| For the Syrup: |
| • | 150 g. sugar |
| • | 150 g. glucose syrup |
| • | 100 g. water |
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| Method for the Syrup: |
| 1. | Add sugar, glucose syrup and water in a saucepan. |
| 2. | Bring mixture to 240˚F and set aside. |
| For the Meringue: |
| • | 150 g. egg whites |
| • | 150 g. sugar |
| |
| Method for the Meringue: |
| 1. | Whip whites until soft peaks form and slowly add sugar until completely incorporated and meringue reaches stiff peaks. |
| 2. | Slowly add reserved sugar syrup until mixed completely. |
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| For the Coconut Mix: |
| • | 575 g. The Perfect Purée Coconut Puree |
| • | 5 sheets gelatin silver, bloomed |
| |
| |
| Method for the Coconut Mix: |
| 1. | Use a small amount of Coconut Puree to melt down gelatin. Once dissolved, whisk in remaining Coconut Puree. |
| 2. | When combined, fold in meringue until fully combined. |
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| For the assembly: |
| • | 300 g. whipped cream |
| |
| Assembly: |
| 1. | When coconut mix and meringue are combined, fold in whipped cream in three separate parts until incorporated. |
| 2. | Pipe into molds and allow to set in freezer overnight. Serve frozen and enjoy. |
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