One&Only The Palm
Combine icing sugar, egg yolks, eggs in a mixing bowl.
Add the almond paste bit by bit.
Slowly add the flour.
In a separate bowl, mix the egg whites with the sugar.
Combine the meringue mixture with the biscuit mixture.
Add the butter slowly.
Bake in the oven at 175°C for nine minutes.
Heat the sugar and water to 121°C.
Pour sugar syrup into the egg whites and whip until cool.
Warm a little bit of coconut purée to melt the wet gelatin, then pour it back to the rest of the coconut puree.
Add the Italian meringue to the coconut purée, then add the whipped cream.
Pour into the mould on top of the cooled cake and put it in the freezer.
Passion fruit jelly
Heat the water, sugar and glucose powder to 102°C.
Add the neutral glaze and boil again.
Add the condensed milk and gelatin and boil again.
Mix with the melted cocoa butter, add the orange food colouring, and strain.
Pour over the cake.
For the almond biscuit:
150g almond Paste 50%
50g icing sugar
90g egg yolks
90g T55 flour (traditional French bread flour)
140g egg whites
For the coconut mousse:
500g coconut purée
88g egg whites
375g whipped cream
For the passion fruit jelly:
100g passion fruit purée
For the orange glaze:
82g glucose powder
175g condensed milk
152g cocoa butter, melted
204g Absolu Cristal Neutral Glaze
2g orange food colouring
1g gold powder
Discover Dubai's most decadent culinary experiences