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Coconut Raspberry Transparence
Made with Manjari 64%
An original recipe from L’Ecole Valrhona4 steps
Recipe Step by Step
Soft Coconut Sponge
80g ground almonds
80g shredded coconut
160g icing sugar
100g egg whites
40g whipping cream
320g egg whites
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.
Light Manjari 64% Mousse
420g whipping cream
250g DARK MANJARI 64%
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.
Coconut Ivoire Chocolate Whipped Ganache
160g coconut puree
50g coconut milk
190g IVOIRE 35%
380g whipping cream 35%
50g coconut milk
20g malibu coconut liquor
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.
400g raspberry puree
270g ABSOLU CRISTAL NEUTRAL GLAZE
40g lemon juice
Pour about 15g of coulis into a dome mold and freeze.
Assembly and finishing
Pour about 35g of light Manjari mousse into each glass and top with a frozen raspberry dome.Set aside to crystallize.Whip the coconut ganache and pipe onto the top of the MANJARI 64% mousse.Pour some raspberry coulis on the piped ganache and then arrange the coconut sponge, cut into (10g) 1cm squares, on top.