vrdesigners
08/05/15

Asian combo

Coconut mousse
Ingredients:
Coconut milk 80g
sugar 20g
white chocolate 200g
cream 200g
cocoa powder 40g

Bring the coconut milk to boil
Cook to 83c with the yolk and the sugar Strain to the over the chocolate Mix in the blender at the 35c add the whipped cream Pineapple comport

Fresh Pineapple Compote 2
Ingredients:
Sri Lankan Pineapple 1
Sugar 120g
Pineapple juice, Orange juice or water 240g
Lemon juice 1tbsp
Vanlla bean 1split
salt 1pinch

Cooking Instructions:
Peel the pineapple, slice and cut into mini cubs, removing the core. Set aside. Combine sugar, juice, lemon juice and vanilla bean in a saucepan, bring to a boil and simmer 5 minutes. Add pineapple, cover and cook 5 minutes or until pineapple is tender. Using a perforated spoon, remove pineapple from syrup. Reduce syrup by one-. Take semi dome mould and wild with the comport and set in the freezer

pineapple Glaze:
Pineapple juice 50g
Cream 125g
Milk 35g
Green color
Glucose 30g
Corn Starch 5g
Gelatin 3g
Water 15g

Method
Heat cream, glucose and sugar mix, corn starch, pineapple juice with the milk, cook together until it is boiling add the gelatin color and cool down

Passion Fruit Chocolate Crunchy
Ingredients:
Passion fruit puree 80g
sugar 100g
grated coconut 200g
dark chocolate 100g
feuillentine 80g

Method
Heat the sugar and the pure to gather add the grated coconut rest in the oven at 150?c leave to cool and set aside add dark chocolate and feuillentine and make the crunchy base

Assemble
Place the layer of coconut mousse in the dome mould, place frozen pineapple comport in the mould
Set it in the freezer, take out the from the mould and stick 2 dome to gather and make a bowl And deep in the yellow pineapple glaze please on the crunchy chocolate garnish with chocolate tulip

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