus: Kaffir Lime leaf Coconut milk Tang Freres Fructose Vanilla

3g 600g 120g 1/2 pod

3.

For the Sorbet: yield 1500g Water Sugar Stabiliser super neutrose Coconut puree Boiron Coconut milk Tang Freres Inverted sugar Malibu

200ml 200g 7g 1000g 150g 20g 130ml

Method 1. For the Raviole: a) for the glaze: Warm the passion fruit and mango puree, add the stock syrup and stir in the gelatine, reserve to cool. b) For the filling: In a large bowl, mix together all the ingredients and reserve. c) For the Jelified Pina Colada discs: Bring the pineapple and coconut puree to the boil for 10 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar, pour the hot pineapple and coconut mixture onto the eggs, whisk and pour back into the saucepan and cook until the mixture reaches 92C stirring all the time. Dissolve in the gelatine and pass through a fine sieve over an iced bain marie. Once cooled add the Rum and Mailbu before pouring into 7cm pastry cutter rings lined with Clingfilm or in a frame ( 1 cm thick) and freeze. d)To Assembly Fill each of the large rubber dome with 40g of the fruit mixture, top with a frozen jellified Pina Colada disc and reserve in the freezer. Once it has set, de-mould and glaze 3 times from frozen with the prepared jelly. Reserve in the freezer. 2. For the Jus: Infuse the kaffir lime leaves with the rest of the ingredients for about 1 hour. Pass through a fine chinoise and reserve in the fridge. 3. For the Sorbet: Bring the water and sugar mixed with the stabiliser to the boil for 1 minute Pour this over the coconut puree, coconut milk and inverted sugar. Blend in a food processor on full power for 2 mins. When it has cooled to about 30C add the malibu and churn. Reserve in the freezer.