Milk Chocolate Namelaka with Coconut Sorbet and Raspberry

Name: Milk Chocolate Namelaka with Coconut Sorbet and Raspberry
Ingredients: 196 g (¾ cup and 2 Tbsp) whole milk; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 364 g (13 ounces) Valrhona Jivara milk chocolate, melted; 50 g (¼ cup) coconut milk, divided; 10 g (½ Tbsp) glucose syrup; 100 g (3.5 ounces) Valrhona white chocolate, melted; 190 g (¾ cup and 1 Tbsp) heavy cream; 10 g (1 Tbsp) Malibu coconut liqueur; 340 g (1½ cups) raspberry puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 252 g (1 cup and 2 Tbsp) stout beer; 112 g (½ cup) canola oil; 252 g (¾ cup) molasses; 2 large eggs; 14 g (1 Tbsp) baking powder; 65 g (¼ cup and 1 Tbsp) brown sugar; 300 g (2⅓ cups and 1½ Tbsp) flour; 5 g (2⅔ tsp) allspice; Pinch of salt; 84 g (3 ounces) tapioca maltodextrin; 112 g (½ cup) coconut oil; 28 g (¼ cup) confectioner’s sugar; 311 g (1¼ cups and 2 Tbsp) granulated sugar; 100 g (⅓ cup and 1 Tbsp) atomized glucose; 581 g (2½ cups) water; 4 g (1 tsp) sorbet stabilizer; 980 g (4 cups) coconut puree

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Valrhona Jivara Lactee Namelaka

196 g (¾ cup and 2 Tbsp) whole milk

Dessert

Method

Valrhona Jivara Lactee Namelaka

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk and glucose to a boil. Stir in gelatin to dissolve. Pour over chocolate and whisk until smooth. Add cream and process with a hand-held blender to emulsify. Divide evenly amongst 12 serving bowls and refrigerate for about 6 hours until