Page 52 - Demo

ROSE COCONUT CREMEAUX WITH YOGHURT, VANILLA, LICHYES AND BABY CORIANDER LEAVES BY DAVID INGLADA
QUANTITY: 12
NUMBER OF PORTION: 12
ROSE COCONUT CREMEAUX IN THE THERMOMIX
Ingredients
· coconut milk 600 g
· cornstarch60g
· sugar 100 g
· carrogenat iota 1.2 g
· vanilla seeds 2 u
· rose water 10 g Method
1. Put all ingredients in the thermomix and cook all together for about 8 minutes at 105 degrees and speed 6.
2. Cool down and add in the rose water.
3. Store covered in the refrigerator.
RAW COCONUT CRUMBLE
Ingredients
· Egg white 300 g
· Cake our 60 g
· sugar 70 g
· coconut powder 60 g
Method
1. Put all in the ingredients and mix in the thermomix without temperature for 2 minutes at speed 4.
2. Bake in the oven at 100 degrees centigrade for about 25 minutes.
YOGHURT SPONGE CAKE
MICROWAVE
Ingredients
· Lichyes
· Rambutan
· Fresh Pomelo · Wasabi leaves · Thick yoghurt
3. Cool it down at store at room
temperature. ·
50
· Egg white 300 g
· Cake our 60 g Platted · Sugar 70 g
· Yoghurt powder 60 g
Method
1. Mix all in the thermomix without temperature for about 2 minutes at speed 4 and strain.
2. Pour all the mixture in a syphon Bottle with 2 charges of gas.
3. Pour 60 gr into a plastic glass (make 3 holes in the bottom.
4. Bake at full temperature in the microwave for about 1 minute.
5. Remove carefully from the plastic glass and store in the refrigerator.
Others
1. Fill up a pipping bag with nozzle number 10 and the coconut-vanilla- rose cremaux.
2. Place in the middle of the plate a small quantity of the raw coconut crumble.
3. Place the coconut cremeaux on top of the raw coconut crumble,
4. Place 16 dots of thick yoghurt on both sides of the coconut cremeaux.
5. Put some fresh pomelo and lichye dices between all yoghurt dots.
6. Cut the yoghurt sponge cake into irregular medium size pieces and put on the top of the coconut cremeaux.
7. Finish with some microherbs and three discs of white chocolate decoration.
· · ·
Edible owers
Fresh almond
White chocolate Baby coriander leaves
RECIPE