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Coconut jelly with dark chocolate
Boiron's coconut puree is perfectly flavoured for a good balance. By gelling with both agar agar and gelatin, you get a nice, flexible jelly. Finishing it with the dark chocolate makes it look just like a piece of fresh coconut.
Allergens & dietary requirements
900 g coconut puree, Les vergers Boiron
7,5 g agar agar
9 g gelatin leaves, soaked in cold water
as needed dark chocolate
Place the coconut puree in a large saucepan and bring to the boil.
While stirring with a whisk, add the agar agar and boil well for 2 minutes.
Now dissolve the gelatine leaf in the mixture and pass through a fine sieve.
Pour onto a straight baking tray that is perfectly level in the refrigerator.
Torch the bubbles of the jelly for the best results.
Allow this to fully set for at least 6 hours.
During the setting time, cut acetate foil to size 5 millimetres by 7.5 centimetres.
Cut the jelly into tight strips 5 millimetres wide and 6 centimetres long.
Place the portioned jelly in a quarter-circle on silicone matts.
Temper the dark chocolate and spread even layers on the cut acetate foil, keeping the last 5 millimetres of length free to hold on to.
Place the chocolate directly against the coconut puree and let it harden completely.
Remove the foil and trim the chocolate if necessary.
Store assembled for up to a day in the fridge. For best results, place the chocolate on the jelly everyday.
Delicious in a dessert with components of yuzu, macadamia and caramel.
Pairs well with peanut, lime leaf and rice.
Perfect as part of the friandise.
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