Coconut Textures

Name: Coconut Textures
Ingredients: 80 g (⅓ cup) coconut puree; 14 g (¾ Tbsp) glucose syrup; 95 g (3.3 ounces) Valrhona white chocolate, melted; 190 g (¾ cup and 1 Tbsp) heavy cream; 10 g (1 Tbsp) Malibu coconut liqueur; 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 2½ silver gelatin sheets (or 5 g powdered gelatin, as directed on package); 200 g (¾ cup and 2 Tbsp) whole milk; 200 g (¾ cup and 2 Tbsp) coconut milk; 35 g (¼ cup) cous cous; 80 g (⅓ cup) ground almonds; 80 g (1 cup) shredded coconut; 70 g (½ cup and 1 Tbsp) all-purpose flour; 320 g (1¼ cups and 1 Tbsp) egg whites; 180 g (¾ cup and 2½ Tbsp) granulated sugar; 80 g (3 ounces) tapioca maltodextrin; 120 g (½ cup) coconut oil; 28 g (¼ cup) confectioner’s sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Coconut Valrhona Ivoire Whipped Ganache

80 g (⅓ cup) coconut puree
25 g (

Dessert

Method

Coconut Valrhona Ivoire Whipped Ganache

Whisk to combine coconut puree, 25 g coconut milk and glucose in a small pot and bring to a boil. Whisk into melted chocolate to emulsify. Add 25 g coconut milk, cream and liqueur and stir until smooth. Refrigerate for at least 2 hours or overnight before whipping in a stand mixer until light and creamy. Transfer to a