You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
300g dessicated coconut
15g coconut rum
Place the coconut in a mixing bowl.
Once the sugar mixture reaches 228˚F (109˚C), pour over the coconut.
Add the coconut rum to the mixture, and then mix all the ingredients well.
Pour mixture into a 4mm (34x34cm) ganache frame and allow to set overnight in a cool room.
Once set, cut into 11 x 3cm rectangles. Set aside.
passion fruit marshmallow
25g SOSA powdered gelatin (220 bloom)
110g invert sugar
100g PASSION FRUIT INSPIRATION
90g passion fruit purée
Hydrate the gelatin with 5 times its weight in water.
Combine the 110g invert sugar and bloomed gelatin in the bowl of a stand mixer.
Once the sugar mixture reaches 230˚F (110˚C), pour it into the bowl with the gelatin, and start mixing on medium speed.
Melt the PASSION FRUIT INSPIRATION to 113˚F (45˚C).
Allow the marshmallow mixture to increase in volume. When it reaches 90˚F (32˚C), stop the mixer.
Remove from the mixer, and then fold the PASSION FRUIT INSPIRATION (at a temperature of 95˚F [35˚C]) into the marshmallow by hand.
Assembly and finishing
With a plain piping tip, pipe the Passion Fruit Marshmallow onto the prepared Coconut Base rectangles and allow to crystallize overnight in a cool room.Enrobe with with your Dairy Free VALRHONA Dark Chocolate of choice, and decorate with grated PASSION FRUIT INSPIRATION and coconut.