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 forest fruits creamy and gelée achieve their silky texture and clean cut thanks to Pectin NH —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, the coconut oil is emulsified with Natur Emul in the forest fruits creamy 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 it gives the blueberry glaze the fluidity and shine needed for a flawless finish.

Gluten-free ingredients: almond flour, Grated coconut, and coconut milk powder. The crunchy, the sponge cake and the base do without wheat by relying on nut flours and coconut derivatives, which also reinforce the entremet’s aromatic thread.

Performance and molds

The recipe is formulated for 3 entremets of 19 cm diameter. The following moulds and rings are required::

Technology in the service of the concept

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