pineapple charlotte

YIELD: 12 Servings

Coconut ladyfingers:

• 4 (7 oz/198 g) large eggs, separated
• 3 oz/85 g granulated sugar, divided
• Zest of 1 lemon
• 1.5 oz/42 g flour, sifted
• 1.5 oz/42 g cornstarch, sifted
• 8 oz/227 g flaked coconut

1. Preheat oven to 355 F. Line a half sheet pan with parchment paper and set aside.
2. In mixer with whip attachment, whip egg yolks with half the sugar until light. In a separate bowl, whip egg whites to soft peaks, then add the remaining sugar and continue whisking until stiff peaks form. Fold egg white mixture into the egg yolk mixture. Fold in the lemon zest, flour and cornstarch.
3. Spread mixture evenly onto prepared sheet pan. Sprinkle entire surface with coconut. Shake off any excess and bake about 15 minutes, until set and golden brown.

Pineapple bavarian:

• .22 oz/6.2 g powdered gelatin,
• 8 liq oz/237 ml fresh pineapple juice, divided
• 3 (5.25 oz/150 g) large eggs, separated
• 2 oz/57 g granulated sugar, divided
• 8 liq oz/237 ml heavy cream

1. Dissolve gelatin in 2 liq oz/59 ml pineapple juice.
2. Lightly whisk egg yolks with half the sugar. In a small saucepan bring remaining pineapple juice to a boil. Temper juice with egg mixture; return combined mixture to saucepan and let simmer, stirring constantly, until sauce coats the back of a spoon. Let cool.
3. Strain sauce and add gelatin mixture, whisking until blended. In mixer with whip attachment, whip egg whites with remaining sugar until stiff peaks form. Whisk heavy cream until stiff peaks form.
4. Carefully fold egg whites into whipped cream. Fold combined mixture into cooled pineapple/gelatin mixture. Reserve in refrigerator.

Guava syrup:

• 2 oz/57 g granulated sugar
• 1 liq oz/29 ml water
• 3 oz/85 g guava puree

1. In a small saucepan bring sugar and water to a boil. Remove from heat and stir in the guava puree.

Raspberry syrup:

• 2 oz/57 g granulated sugar
• 1 liq oz/29 ml water
• 3 oz/85 g seedless raspberry puree

1. In a small saucepan bring sugar and water to a boil. Remove from heat and stir in the raspberry purÚe.
Assembly:
1. Set twelve 31/8-inch diameter metal rings on a parchment paper-lined tray. Cut twelve ladyfinger strips to fit and place them, coconut-side-out, along the inside edges of the rings. Cut twenty-four ladyfinger circles to fit snugly inside the mold. Place twelve of the circles, coconut-side-down, into the bottoms of the ring molds to form a first layer of ladyfingers. Brush guava syrup over the tops of each lady finger.
2. Pipe bavarian mixture over the ladyfingers to reach halfway up the sides of the rings. Top with remaining twelve ladyfinger circles, coconut-side-down. Brush raspberry syrup over the tops of each ladyfinger. Pipe additional bavarian mixture into the ring to fill completely. Smooth tops with offset spatula. Refrigerate 11/2 hours before unmolding.


Garnish:

• Green and purple grapes
• Raspberry sauce
• Tropical fruits
• Neutral glaze or passion fruit sauce

1. Place each pineapple charlotte in the center of a dessert plate. Sprinkle grapes around, dot outside with dabs of raspberry sauce, encircling the charlottes. Top charlottes with tropical fruits. Brush with neutral glaze or passion fruit sauce.

* Eclectic Presentation
copyright 1997 Gerard Partoens
(Recipe originally featured in Pastry Art and Design Magazine's "Signature Desserts" section.)