Gastronomixs

Salted coconut crème

The salt gives the crème a bold flavour.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Salted coconut crème

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Ingredients

350 

g

coconut milk, unsweetened 

50 

coconut liqueur 

75 

Monin coconut syrup

300 

soya milk 

10 

sea salt 

As needed: 

 

cocoa butter 

43

Gelcrem Sosa

Preparation method

  • Mix together all the ingredients, except the cocoa butter and Gelcrem, in the thermo blender.
  • Use the Gelcrem to bind the mixture. 
  • Portion the crème into the desired silicone mould and freeze. 
  • Melt the cocoa butter in a bain-marie.
  • Press the forms from the mould and coat with a thin layer of the cocoa butter.
  • Set aside to come to room temperature.

Serving suggestions

  • As a component in a dessert composition with strawberries, caramel, and magnolia. 
  • As a component in a dessert composition with various preparations of coconut, chocolate, and almond.

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