Coconut Sorbet, Coconut Whipped Cremeux, Basil Syrup, Yuzu Ganache

Name: Coconut Sorbet, Coconut Whipped Cremeux, Basil Syrup, Yuzu Ganache (Yuzu Bar)
Ingredients: 280 g (1¼ cups) brown sugar; 84 g (¼ cup) honey; 5 g (1 tsp) salt; 5 g (2 tsp) ground cinnamon; 11 g (2⅓ tsp) baking soda; 280 g (2½ cups) cake flour; 280 g (2½ cups) wheat flour; 392 g (3¼ cups) all-purpose flour; 560 g (5 cups and 2½ Tbsp) Graham Cracker Crumbs (from recipe above); 8 g (1½ Tbsp) agar agar; 546 g (10 each) large eggs; 700 g (3 cups) unsalted butter, softened; 113 g (1¼ cups) shredded coconut; 2 silver gelatin sheets (or 4 g of powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g of powdered gelatin, as directed on package); 1 bunch fresh basil leaves; 224 g (1 cup) simple syrup; 3 g (1 tsp) xantham gum; 1 vanilla bean, split & scraped; Zest of 1 each lemon, lime, orange; Zest of 1 each lemon, lime, orange; Zest of 1 each lemon, lime, orange; 252 g (1 cup) egg whites; 294 g (1¼ cups) water; 154 g (¾ cup) granulated sugar; 56 g (¼ cup) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 504 g (2 cups and 2 Tbsp) coconut puree; 168 g (¾ cup) heavy cream; 70 g (¼ cup and 1 Tbsp) yuzu juice

Yuzu Bar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Graham Cracker Crumbs

680 g (3 cups) unsalted butter
280 g (1¼

Dessert

Method

Graham Cracker Crumbs

Preheat oven to 177°C (350°F). Cream together butter, sugars and honey in a stand mixer fitted with a paddle attachment. In a separate bowl, combine all dry ingredients. Beat dry ingredients into butter mixture until smooth. R