PLATING SUGGESTION :
Mango and coconut shortbread
Mango compote, caramel sauce
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A fresh, light, and fruity dessert, perfect for the summer season.
- Guaranteed quality for 72 hours after defrosting, helping to reduce waste.
Recipe steps
Step 1
Place the mango coconut shortbread in the center of a beautiful plate.
Step 2
Form a quenelle of mango-passion fruit compote using a spoon, then place it slightly to the left on the sable.
Step 3
Add a shard of lime opaline, resting on the compote.
Arrange three coconut meringue sticks.
Ajouter quelques fleurs fraîches pour apporter une touche végétale et colorée.
Step 4
Pour the salted butter caramel sauce just before serving using a small ramekin.
Chef's tip
Store the meringue or lime opaline decorations in an airtight container between layers of parchment paper, along with a silica gel packet, to ensure optimal freshness and crispness.
