Exotic Forest

For the third time this year, Jordi Bordas has created a dessert designed specifically for the Asian market. And he does so, once again, without giving up the promise that already defines this series of recipes: *less sweetness, more fibre, lactose-free and gluten-free. Exotic Forest proves that reformulating doesn’t mean taking away, but rather building flavour and texture from the function of each ingredient.

A tropical forest

Behind its name lies a journey through the tropical forest: red and forest fruits —blackcurrant, raspberry and blueberry— interwoven with coconut in all its forms and a fresh, herbaceous touch of basil. The result is a six-layer entremet that plays on the contrast between the vibrant acidity of the fruit, the unctuousness of the coconut and the unexpected aroma of basil.

The aromatic palette is no accident. The Asian palate tends to favour less sugary desserts and lighter, more functional profiles, and Exotic Forest answers that sensibility: a dessert that feels balanced, fresh and nutritionally conscious without sacrificing the gastronomic experience.

The Promise, Ingredient by Ingredient

What makes it possible for an entremet to be high in fibre, lower in sugar and free of lactose and gluten isn’t subtraction, but intelligent substitution. This is where our range of texturisers becomes the true backbone of the recipe.

Fiber and sweetness: Oligofructose and cold inulin. TThey are the heart of the proposal. These prebiotic fibres, present in the gelée, the mousse and the glaze, replace part of the sugar while adding body, a gentle sweetness and added nutritional value. They are directly responsible for the less sweetness, more fibre that signs the series.

Light and airy without dairy fat: Albuwhip and Cremor Tartar In the coconut sponge cake and the mousse, Albuwhip makes it possible to whip egg whites into light, stable meringues, while Cremor Tartaro secures their structure. It is the foundation of an airy lightness that dispenses with cream entirely.

Fruit Gelling: PECTIN FRUIT NH and GUAR GUM. The cream and wild berry gelée owe their silky texture and clean cut to NH pectin—which is thermoreversible and gentle on the fruit—reinforced by GUAR GUM, which controls syneresis and adds body.

100% plant – based emulsion: Natur Emul and soy lecithin. To achieve creaminess without dairy products, coconut oil is emulsified with Natur Emul in the forest fruit cream and with soy lecithin in the mousse. The result is an enveloping mouthfeel, indistinguishable from a traditional cream-based texture.

Glaze base: When combined with PECTIN FRUIT NH, GELCREM HOT gives the blueberry glaze the smoothness and shine needed for a flawless finish.

Gluten-free ingredients: almond flour, GRATED COCONUT, and coconut milk powder. The crisp, the sponge cake, and the base are made without wheat, relying instead on nut flours and coconut products, which also enhance the dessert’s aromatic profile.

Performance and molds

This recipe is designed to make 3 entremets, each 19 cm in diameter. To make it, you will need the following pans and rings:

Technology in the service of the concept

At its core, Exotic Forest is a demonstration of method: Jordi Bordas’s philosophy of starting with the function of each ingredient to reduce sugars and fats without compromising either flavor or texture. Crispy coconut, coconut sponge cake, creamy forest fruit gelée, coconut and basil mousse, and blueberry glaze come together in three 19-cm entremets, ready to be served at 2–4 °C.