Saint Tropez by Kirsten Tibballs
Published 29 Oct, 2024SERVES: 12-16 | PREPARATION: 150 minutes | COOKING: 20 minutes | SKILL LEVEL: BeginnerÂ
Shortbread Crumble BaseÂ
Ingredients
75 g unsalted butter
20 g raw sugar
40 g brown sugar
1.5 g ground cinnamon
8 g desiccated coconut
30 g whole eggs
130 g plain flour, sieved
1 g baking powder
1 g saltÂ
Method
- Place the butter into the bowl of a stand mixer fitted with a paddle attachment and mix until it begins to soften.Â
- Add the raw sugar and brown sugar, and continue to mix until combined and no lumps of butter remain.Â
- Add the cinnamon, coconut, and eggs, and mix to combine.Â
- In a separate bowl, combine the sieved flour, baking powder, and salt.Â
- Add the dry ingredients to the mixer and mix until the dough just comes together.Â
- Press the dough into an even, flat square and wrap in plastic wrap. Chill in refrigerator for a minimum of 2 hours.Â
- Heat the oven to 160°C, fan forced.Â
- Press the chilled dough through a grid cooling rack to create cubes of approximately 10mm in size.Â
- Place a 190mm tart ring on a lined baking tray.Â
- Separate the cubes of dough and place them into the ring.Â
- Using a 180mm ring as a guide, press the cubes of dough down to create a flat surface, leaving a 10mm unflattened border.Â
- Bake in the preheated oven for approximately 20 minutes, or until golden-brown in colour.Â
Coconut Fudge
Ingredients
150 g desiccated coconut
100 g pure icing sugar, sieved
150 g sweetened condensed milk
10 g fresh lemon juice
5 g Heilala Vanilla Bean PasteÂ
Mathod
- Line a 180mm entremet ring with a strip of acetate and place it on a lined tray.Â
- Place the coconut, sieved icing sugar, and condensed milk into a bowl and mix to combine.Â
- Add the lemon juice followed by the vanilla and stir to incorporate.Â
- Transfer the mixture into the prepared ring and use an angled palette knife to flatten it into an even layer.Â
- Set aside at room temperature until required.Â
Sauteed Pineapple JellyÂ
Ingredients
9 g gold gelatine sheets, or 4 ½ individual gelatine sheets
440 g pineapple, diced
105 g brown sugar
10 g unsalted butter
10 g Heilala Vanilla Bean Paste
90 g pineapple juiceÂ
Method
- Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside.Â
- In a saucepan, sautee the diced pineapple, brown sugar, butter, and vanilla until the pineapple is tender, stirring as required.Â
- Remove from the heat and add the pre-soaked gelatine, then stir until the gelatine has completely dissolved.Â
- Add in the pineapple juice and stir to combine.Â
- Transfer the mixture into a bowl and allow it to cool to between 26-28°C.Â
- Once the mixture reaches temperature, pour it on top of the coconut fudge layer and spread it out evenly so that the pineapple pieces are suspended in the liquid.Â
- Place into the freezer.Â
Pineapple & Coconut CreamÂ
Ingredients
2 g gold gelatine sheets, or 1 individual gelatine sheet
20 g pineapple juice
30 g Karo coconut cream
20 g liquid glucose
90 g Bulla Thickened Cream
90 g Callebaut W2 White Chocolate 28%
195 g Bulla Thickened Cream (B)Â
Method
- Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water and set aside.Â
- In a saucepan, combine the pineapple juice, coconut cream, liquid glucose, and cream (A) and bring to the boil.Â
- Pour the hot mixture over the white chocolate and whisk until the chocolate is completely melted and combined.Â
- Add the pre-soaked gelatine and continue to whisk until it has dissolved.Â
- Lastly, add the cream (B) and whisk to combineÂ
- Cover the surface of the pineapple and coconut cream with plastic wrap and chill in the refrigerator for a minimum of 5 hours.Â
- Transfer the chilled pineapple and coconut cream into the bowl of a stand mixer fitted with a whisk attachment and whip to piping consistency.Â
- Return the whipped cream to the refrigerator until required.Â
Chocolate Palm Trees
Ingredients
200 g Callebaut W2 White Chocolate 28%Â
Method
- Place a sheet of palm tree templates on a tray and cover it with a sheet of baking paper.Â
- Temper the white chocolate by placing it into a microwave-safe plastic bowl and heating in 30-second increments. Once it reaches 50% solids and 50% liquid, stir vigorously until completely melted.Â
- Transfer the tempered chocolate into a paper piping cone, filling it halfway.Â
- Pipe the chocolate onto the prepared sheet of baking paper, using the templates as a guide.Â
- Once the chocolate is set to touch, cover it with another sheet of baking paper and place a light tray on top. This will stop it from curling as the chocolate contracts.Â
Assembly
Ingredients
dried pineapple, for garnishingÂ
Method
- If the dried pineapple you have is in a ring, cut them into pieces and set aside.Â
- Place the shortbread crumble base onto a serving plate.Â
- Remove the coconut fudge and pineapple jelly from the ring and place it on top of the shortbread.Â
- Transfer the whipped pineapple and coconut cream into a piping bag fitted with a French star piping tip.Â
- Pipe the cream over the surface of the jelly layer.Â
- Top with the chocolate palm trees and dried pineapple pieces.Â