WHAT - yes, I know that his recipe isn't a dessert - but I took elements or techniques to create my 'Sound of the Sea - a little bit tropical'.
I created a white chocolate and coconut mousse (for my sea foam), and then an almond meal and hazelnut sand, and I finished it off with a passionfruit drizzle (because I thought that it would taste nice and it really says 'summer holiday' to me.
SOUND OF THE SEA - A LITTLE BIT TROPICAL
250 grams of white chocolate
250 grams of mascarpone
250 mls of coconut cream
250 mls of heavy cream
75 grams of almond meal
35 grams of rolled oats
2 tablespoons of brown sugar
1 teaspoon of lemon rind
80 grams hazelnuts
40 grams of butter
1 small can of passionfruit pulp (I recommend you use the can stuff because it is always sweet and never sour - some passionfruit can be really sour unless they look really wrinkly on the outside).
Bring a small saucepan of water to the simmer, before placing a heat-proof bowl on top. Melt the white chocolate and mascarpone together in the bowl. Once smooth, remove from the heat and stir in slowly the can of coconut cream.
Whilst the white chocolate mixture is cooling, whip the heavy cream into soft peaks and then mix gently through the white chocolate mixture. Place in the refrigerate to set.
Place all of your 'sand' ingredients in a frying pan and toast until golden. Set aside to cool.
To serve, place two - three scoops of sea form on one side of your bowl. Fill the other side with a scoop or two of sand, finish with a drizzle of passionfruit pulp.