For what its worth... L' Exotique



As promised.. my version of L'Exotique muahahha.. so u know the whole story morey right and if u know me long enough u will know i will usually try to save my not so successful bakes where ever i can.. soooo here it is.. the original recipe is fm Sweesan of The Sweet Spot.. awesome recipe as i found out today.. everything set so nicely and the taste is something which i think everyone would love.. the only minus point is actually the coconut lime dacquoise .. err well simply cos both hb and I are not a big fans of coconut in any of our cakes.. so if u guys are game enough to try out this recipe.. go right ahead cos i know i will try to bake it again - the right way - except i will use jaconde instead as the base hehehe




Fruit Compote Galee
Ingredients

30ml orange juice
10ml lime juice
20g light brown sugar
90g pineapple
90g mango
50g banana
2 tsp powdered gelatin

Method
Cover gelatin with 2 tsp cold water, let it bloom. Dice fruits with the dimension of 5mm x 5mm x 5mm if possible. In a pot, put in all the ingredients except for the gelatin and bring to a boil of 5-7 minutes. Make sure sugar has dissolved. Melt gelatin in a microwave for 30 secs. Add into the fruits, stir and pour out onto a lined pan. Chill in the fridge for 2-3 hours, or till it has set. (mine didnt set properly after 3hrs so might hv to prepare it even earlier)




Ingredients
Lemongrass Bavarian Cream

1.5 tsp powdered gelatin
70ml milk
15g caster sugar (A)
20g yolk
15g caster sugar (B)
70g whipped cream
2 stalks lemongrass

Method
Soak gelatin with 2 tsp cold water and set aside. Whip cream to medium peaks, set aside in the fridge. Bruise the white part of the lemongrass and cut in shorter lengths. In a pot, put milk, sugar (A) and lemongrass to a boil. Turn off heat. Cover and let it infuse for 15 minutes. In another bowl, whisk egg yolks and caster sugar (B). Bring the lemongrass mixture to a boil again, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture, discard leftover lemongrass and set over an ice bath to bring the temperature down. Fold in whipped cream.




Ingredients
Coconut Lime Dacquoise

94g egg white
30g caster sugar
16g almond meal
77g icing sugar
60g grated coconut *I used very freshly grated coconut*
16g flour
zest of 1 key lime
pinch of salt

Passionfruit Mango Bavarian Cream
2.5 tsp powdered gelatin
110g milk
35g caster sugar (A)
1/2 tsp vanilla extract
40g egg yolk
35g caster sugar (B)
110g passionfruit pulp
60g mango puree
120g whipped cream




Method
1) Make coconut lime dacquoise. If you can get freshly grated coconut, it’s good, but if you can’t, dessicated may work as well. In a mixing bowl, whisk egg whites till foamy. Gradually add in caster sugar and whisk till medium-stiff peaks. Fold in almond meal, icing sugar, grated coconut, lime zest, flour and salt into the meringue in a few batches. Pour onto a lined baking sheet or Silpat and bake for 20 minutes at 160 C. Remove and cut to desired size.

2) Make passionfruit mango bavarian cream. Soak gelatin with 3 tsp cold water and set aside. Puree passionfruit pulp and mango till smooth. Blending the seeds are optional. Pass the puree through a sieve a few times to remove as much seeds as possible. Whip cream to medium peaks, set aside in the fridge. In a pot, put milk, sugar (A) and vanilla to a boil. In another bowl, whisk egg yolks and caster sugar (B). When (A) comes to a boil, gradually pour into the egg yolk mixture and whisk while doing so. Return mixture to pot and cook for a further couple more minutes till mixture has thickened. Remove from heat, add in passionfruit and mango puree. Heat up / melt gelatin in the microwave for 30 seconds twice (or till gelatin has fully dissolved) and stir into the mixture. Strain the mixture and set over an ice bath to bring the temperature down. Fold in whipped cream.




Seee even my little Sonia loves it!! hehe

Note: Do take a peep at Sweesan's cake.. thats how L'Exotique is supposed to look like ahakss

15 comments:

marina anakcikbob said...

yummeh!

Sizuka said...

wow! ni memang sungguh menggoda jiwa :)

fabscarf said...

drooling!

Anonymous said...

Wah! dah ada model to pose yr creation seh. dah matching lah tu desert nya sedap model nya cute miut hehehe
sabaria

NoRa said...

sedapnye...all ur pic, mmg canteks sangat2..love it.

zarin said...

owh i ketidak kepernahan makan ini ini semua... tapi u sudah menggoda jiwa raga i nih...kat mana ada jual ye? hahaha mau pegi cari n merasanya..nk buat sendiri? owh tidak :D
btw, chomel sungguh sonia w her pouting lips and jarijemari ben 10 color tuh...hai sonia sonia...chomel chomel ok ;-)

Sheila said...

Memang exotic kak rima.. First class!

CTZee said...

Ish ish ish...Looks delish...You never fail to amaze me. Anything exotic tu, mesti menawan kan?
But then kan, nothing beats that little beauty call Sonia tu. Those lips....makes me senyum lebar.

Swee San said...

Hi Rima, Wow, thanks! I wasn't expecting anyone to try the recipe as it was an experiment for me. Glad u liked most of the components of the cake..
Great job! The verrines look gorgeous!

Jun said...

what? so many steps?.hahahhaha...not for a not-so-rajin person like me! so, i just njoy ur pic ajelah rima ..eekeke

Anonymous said...

just love the pic of your little Sonia. She looks sooooo cute!!

Aisyah

Ayu Safieza said...

argh....Kak Rima...I will for sure love them all.....mmm dah terasa2 ni ha kat ini lobang tekak...ngeeeeeeeeeeeeeeeeeee:)

ninazsyafinaz said...

HEHEHE..kak Rima..Naz dah ngendap L'Exotique kat Swensan. sekali ternampak Emeraude cake..lebih kurang mcm L'Exotique jugak yer ader cream, jaconde and dacquoise.urm..

Nurwin said...

Rimaaaa.....on a hot and sunny day like this, bukan main sedap lagi menikmati "makanan" in this blog of yours. Realllllyyyyyy tempting lah. Macam terasa kat tekak I ni. (hahaha..macam tahu aje rasa nya!) Another masterpiece from you!

Rima said...

Hehe ty everyone for all the kind words and yep it sure a nice thang to hv in ur fridge during this hot and sunny weather ...

Swensan
ty so much for shsring this recipe.. when i saw ur pic i just had to try and bake it.. unfortunately my dacquoise was too thin and it got stuck on my silpat mat.. will gv this recipe a try again for sure!

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