CHOCO-COCCO
PLATED DESSERT
Difficulty level
PLATED DESSERT
Ingredients
| liquid cream 35% fat - for the ganache | g 300 |
| MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C | g 600 |
| LILLY NEUTRO | g 70 |
| water | g 70 |
| liquid cream 35% fat - lightly whipped | g 700 |
Preparation
Make a ganache with chocolate and cream.
When the ganache is at 32°C, gently combine it to the whipped cream, to create a soft mousse.
Ingredients
| PRALIN DELICRISP COCONTY | To Taste |
Preparation
Fill the hemisferical silicone moulds and freeze.
Ingredients
| JOYFRUIT TROPICAL | g 500 |
| water | g 100 |
Preparation
Combine the two ingredients using a whisk.
Half-fill the single-portion mould with the mousse, place the coconut flavoured insert and cover with some more mousse.
Freeze the single-portion completely.
Once frozen, remove the single-portion from the mould and coat it with brown velvet spray.
Pour the tropical sauce onto a plate and lay the single-portion.
Garnish with tropical decorations.
