Coconut Cream

Ingredients

  • Coconut purée 1 kg 2 lb 3.2 oz 53.19%
  • Sugar 1 100 g 3.53 oz 5.32%
  • Egg whites 50 g 1.76 oz 2.66%
  • Heavy cream 550 g 1 lb 3.36 oz 29.26%
  • Sugar 2 150 g 5.29 oz 7.98%
  • Heavy cream stabilizer 8 g .28 oz .43%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed out 22 g .78 oz 1.17%

Method

Follow the method for the Pink Guava Cream (Steps 2 through 7); omit the instruction to fold in puffed rice. Use the coconut cream immediately to assemble the dessert.

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