Borocay

Ingredients

Joconde sponge
200g  Egg 
300g  Tpt almond 
  40g  Flour 
  30g  Clarified butter 
130g  Egg white 
  30g  Sugar

Instructions:
1. Beat the egg, Tpt almond and flour for about 10 min. Then add slowly the clarified butter.
2. Make a French meringue with egg white and sugar. Then mix carefully.
3. Bake at 220°C. for about 5 min.

Crème brûlée à la pistache
250g  Fresh cream
250g  Fresh milk
120g  Egg yolk
  85g  Sugar
  30g  Pistachio paste

Instructions:
1. Mix half of the sugar with egg yolk.
2. Boil the fresh cream and fresh milk together with the rest of the sugar. Then add pistachio paste.
3. Pour (2) into (1) and mix well.
4. Pour the composition in each glass cup and bake at 90°C for about 40 to 45 min.

Coconut and orange Jelly
300g  Fresh milk
    5g  Gelatin
  15g  Sugar
2pcs   Orange zests
250g  Coconut puree
150g  Fresh cream

Instructions:
1. Boil milk, sugar and orange zests.
2. Separately boil fresh cream and the coconut puree.
3. Add into (1) soaked gelatin and (2). Keep it in the fridge.

Pineapple Borocay
  1pc   Fresh lime
500g   BAKBEL FRUIT FILLING DELUXE PINEAPPLE
8pcs    Fresh coriander
1pinch black pepper

Instructions:
1. Chop thinly fresh coriander and zest the lime.
2. Mix the rest of the ingredients delicately.