Frozen Coconut Meringue - The Perfect Puree of Napa Valley
For the Syrup: • 150 g. sugar • 150 g. glucose syrup • 100 g. water Method for the Syrup: 1. Add sugar, glucose syrup and water in a saucepan. 2. Bring mixture
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Cooking tools:
- Candy thermometer
- Kitchen scale
- Stand mixer
- Piping bag
- Mold
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Spatula
- Freezer
Ingredients
- 150 g. sugar
- 150 g. glucose syrup
- 100 g. water
- 150 g. egg whites
- 575 g. The Perfect Purée Coconut Puree
- 5 sheets gelatin silver, bloomed
- 300 g. whipped cream
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