Coconut Paleta by Scott Green | Pastry Arts
In this five component recipe of Scot Green, you can create a coconut paleta with combination of coconut, oranges and mandarin.
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Ingredients
- 400 g water
- 70 g trimoline
- 400 g granulated sugar
- 60 g glucose powder
- 14 g sorbet stabilizer
- 2000 g coconut puree
- 210 g water
- 190 g granulated sugar
- 400 g mandarin puree
- 200 g passionfruit puree
- 340 g unsalted butter, room temperature
- 223 g granulated sugar
- 6 g vanilla paste
- 1 g salt
- 456 g cake flour, sifted
- 24 g gelatin
- 18 g gellan, low acyl
- 200 g granulated sugar
- 800 g mandarin puree
- 400 g passionfruit puree
- 20 g lemon juice
- Mandarin oranges
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