Prepare the Coconut Mousse
Heat half of the FROTZ Coconut Pulp along with the sucrose and gelatin until the gelatin has completely melted.
Stir in the rest of the coconut pulp and add the salt. Whip the cream until it forms soft peaks, then gently fold it into the coconut mixture.
Fill the molds and set aside.
Prepare the Calamansi and Mango Compote
Mix the sucrose with the NH pectin and set aside.
Place the FROTZ mango cubes in a pot along with the FROTZ calamansi pulp, glucose, and invert sugar.
When the mixture reaches 40 °C, slowly sprinkle in the sucrose and pectin mixture. Bring to a boil for 1 minute, stirring constantly.
Remove from the heat and stir in the previously hydrated gelatin. Blend briefly with a mixer and spread to a thickness of approximately 1 cm.
Let it set, then cut it into the desired shape.
How to Make Matcha Cake
Beat the egg whites. When they are partially whipped, gradually add the sucrose until you have a well-structured meringue.
Add the egg yolks on low speed, then fold in the previously sifted dry ingredients.
Spread the mixture onto a Silpat to the desired thickness and bake at 210 °C for about 4 minutes.
Let it cool to room temperature.
Making the Almond Sablée
Cream the butter and powdered sugar together using the paddle attachment.
Add the solid ingredients and mix gently. Add the egg and knead until the dough is smooth.
Set aside and roll out to a thickness of 2 mm. Freeze.
Cut out the oval bases using the desired cookie cutter and bake them straight from the freezer at 155 °C for about 12 minutes.
Finish
Use white paint to achieve the characteristic velvety finish on the pieces.
Combine the coconut mousse with the calamansi and mango filling and the matcha sponge cake. Top each piece with the crunchy almond sablé base.
