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coconut foam


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Tempo de preparo

60 min(s)


2 servings

Janaína Rueda

  • Ingredients
  • Recipe
  • Coconut foam: fresh cream1 l
  • Sugar250 g
  • Fresh Coconut260 g
  • Colorless/Unflavored Gelatin Sheet6 unit(s)
  • Coconut milk250 ml
  • Coconut tile: patissiere cream250 g
  • Dry coconut200 g
  • Sugar200 g
  • Eggs3 unit(s)
  • Girl Baba: Sugar1 kg
  • Water1/2 l
  • Coconut Milk500 g
  • Sifted gems30 unit(s)
  • Coconut tile/ patisserie cream: milk250 g
  • Sugar70 g
  • Gems3 unit(s)
  • Vanilla bean1/3 unit(s)
  • Maizena40 g
  1. Coconut foam: beat the cream to the point of whipped cream, and place the gelatine in cold water for 1 minute (hydration process).
  2. Put the hydrated gelatin in the pan with the coconut milk and let it cool down, always stirring.
  3. Add the sugar, coconut and add the whipped cream and dissolved gelatin. Let it rest in a container in the fridge for 12 hours.
  4. Baba de girl: put the sugar and half a liter of water in a pan and let it boil for 20 minutes.
  5. Mix the coconut milk and the sieved yolk in a container, add half of the syrup made with water and sugar. Mix well.
  6. Add the remaining syrup and return to low heat. Cook for 20-30 minutes, stirring constantly.
  7. Pastry cream: in a pan, add 250 ml of milk and vanilla bean and bring to a boil.
  8. In another container, place the yolk, sugar and cornstarch.
  9. When the milk is boiling, mix with the other ingredients and stir well without stopping.
  10. When it is well mixed, return to the pan and let it cook for 10 minutes on low heat, stirring constantly. After the ingredients mix well, let it cool.
  11. Coconut tile: put 250g of patisserie cream in a container, add dry coconut, sugar, eggs and mix everything.
  12. With a spatula, open in a rounded shape, leaving a very thin thickness.
  13. Once opened, bake the tile in the oven at 160°C for 7 to 10 minutes or until golden.
  14. Sieved yolk: separate the yolk and sieve to remove the skin.

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