Servings: 4

Coconut Dacquoise: subheading: Coconut Dacquoise:
100g egg whites 100g egg whites
120g caster sugar 120g caster sugar
pinch salt pinch salt
100g fine desiccated coconut 100g fine desiccated coconut
Cherry and Blood Lime Compote: subheading: Cherry and Blood Lime Compote:
250g pitted cherries 250g pitted cherries
80g blood limes, quartered and deseeded 80g blood limes, quartered and deseeded
70g caster sugar 70g caster sugar
100g water 100g water
Coconut Gelato: subheading: Coconut Gelato:
500g frozen coconut puree, thawed 500g frozen coconut puree, thawed
100g thickened cream 100g thickened cream
5g salt 5g salt
2.5g Base 50 2.5g Base 50
100g caster sugar 100g caster sugar
Cherry Yoghurt Snow: subheading: Cherry Yoghurt Snow:
50g milk 50g milk
1/2 sheet titanium gelatine, soaked in cold water ½ sheet titanium gelatine, soaked in cold water
250g Greek yoghurt 250g Greek yoghurt
80g caster sugar 80g caster sugar
100g thickened cream 100g thickened cream
Juice 1/2 lime Juice ½ lime
20g freeze-dried cherries, crushed 20g freeze-dried cherries, crushed
Whipped Chocolate Ganache: subheading: Whipped Chocolate Ganache:
180g Callebaut 70.4% Ecuador single origin dark chocolate 180g Callebaut 70.4% Ecuador single origin dark chocolate
350g thickened cream 350g thickened cream
1 sheet titanium gelatine, soaked in cold water 1 sheet titanium gelatine, soaked in cold water
Cherry Meringue: subheading: Cherry Meringue:
100g egg whites 100g egg whites
100g caster sugar 100g caster sugar
10g freeze dried cherries, crushed 10g freeze dried cherries, crushed
 
dessert limes, to serve dessert limes, to serve

Preheat oven to 170C.
For the Coconut Dacquoise, place egg whites into the bowl of an electric stand mixer and whisk to soft peaks. Gradually add sugar and then salt and continue to whisk until stiff and glossy peaks form. Remove bowl from stand and fold coconut through.
Place onto a lined 23.5cm x 33.5cm baking tray until 1.5cm in thickness and bake in oven for until golden, about 15 to 20 minutes.
Remove from the oven and flip the dacquoise onto a clean chopping board. Remove the baking paper and cut 4 rounds using an 8cm cutter. Using a 2cm cutter, cut and remove the centres to make rings. Set the rings aside.
For the Cherry and Blood Lime Compote, place ingredients in a small saucepan over low heat. Simmer, stirring occasionally until almost jammy, about 30 minutes. Remove from the heat and set aside.
For the Coconut Gelato, place ingredients into a blender and blend until smooth. Pour into a saucepan and cook over a medium heat until mixture reaches 85C. Remove from the heat and allow to cool.
Once cooled, churn gelato mixture in an ice cream machine or using liquid nitrogen in stand mixer. Place gelato into the freezer until required.
For the Cherry Yoghurt Snow, place milk into a small saucepan and bring to a simmer. Remove from the heat, add the drained gelatine and stir until melted. Add the remaining ingredients, except the cherries, and use a stick blender to blend until smooth.
Pass through a sieve into the canister of a siphon gun. Charge twice with cream chargers, shaking canister well between additions.
Carefully dispense mixture into a bath of liquid nitrogen, while crushing with a slotted spoon to a fine crumb. Remove the snow with a slotted spoon and place into a metal bowl. Quickly stir through the freeze-dried cherries and place into the freezer until ready to serve.
For the Whipped Chocolate Ganache, place chocolate and 175g of the cream into a microwave safe bowl and microwave, in 30 second bursts, until chocolate has melted. Add the drained gelatine and stir until dissolved. Allow to cool to 35 to 40C then add remaining cream and mix with a stick blender until combined and smooth. Pour mixture into a shallow tray and place into the fridge to set.
Once set, transfer to a stand mixer with a whisk attachment and whisk until stiff peaks. Transfer into a piping bag and return to the fridge until needed.
Decrease oven to 100C.
For the Cherry Meringue, place egg whites into the bowl of a stand mixer and whisk until medium peaks then slowly add sugar while continuing to whisk until sugar is dissolved and mixture looks glossy. Spread very thinly over a silicon mat and place onto a baking tray. Bake in the oven until dry, about 20 to 25 minutes.
Once dried yet malleable, peel the meringue and bend into curves while still hot. Once the meringue has set and cooled, sprinkle crushed freeze-dried cherries on top of the meringue.
To assemble, place a dacquoise ring in the middle of each serving bowl and place a spoonful of compote into the middle. Place an 8cm ring cutter over the dacquoise and pipe in the whipped ganache until ¾ filled. Arrange desert limes around the top of the ganache. Using a blow torch, slightly heat the ring cutter to release. Place 3 small dollops of compote on top of ganache. Repeat for each serving bowl.
When ready to serve, refresh Cherry Yogurt Snow with nitrogen then place over the chocolate ganache and around the plate to cover. Place a large rocher of coconut gelato onto the middle and then place shards of the meringue directly on top of the gelato.

Warning: This recipe uses liquid nitrogen so please ensure you have prior safety knowledge on how to correctly handle liquid nitrogen  Warning: This recipe uses liquid nitrogen so please ensure you have prior safety knowledge on how to correctly handle liquid nitrogen