| For the Syrup: |
| • |
150 g. sugar |
| • |
150 g. glucose syrup |
| • |
100 g. water |
|
|
| 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. |
|
|
| 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. |
|
|
| 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. |
|
|
