Frozen Coconut Meringue

Raymond Morales (IG: @mowelr) / Pastry Chef, Gigi’s, Los Angeles, CA; Photo by Raymond Morales

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
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.