Coconut Raspberry Transparence

Combine the dry ingredients with 100g of egg whites and mix with a spatula.

Whip the 320g egg whites with the sugar to a stiff peak meringue.

Fold the meringue into the coconut mixture.

Bake at 180°C/ 360°F.

Soak the gelatin in cold water.



Bring the milk to a boil and stir in the drained gelatin.



Pour about a third of the hot milk over the melted chocolate and stir vigorously in order to obtain the beginning of a perfect emulsion.



Continue to add the rest of the milk, keeping the same consistency.



When the temperature of the ganache reaches 40°C /110°F fold in the lightly whipped cream.

Heat the puree and 50g of coconut milk with glucose.



Gradually add the hot coconut mixture over the melted chocolate, stirring vigorously in order to obtain the beginning of a perfect emulsion.



Continue to add the rest of the coconut milk, the whipping cream and the Malibu coconut liquor, keeping the same consistency.



Set aside in the refrigerator to crystallize overnight.



When ready for use, whip the ganache to a texture sufficient to pipe.

Mix together the raspberry puree, Absolu Cristal, and lemon juice with a hand blender.



Pour about 15g of coulis into a dome mold and freeze.