Corman
  • Baker-Pastry Chef

Zefiro

  • An original recipe from Arianna Trentini
  • Recipe calculated for 4 persons
  • 8 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
1
1

Coconut financier

  1. Lightly whip the egg whites.
  2. Add the previously mixed and sifted dry ingredients, then incorporate the butter melted at 45°C.
  3. Portion 125 g of batter into Ø14 cm rings.
  4. Bake in a 30 × 40 cm frame in a 180°C convection oven for approximately 10 minutes.
68 g egg whites 68 g icing sugar 30 g ground almonds 30 g grated coconut 76 g Traditional Butter 82% fat – Block
2
2

Coconut crunch

  1. Melt the butter at 45°C. Add the sugar, ground almonds, coconut, and flour and mix until crumbly.
  2. Bake at 150°C for approximately 12 minutes.
  3. Remove from the oven and combine in a mixer with the white chocolate and cocoa butter. 
24 g cane sugar 24 g Traditional Butter 82% fat – Block 24 g T45 flour 18 g almond powder 23 g grated coconut 26 g white chocolate 33% 10 g cocoa butter
3
3

Lime-mint mousse

  1. Infuse the mint and lime zest in the cream for at least 12 hours at 4°C.
  2. Heat the milk to 50°C and pour over the chocolate melted at 45°C, emulsifying well.
  3. Add the gelatine mass.
  4. Strain the infused cream, semi-whip it, and fold into the chocolate emulsion.
165 g Selection cream 35% fat 4 g lime zests 6 g fresh mint leaves 154 g white chocolate 33% 83 g milk 17 g gelatin mass
4
4

Banana-caramel crémeux

  1. Caramelize the sugar and glucose syrup to 160°C.
  2. Deglaze with the boiling cream. At 50°C, add the purées, chocolate, and gelatine mass.
  3. Emulsify until smooth and glossy.
162 g sugar 35 g Glucose syrup 44 DE 170 g Selection cream 35% fat 120 g banana purée 23 g passion fruit puree 52 g white chocolate 33% 18 g gelatin mass
5
5

Poached mango

  1. Bring the mango, sugar, yuzu juice, and glucose syrup to a boil.
  2. Add the mint and vacuum-seal. Let the mixture rest at 4°C for 24 hours.
  3. Remove the mint, bring back to a boil, and add the xanthan gum and gelatine mass.
500 g diced mango 80 g sugar 15 g yuzu juice 20 g glucose syrup 5 g mint sprigs 1,5 g xanthan gum 25 g gelatin mass
6
6

Mint, mango and yuzu yogurt mousse

  1. Infuse the mint, lime, and cream for 24 hours at 4°C.
  2. Strain, reweigh to the required amount, semi-whip, and reserve at 4°C.
  3. Bring the purées and yogurt to 20°C.
  4. Heat a small portion of the mango purée to 40°C, dissolve the gelatine mass, then combine with the remaining purées and yogurt.
  5. Heat the water, sugar, and glucose to 118°C and pour over the egg whites, whipping to obtain a soft Italian meringue.
  6. Fold the meringue into the fruit-yogurt mixture, then gently fold in the semi-whipped cream.
300 g Selection cream 35% fat 10 g mint sprigs 2 g lime 300 g Full-fat yogurt 220 g mango puree 30 g yuzu puree 60 g gelatine mass 100 g sugar 20 g glucose powder 40 g water 75 g egg whites
7
7

Orange glaze

  1. Bring the glaze, condensed milk, sugar, water, and glucose syrup to 103°C.
  2. Add the gelatine mass and emulsify over the white chocolate and colourings.
  3. Let rest for 12 hours at 4°C before using.
1250 g neutral glaze 400 g condensed milk 600 g sugar 300 g water 600 g glucose syrup 400 g gelatin mass 600 g white chocolate 0,2 g Water-soluble orange colouring 0,2 g soluble yellow colouring
8
8

Assembly

  1. Spread 30 g of coconut crunch over each financier. Assemble the insert in Pavoni KE052 moulds in the following order:
  2. – Poached mango (170 g)
  3. – Banana-caramel crémeux (140 g)
  4. – Lime-mint mousse (90 g)
  5. – Coconut financier with coconut crunch base
  6. Pour 300 g of mango-yogurt mousse into Pavoni KE024 moulds and position the frozen insert. Freeze at -18°C.
  7. Unmould and glaze with the orange glaze. Pipe the lime-mint mousse into spherical moulds, freeze, and spray with white chocolate.
  8. Decorate with the mousse spheres, a white chocolate band around the cake (created using thermal shock), fresh mango slices, mint leaves, and edible flowers.
 SQ white chocolate  SQ fresh mango  SQ Edible yellow flowers  SQ neutral glaze  SQ fresh mint
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