У нас вы можете посмотреть бесплатно The Coconut - 3 Michelin Starred Restaurant Inspired Dessert или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Here is a recipe of fancy coconut dessert! It is a bit more elaborate and technical. The results will be worthwhile. But still - It is possible to make with the most basic kitchen tools at home! Please subscribe / @flavorsofthewild I got inspired to create this recipe when I saw vide titled "How Le Bernardin’s Executive Pastry Chef Turned a Coconut into an Edible Work of Art" linked here • How Le Bernardin’s Executive Pastry Chef T... Coconut shells dark chocolate white chocolate cacao butter toasted desiccated coconut Melt chocolate over a bain marie. Use a brush to paint the silicone molds (it also works with bowls but silicone molds are easier to work with). After the first brushing put it in the freezer for a few minutes. Add some white chocolate to the chocolate mixture. Apply a second coating of chocolate with the brush. Sprinkle desiccated coconut on top. Italian meringue 150g egg whites 300g sugar + 100ml water lemon juice Heat the sugar and water to 120°C. Meanwhile whip egg whites to soft peaks. Add the hot syrup to the eggs slowly while mixing. Add a bit of lemon juice. Continue mixing until the meringue starts to cool a bit and holds its shape. Reserve 225g of meringue for the mousse. Coconut mousse 375g coconut cream (discard the liquid in the bottom of the cans) 225g Italian meringue 225g heavy cream (lightly whipped) 4,5 sheets gelatin (soaked in cold water) Use a bit of the coconut cream to melt the gelatin on the stove. Mix it with rest of the coconut cream. Fold in the Italian meringue. Whip the heavy cream lightly and fold it in. Pour the mousse into the shells. Freeze. After the coconuts have frozen use a melon baller to hollow out the center. Use the chocolate mixture from before to apply the final coating of chocolate to give it a rough coconut like look. Let the coconuts defrost before serving! Coconut meringue Italian meringue toasted desiccated coconut Fold the coconut in the meringue. Spread on a parchment. Bake at 130°C until golden and turn down the heat to 75°C. Dry meringues for an hour until dry. Coconut granita 350ml coconut water 100ml coconut milk 120ml simple syrup (60g sugar+60g water) 0,5 sheet of gelatin (soaked in cold water) 50ml lime juice Mix coconut water and milk. Make the simple syrup at add it to the soaked gelatin sheet. Mix everything together and taste it. it shouldn't be too sweet. Add extra lime juice or coconut water if necessary. Put it in the freezer and mix it with a fork every 30 minutes. Keep doing it until you have nice ice crystals. Avocado-lime purée 500g avocado 100g spinach 125ml lime juice 100g powdered sugar zest of 2 limes Mix everything in a blender until smooth. Add sugar or lime juice if necessary. Put in a piping bag. For serving coconut mousse fresh passion fruit fresh mint coconut granita toasted coconut flakes coconut meringue avocado-lime purée Enjoy! 0:00 Intro 0:21 Coconut shells & mousse recipe 3:48 Coconut granita recipe 4:14 Avocado-lime purée recipe 4:46 Plating