Dragon Fruit and Coconut Sphere with Lime Caviar and Passionfruit Mist

A Vibrant and Artistic Dragon Fruit Dessert Recipe to Dazzle Your Guests

0
5

Serves 2

This avant-garde dessert celebrates the exotic beauty of dragon fruit with a stunning presentation and a medley of tropical flavors. The dish combines creamy coconut mousse encased in a dragon fruit shell, refreshing lime caviar, and a theatrical mist of passionfruit for an unforgettable sensory experience.

Components

  1. Dragon Fruit Shell
  2. Coconut Mousse Filling
  3. Lime Caviar (Molecular Gastronomy Technique)
  4. Passionfruit Mist (Optional – Liquid Nitrogen for Theatrical Effect)

Ingredients

For the Dragon Fruit Shell:

  • 1 large dragon fruit, halved
  • 1 tsp lemon juice (5 g)
  • 1 tbsp granulated sugar (12 g)

For the Coconut Mousse:

  • 1/2 cup coconut cream (120 g)
  • 1/4 cup heavy cream (60 g)
  • 2 tbsp powdered sugar (15 g)
  • 1/2 tsp vanilla extract (2.5 g)
  • 1/2 tsp agar-agar powder (1.5 g)

For the Lime Caviar:

  • 1/4 cup fresh lime juice (60 g)
  • 1 tbsp sugar (12 g)
  • 1/4 tsp agar-agar powder (1 g)
  • 1/2 cup cold vegetable oil (120 g), chilled in the freezer for at least 1 hour

For the Passionfruit Mist (Optional):

  • 1/2 cup passionfruit juice (120 g)
  • Liquid nitrogen (for dramatic serving presentation, optional – handle with care!)

Garnish:

  • Edible flowers or microgreens
  • Fresh mint leaves

Instructions

1. Prepare the Dragon Fruit Shell:

  • Carefully slice the dragon fruit in half and scoop out the flesh with a spoon, keeping the shell intact.
  • Cut the dragon fruit flesh into small cubes and toss with lemon juice and sugar to prevent oxidation. Set aside in the refrigerator.

2. Make the Coconut Mousse:

  • In a small saucepan, combine coconut cream, powdered sugar, vanilla extract, and agar-agar. Gently heat over medium-low heat, stirring constantly until the agar-agar dissolves (2–3 minutes). Remove from heat.
  • In a separate bowl, whip the heavy cream to soft peaks.
  • Once the coconut mixture cools to room temperature, fold the whipped cream into the coconut mixture until fully combined.
  • Spoon the mousse into the dragon fruit shells, leaving a hollow in the center for the dragon fruit cubes. Chill in the refrigerator for 1–2 hours until set.

3. Prepare the Lime Caviar (Molecular Gastronomy):

  • In a small saucepan, mix lime juice, sugar, and agar-agar. Bring to a boil while stirring continuously, then remove from heat and let cool slightly (not fully set).
  • Using a dropper or syringe, drop the lime mixture into the cold oil, forming small caviar-like pearls. Strain the pearls and rinse in cold water to remove excess oil. Set aside.

4. Create the Passionfruit Mist (Optional):

  • If using liquid nitrogen, carefully pour the passionfruit juice into a chilled bowl, then slowly add a small amount of liquid nitrogen. The juice will bubble and create a mist. Handle with care and follow all safety precautions.

5. Assemble the Dessert:

  • Remove the chilled dragon fruit and coconut mousse from the refrigerator.
  • Add the cubed dragon fruit into the center hollow of each mousse-filled shell.
  • Sprinkle lime caviar on top for a burst of tangy flavor.
  • If using the passionfruit mist, pour it into a separate dish on the plate for a dramatic effect.

6. Garnish and Serve:

  • Garnish with edible flowers, microgreens, or fresh mint leaves. Serve immediately and enjoy the delicate balance of tropical flavors with the visual elegance of the dish.

Chef’s Tips

  • For a vegan option, substitute heavy cream with coconut whipping cream.
  • If you don’t have access to liquid nitrogen, the dessert is equally stunning without the passionfruit mist.
  • Experiment with other tropical fruits (e.g., mango or pineapple) for unique variations of the recipe.

Enjoy your exotic, avant-garde Dragon Fruit and Coconut Sphere masterpiece!

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