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Bali waves
Made with Nyangbo 68%
A Dairy-Free and Gluten-Free RecipeOriginal recipe by L'École Valrhona Executive Pastry Chef Phillipe Givre
7 stepsRecipe Step by Step
NYANGBO agar agar jelly
NYANGBO CHOCOLATE CRÉMEUX
ALMOND STREUSEL
95g almond flour
95g raw cane sugar
1.5g fleur de sel
80g rice flour
70g coconut oil
20g water
ALMOND INSPIRATION PRESSED STREUSEL
335g almond streusel
170g ALMOND INSPIRATION
LIME AND CILANTRO SAUCE
Pineapple cilantro cubes
800g pineapple
50g lime and cilantro sauce
coconut foam
215g coconut purée
55g coconut milk
10g sugar
20g SOSA Pro Espuma
Assembly and finishing
When the NYANGBO Jelly is ready, pour around 90-100g into a mold (Pavoni TOP08) and let chill in the refrigerator for 3-4 hours minimum.Unmold the NYANGBO Jelly in the center of a plate. Spoon 3 mounds of the Pressed Streusel along the molded Jelly (see picture).Use a piping bag to pipe a long and interlaced line of NYANGBO Crémeux on top of the Jelly and Streusel.Add several Pineapple Cubes in different places and finish with drops of Lime and Cilantro Sauce.Before serving, add the Coconut Foam.