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Valentine's Plated Dessert
Made with Bahibé 46%
Recipe calculated for 12 desserts.
5 stepsRecipe Step by Step
crunchy meringue
125g egg whites
125g sugar
125g confectioner's sugar
AN crushed freeze dried raspberries
AN MILK BAHIBE 46%
Raspberry coulis
4g gelatin powder
40g water
228g Raspberry purÉe
24g lime juice
16g sugar
280g fresh raspberries
Ganache mounted with coconut milk
100g coconut milk
1/2ea lime (zested)
10g invert sugar
10g glucose
70g MILK BAHIBE 46%
150g whipped cream
12g coconut liqueur
BAHIBÉ GANACHE
70g Whole Milk
12g glucose
12g invert sugar
90g MILK BAHIBE 46%
180g whipped cream
Lemon Yogurt
2.5g lime zest
75g coconut milk
15g sugar
2g pectin NH
3g gelatin
250g lemon flavored yogurt
Assembly and finishing
Fill the center of the Meringues with Raspberry Coulis. To plate the desserts, pipe half with 20g of Coconut Ganache, and half with 20g of BAHIBÉ Ganache. Top the Coconut Ganache with shaved coconut, and top the BAHIBÉ Ganache with shaved chocolate.Decorate with a chocolate heart. At the time of serving, make a cloud of Yogurt Foam and then add the Meringue. Serve.