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Recipe Step by Step
01
PLANT-BASED AMATIKA 46% CRÉMEUX
20g Potato starch
680g Water
68g Glucose DE60
670g AMATIKA 46%
Mix the starch with 100g of water. Heat the water and glucose to 175°F (80°C), add the water and starch mixture and bring to a
boil for 2/3 minutes.
Gradually pour the hot mixture onto the melted couverture.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
02
AMATIKA WHITE 35% WHIPPED GANACHE
720g Water
26g Potato starch
11g Flaxseed
570g AMATIKA WHITE 35%
120g Cocoa butter
710g Coconut purée
Mix a small amount of water with the starch and flaxseed, and set aside.
Heat the water to approximately 185°F (85°C), then add the water, starch and flaxseed mixture and bring to a boil for 1 to 2 minutes.
Gradually pour the hot mixture over the partially melted couverture chocolate and cocoa butter.
Immediately mix to make a perfect emulsion.
Add the cold coconut purée and blend again.
Leave to set in the refrigerator, preferably for 12 hours.
03
PLANT-BASED COCONUT SPONGE
570g Coconut purée
270g Sugar
110g Grated coconut
9.5g Potato protein isolate 95%
15g Baking powder
310g Mix of chickpea, rice and buckwheat flours
6g Salt
Mix together the coconut purée, sugar and grated coconut.
Leave to hydrate for 15 minutes.
Add the sifted dry ingredients.
Store in the refrigerator before cooking or use straightaway.
04
AMATIKA WHITE 35% COATING
18g Sugar
0.6g Carob gum
0.6g Kappa carrageenan
260g Water
110g AMATIKA WHITE 35%
Mix together the sugar, carob gum and kappa.
Add the mixture to the water and bring to a boil.
Gradually pour this onto the couverture and start emulsifying with a spatula, before finishing off with an immersion blender.
Immediately pour the emulsion onto a completely flat hot plate (heated to approx. 175°F or 80°C).
Tilt the tray to one side and the other so the coating is level across the entire surface.
Store in the refrigerator.
05
COCONUT NECTAR
31g Sugar
2.45g Pro-Pannacotta Iota
320g Coconut purée
Mix together the sugar and Iota.
Sprinkle them onto the cold coconut purée.
Blend until homogeneous. Heat to 185°F (85°C).
Immediately pour into a tray. Store in the refrigerator.
06
AMATIKA WHITE 35% SPRAY MIX
18g Cocoa butter
42g AMATIKA WHITE 35%
Melt the ingredients together.
To give your spray mix a velvety finish, heat the mixture to 105/115°F (40/45°C) and spray it onto your frozen product.
Assembly and finishing
Make the Amatika 46% crémeux and the Amatika White and coconut whipped ganache a day in advance.
Make the coconut sponge on the day you make your dessert. Pipe 215g of the mix into a 14cm ring. On a baking sheet at 340/355°F (170/180°C) for 6/8 minutes. Once the sponge has cooled, use a piping bag to pipe out 220g of Amatika 46% crémeux. Freeze.
Using a mixer fitted with a whisk, whisk the Amatika White and coconut whipped ganache until stiff peaks form. Place the sponge and crémeux insert in the center of a 16cm ring, then pipe the Amatika White whipped ganache all the way around, taking care not to make any air bubbles. Smooth the top of the ring, then add some more ganache, creating a wavy effect on the surface. Trim any excess from the ring’s edges. Freeze.
Once frozen, remove the dessert from its mold and set it aside.
Place a 40×40cm tray for ganache in an oven set to 175°F (80°C). Make the Amatika White coating, then immediately let it run all around the tray, tilting it to one side and the other to level it. Leave to cool for 30 minutes before cutting it into strips to decorate the dessert. If you use the full amount of coating (390g), you can make a slightly thicker and silkier coating. Make the Amatika 46% or Amatika White 35% spray, depending on your preferences, then use at 105°F (40°C) in a spray gun to create a
beautiful velvety effect.
Finish by gently placing drops of coconut nectar on the top of the dessert.