Composition:
Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Umold and spray with vernis.
Nougatine:
For coconut ice cream: Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed. Caramel Mou: In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed. Rhum parfait: In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately. Nougatine: Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container.
Vernis:
Banana sorbet: Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer. Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes. Vernis: Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	20883.31 Kcal (87434 kJ)
Calories from fat	11858.79 Kcal
		% Daily Value*
Total Fat	1317.64g	2027%
Cholesterol	10015.68mg	3339%
Sodium	4203.66mg	175%
Potassium	10058.87mg	214%
Total Carbs	1455.39g	485%
Sugars	1131.1g	4524%
Dietary Fiber	135.73g	543%
Protein	539.65g	1079%
Vitamin C	108.9mg	181%
Vitamin A	4.5mg	150%
Iron	81.6mg	453%
Calcium	3413.2mg	341%

Amount Per 100 g
Calories	297.03 Kcal (1244 kJ)
Calories from fat	168.67 Kcal
		% Daily Value*
Total Fat	18.74g	2027%
Cholesterol	142.46mg	3339%
Sodium	59.79mg	175%
Potassium	143.07mg	214%
Total Carbs	20.7g	485%
Sugars	16.09g	4524%
Dietary Fiber	1.93g	543%
Protein	7.68g	1079%
Vitamin C	1.5mg	181%
Vitamin A	0.1mg	150%
Iron	1.2mg	453%
Calcium	48.5mg	341%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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