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Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner

October 14, 2021
Apple from Montois and coconut plated dessert by Pierre-Jean Quinonero, professional CFD winner
Shiso apple and coconut sorbet, coconut cream and, shiso green apple gel, coconut foam, and raw cumin cream

 

Pierre-Jean Quinonero (Restaurant Le Burgundy – Paris), winner in the professional category of the 47th Championnat de France du Desserts, managed to reach the podium with a refreshing dessert in which he used the Granny Smith apple, “a fruit that provides a unique freshness that, alongside the fat and delicacy of the coconut, ensures a perfect pairing ” he explains. In addition, he looked for a suitable spice for seasoning. “After many attempts, cumin has been a revelation in this association,” he confesses.

As eco-responsibility was the theme of the competition, he used the maximum number of organic products.“After having done a lot of background work in the search for local producers, I was able to dedicate myself to making my dessert. The chosen apples come from an orchard in laÎle-de-France, more specifically from Montois. With a deep desire to discover Guadeloupe , I wanted my dessert to include coconut. The ones I have chosen are organic and fair trade, just like the oil. French products from the ‘Maison du Coco’ in Guadeloupe ”, he added.

Below we share the recipe for his winning dish, Apple from Montois, coconut, and a touch of cumin.

Apple from Montois, coconut, and a touch of cumin

Shiso apple and coconut sorbet

  • 500 g organic coconut milk
  • 2 pc organic lime zest
  • 180 g white sugar
  • 120 g Atp glucose
  • 16 g dextrose
  • 6 g Super Neutrose (neutral)
  • 20 g powdered milk
  • 750 g Organic Granny Smith apple
  • 160 g lemon juice
  • 16 g shiso leaves

Make a syrup with the coconut milk, lime zest, and the powders. Let cool in a fridge. In a Thermomix robot, mix the syrup and the other elements. Strain, pour into the containers, and put in the PacoJet. Pour into two small gastro containers and “pacotize”. Make beautiful shavings in the shape of a flower.


Royal icing

  • 250 g icing sugar
  • 40 g egg whites
  • 10 g organic lemon juice
  • 5 g citric acid
  • 5 g yogurt powder

Dissolve the citric acid in the Bio lemon juice. In the blender cup, use the rods to mix the icing sugar, powdered yogurt, and liquids. With the help of Chablon molds, make the drops. Dry in the oven at 60ºC for 1:30 hours with ventilation at 2.


Coconut creamApple from Montois, coconut, and a touch of cumin montage

  • 135 g organic coconut milk
  • 65 g Les Vergers Boiron coconut puree
  • 35 g Excellence Elle & Vire cream
  • 4 g X58 pectin
  • 35 g egg whites
  • 8 g gelatin mass
  • 10 g organic lavender honey
  • 55 g Bio white cheese
  • 5 g yogurt powder

Boil the coconut milk, coconut puree, honey, and cream with the X58 pectin. Then add the egg whites and the gelatin mass. When cool, add the white cheese and yogurt powder. Put in a pastry bag. Pour into the mold to make beautiful drops.


Coconut cookie

  • 50 g almond paste
  • 20 g icing sugar
  • 30 g starch
  • 140 g egg whites
  • 20 g yolks
  • 160 g coconut powder
  • 10 g vanilla paste
  • 150 g egg whites
  • 50 g sugar
  • 150 g coconut oil

Mix all the ingredients in a Thermomix at speed 1. At the same time, beat the egg whites with the sugar. Add the beaten egg whites to the Thermomix and finish with the coconut oil at room temperature. Spread to 8 mm thick on Silpat. Bake at 170ºC for 8 minutes and 6 minutes of ventilation. Remove the crust. Cut into drop shapes.


Shiso Green Apple GelApple from Montois, coconut, and a touch of cumin by Pierre-Jean Quinonero

  • 20 g ginger beer
  • 200 g Granny Bio apple juice per cryo extraction
  • 20 g lemon juice
  • 6 pc shiso Koppert Cress sheets
  • 1 pc Bio Tahitian vanilla
  • 1,5 g Iota

Cut the shiso leaves and infuse at 80ºC for 30 minutes with the rest of the elements. Boil 50 g of infusion with Iota and mix with the rest of the infusion.


Coconut foam

  • 100 g Les Vergers Boiron coconut puree
  • 150 g organic coconut milk
  • 2 g Iota
  • 50 g white cheese

Boil the coconut milk and the puree with the Iota, cool and add the white cheese. Mix with Bamix. Put in a siphon gas with 1 cartridge. Shake very little.


Brunoise

  • 100 g Bio green apple
  • 100 g shiso green apple gel
  • 100 g lime
  • 50 g Bio lemon pink caviar
  • 2 g lime zest

Cut the Granny Smith apple and the lime into brunoise. Add the apple gel, the lime zest, and the caviar.


Raw cumin creamApple from Montois, coconut, and a touch of cumin by Pierre-Jean Quinonero

  • 100 g organic raw cream
  • 1 g ground cumin

Mix the raw cream with the cumin. Place into the pastry sleeve.


Ecological vacuum packed Granny apple

  • 22 pc large GrannyBio apple gouttes
  • 33 pc small GrannyBio apple gouttes
  • 200 g GrannyBio apple juice by cryoextraction

Cut 1 mm slices of apples, die-cut, and vacuum pack with the apple juice.


Shredded coconut decorations

  • 1 pc fresh organic coconut
  • Koppert Cress coriander

Grate the coconut into the creamy drops. Finished with KoppertCress coriander.


Montage

With the help of the Chablon, make the creamy drops. Grate the coconut on top. Fill each drop of real ice cream with a vacuum packed apple slice, the coconut cookie, the cream, the raw cumin cream, the brunoise, the coriander cress, an apple slice and finally, the siphon. Arrange on the plate and finish with coriander cress. Arrange a last slice to put the ice cream.

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