Coco Cremeaux - Featured Recipe -
Featured Recipes

Coco Cremeaux

Categories: Modernist Cooking
Primary Method: Aeration, Emulsification
Step 1
900 g • Coconut Puree
5 g • Gelatin Leaf
50 g • Egg White Powder
Bloom gelatin in ice water.

Heat half of the coconut puree.

Add bloomed gelatin to coconut puree and emulsify with hand blender.

Emulsify remaining coconut puree (cold) with egg white powder.

Emulsify hot and cold coconut mixtures.

Pass through chinois.

Allow to rest overnight.


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