Passionfruit-Jasmine Crémeux, Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée

Adapted by
April 2017
Yield: 40 servings


Passionfruit-Jasmine Crémeux
250 grams heavy cream
240 grams passion fruit purée
13 grams inverted sugar
4 grams Jasmine tea leaves
113 grams glucose syrup
920 grams white chocolate, coarsely chopped
226 grams butter, cubed and at room temperature
Basmati Rice-Coconut Rocher Cookie
453 grams sugar
156 grams corn syrup
227 grams egg whites
680 grams shredded coconut
28 grams all-purpose flour
340 grams cooked Royal Basmati rice
7 grams lemon zest
Basmati-Chocolate Gelée
50 grams heavy cream
150 grams water
150 grams cocnut purée
50 grams Royal Basmati rice
3 grams agar agar
60 grams sugar
55 grams cocoa powder
To Assemble and Serve
White chocolate discs
Miniature lemon meringues
Sablé crumbs


For the Passionfruit-Jasmine Crémeux

In a pot over medium heat, combine cream, passion fruit, inverted sugar, tea, and glucose. Remove from heat and steep 10 minutes. Return to heat, removing pot from flame before mixture begins to bubble. Strain through a chinois into a bowl with white chocolate; combine with an immersion blender. Allow to cool to room temperature. Add butter, and emulsify with blender. Pour mixture into a miniature silicone dome mold and freeze completely.

For the Basmati Rice-Coconut Rocher Cookie

Heat oven to 180˚C. Heat a double boiler over medium flame. Set a heatproof mixing bowl over double boiler, and add sugar, corn syrup, and egg whites; whisk to combine. When mixture reaches 60°C, remove from heat and add remaining ingredients; whisk to combine. Spread mixture evenly onto a sheet tray lined with a silicone mat. Bake until golden. Allow to cool, then freeze completely.

For the Basmati-Chocolate Gelée

In a pot over high heat, bring cream, water, coconut, and rice to a boil. Add agar agar and cook for 18 minutes, until rice is tender. Remove from heat and refrigerate. When liquid is set, transfer mixture to a blender. Blend until smooth. Strain through a chinois into a squeeze bottle.

To Assemble and Serve

With a 2-inch round cutter, cut Basmati Rice-Coconut Rocher Cookies from sheet. Place a cookie on a serving plate. Unmold Passionfruit-Jasmine Crémeux and place on top of cookie. Top with a dot of Basmati-Chocolate Gelée and garnish with white chocolate discs, miniature lemon meringues, and sablé crumbs.