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Coconut crémeux

A crémeux is first thickened with egg yolks and then set with gelatin for a smooth but dense effect. This consistency allows you to select a mould of your choice.

Creation by Bas Hoog, Voco® Hotel, Den Haag, the Netherlands

Recipe makes 500 grams.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

15
g
gelatin leaves
315
g
coconut milk
35
g
sugar
110
g
egg yolks
2
g
salt
15
g
lime juice
85
g
butter

Scale recipe

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