Visitandines aux noix



400 g (0,88 lbs) coconut milk + 100 g (0,22 lbs) grated coconut 1 egg white + 2 gelatin sheets + 100 gr (0,22 lbs) icing sugar


* In a salad bowl, pour grated coconut and half of the sugar, sprinkle with coconut milk and leave to swell for 2 hours.

* After 2 hours, soak gelatin sheets in a bowl of cold water.

In the bowl, pour 2 tbsp of water and the rest of the sugar, cook for 4 minutes at 100°C-202

speed.2. 

Then, drain the gelatin and incorporate it into the syrup, mix, without cup, 20 sec. speed.3. then pour into a stainless steel bowl. 

Thoroughly clean the bowl while cooling it. Dry well.

* In the bowl, place the whisk and whisk the egg whites until stiff speed.3, 3 min.

* Incorporate it, while mixing speed 3, the syrup in a thin stream.

* Add the coconut and its milk, spoon by spoon.

* Pour the device into a container and freeze it for 4 hours.

* Serve chilled in hollowed out coconut halves or cups.

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