Recipe SUN VERRINE - Professionals

Name: Recipe SUN VERRINE - Professionals
Ingredients: 300 g mango puree; 100 g coconut puree; 120 g egg yolks; 150 g eggs; 110 g sugar; 25 g coconut powder; 25 g Rémy-Martin® Cognac 50% vol.; 150 g butter; 350 g cream (35% fat content); 150 g coconut powder; 75 g sugar; 10 g gelatine powder + 55 g water; 150 g egg whites; 85 g almond powder; 20 g flour; 10 g cocoa powdeer; 60 g egg yolks; 125 g red cherries puree; 3 g gelatine powder + 15 g water; 3 g lemon juice; 6 g sugar; 2 g d’agar; 125 g butter; 80 g sugar; 30 g hazelnut powder; 15 g lyophilised yoghurt; 150 g flour; 75 g ivory chocolate

www.remycointreaugastronomie.com

Preparation steps: sun cremeux, coconut panna cotta, cocoa cake biscuit, red cherries jelly, yoghurt crunchy, ...

View full recipe on www.remycointreaugastronomie.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.

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