Sandro Micheli

2 E 55th St
New York, NY
(212) 710-2277

Pastry Chef Sandro Micheli

Adour | New York

At the young age of 31, Micheli has already run Alain Ducasse’s pastry kitchen for 3 years—first at The Essex House and now at Adour. Like the restaurant’s interior, his desserts are best described as beautiful, elegant, and whimsical. The best are symphonies of textures—soft, dense, crunchy, and creamy. In particularly beautiful dish, buttery brioche croutons and warm poured chocolate break a hole in a gold leaf and chocolate ceiling to reveal dark chocolate sorbet and coffee granita lurking beneath. His Exotic Fruit Vacherin is a delight to see, and even more delightful to dip a spoon into. Micheli began his training in France at age 14, and by 20 was working at Restaurant Paul Bocuse. He started in New York as a pastry sous chef at Daniel, where he worked for 5 years before joining with Ducasse.

Exotic Fruit Vacherin
Pastry Chef Sandro Micheli of Adour – New York, NY
Adapted by

Yield: 8 Servings


    Lime Gelée:
  • 6 sheets gelatin
  • ¾ cup water
  • 1 cup lime juice
  • 10 ounces sugar

    Mango Compote:
  • 10 ounces fresh diced mango
  • 1½ ounces sugar

    Coconut Sorbet:
  • ¾ cup water
  • 5 ounces sugar
  • 1½ ounces glucose powder
  • 2 vanilla beans
  • 13 ounces coconut milk

    Passion Sorbet:
  • 1 cup water
  • 10½ ounces sugar
  • 4½ ounces glucose powder
  • 1½ quarts passionfruit juice
  • 1 cup mango puree

  • 4 ounces flour
  • 4 ounces softened butter
  • 4 ounces almond flour
  • 4 ounces sugar

    Coconut Meringue:
  • 3½ ounces egg white
  • 3½ ounces sugar
  • 3½ ounces 10x sugar, sifted
  • Powdered coconut

    Passionfruit Emulsion:
  • 10 ounces passionfruit puree
  • 1¾ ounces sugar
  • ½ teaspoon lecithin

For the Lime Gelée:

Bloom gelatin in ice water. Bring sugar and water to a boil and add the gelatin sheets. Pour mixture into lime juice. Mix well and set in set in serving glasses with 2 ounces per glass.

For the Mango Compote:
Slowly cook mango with sugar until sugar is dissolved and mango is soft but not mushy.

For the Coconut Sorbet:
Bring water, sugar, glucose powder and vanilla bean to a boil, pour over coconut milk. Freeze overnight in Pacojet container. Spin sorbet prior to serving.

For the Passion Sorbet:
Bring the water, sugar and glucose powder to a boil. Pour over the passionfruit and mango. Freeze overnight in Pacojet container. Spin sorbet prior to serving.

For the Crumble:
Preheat oven to 350°F. Combine all ingredients and mix with a paddle. Crumble the dough, and bake for 10 minutes, or until blond.

For the Coconut Meringue:
Preheat oven to 212°F. Whip egg whites slowly, carefully adding the sugar. When the whites reach hard peak, fold in the sifted 10x sugar. Pipe quarter size meringues onto parchment paper. With an offset spatula, shape meringue into a rain drop. Dust with coconut and bake for one hour.

For the Passion Fruit Emulsion:
In a small pot, bring ingredients to 120°F. Emulsify with a hand blender.

To Assemble and Serve:
Spoon mango compote over gelée. Around the mango, spread one tablespoon of crumble. Scoop one spoon of coconut and passion sorbet each. Top glass with passion fruit emulsion. Garnish with 3 pieces of coconut meringue.



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   Published: September 2008