Pullman Bangkok King Power - Luxury hotel - Mango and Coconut Piña Colada

Discover our secret recipe of Mango and Coconut Piña Colada, the newest dessert menu at The Junction At Pullman, the best café in Bangkok.

1. Vanilla and Orange Sponge

Ingredients

• Sugar 260 g
• Egg White 300 g
• Cake Flour 175 g
• Corn Starch 17 g
• Sicoly Granulated Orange Peels 20 g
• Salt 1 g
• Vanilla Powder (as needed)
• Egg Yolks 240 g

Method

• Mix into the mixer using the whisk, the sugar and the egg whites until soft picks
• Then sift the flour and the starch
• Mix egg yolks and vanilla with the remaining sugar until combined
• Fold the egg yolk mixture onto the meringue delicately using a rubber spatula
• Then add the sifted solids and fold delicately
• Spread 1 cm thick into a baking tray, spread the granulated orange and bake at 200ºC for 9 minutes

2. Roasted Pineapple

Ingredients

• Pineapple Diced in Cubes 200 g
• Dark Rum 50 g
• Brown Sugar 100 g
• Vanilla Pod Grated 1 unit

Method

• Cook pineapple together with sugar and vanilla until the water from the fruit will be almost totally evaporated
• Then pour into the rum and do a flambé. Cool down and use.

3. Mango and Lime Creamy

Ingredients 

• Sicoly Mango Purée 410 g
• Sicoly Lime Purée 100 g
• Gelatin Sheets (gold) 14 g
• White Chocolate 255 g
• Cream 35% 255 g

Method

• Heat half of mango purée and then add into the gelatin already soaked in cold water
• Then add the remaining mango purée and lime
• Pour the purées into the white chocolate already melted at 40ºC. and stir until get a light ganache
• Fold the semi-whipped cream into the previous mixture and pour on the desired mold
• Let to set in the fridge

4. Coconut Mousse

Ingredients 

• Sicoly Coconut Purée 500 g
• Sugar 80 g
• Cream 35% 200 g
• Gelatin Leaves 6 units

Method

• Heat a small part of Sicoly coconut purée with the sugar and once hot, pour in the gelatin leaves (previously socked in very cold water for 10 minutes)
• Add the remaining Sicoly coconut purée and then fold in the whipped cream

5. White Chocolate and Coconut Chantilly

Ingredients

• Cream 35% 500 g
• White Chocolate 200 g
• Sicoly Coconut Purée 100 g
• Gelatin Sheets 2.5 units (5 g)

Method

• Heat half of the cream and melt into the gelatin and pour onto the chocolate melted
• Mix and then add the remaining cream very cold and the purée
• Mix well and let 12 hours into the fridge. Whip and use.

Finishing

• In a frame, put a first layer of sponge and then the roasted pineapple on.
• Then pout 0.7 cm. of mango and lime creamy on top of the pineapple and cover with another layer of sponge
• Let to set and pour the coconut mousse on top 1.5 cm. thick. Freeze.
• Lightly brush the top with neutral glaze
• Cut rectangles of the desired size and then pipe the chantilly using a Saint Honoré nozzle. Decorate.