Bounty

Name: Bounty
Ingredients: 60 g desiccated coconut; 20 g ground almonds; 45 g unsalted butter; 15 g inverted sugar; 125 g Tanariva 33% milk chocolate; 10 g toasted desiccated coconut; 300 g coconut milk; 30 g caster sugar; 100 g egg whites; 90 g icing sugar; 4 g gelatine; 120 g whipped cream; 10 g Malibu; 30 g egg yolks; 10 g caster sugar; 125 g coconut milk; 200 g coconut milk; 1 g agar agar; 100 g coconut butter; 20 g bronze shimmer; 5 g toasted desiccated coconut; 200 g Jivaria 40% milk chocolate

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Coconut Meringue Sponge

20 g ground almonds
60 g desiccated coconut
90

Chocolate

Method

Coconut Meringue Sponge

Whisk the whites and the sugar on a mixing machine adding the sugar in 2 stages, whisk until a stiff meringue. Sieve the icing sugar and almonds, gradually fold through the coconut followed by the almonds and icing sugar, mix well with a scraper. Place the mix on a silicone tray bake at 170°C for 15 minutes. Soak with the coconut jam