Lime, Coconut and Mango Verrine

Name: Lime, Coconut and Mango Verrine
Ingredients: 168 g (¾ cup) water; 224 g (1 cup) lime juice; 112 g (½ cup) whole milk; 196 g (¾ cup and 2 Tbsp) coconut milk; 140 g (½ cup) condensed milk; 252 g (1 cup and 2 Tbsp) mango puree; 100 g (2 each) large eggs; 28 g (2 Tbsp) unsalted butter, softened; 500 g (2 cups and 2 Tbsp) heavy cream; 112 g (½ cup) granulated sugar; 112 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)

Preparation info

Yields
24

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Lime Gelée

280 g (1¼ cups) granulated sugar
168 g (¾

Dessert
Low carb
Low calorie

Method

Lime Gelée

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring sugar and water to a boil in a small pot. Stir in gelatin to dissolve then whisk in lime juice. Set aside to cool. Pour about 14 g (1 Tbsp) into each of 24 glasses and refrigerate until set.

Ingredients

Lime Gelée

Method

Lime Gelée

Coconut Panna Cotta