IMMACULADA
Make the Amatika 46% crémeux and the Amatika White and coconut whipped ganache a day in advance. Make the coconut sponge on the day you make your dessert.
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.valrhona.us.
Cooking tools:
- Immersion blender
- Stand mixer
- Cake ring
- Piping bag
- Spray gun
- Kitchen scale
- Sifter
- Hot plate
- Oven
- Refrigerator
- Freezer
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Baking pan
Ingredients
- 570g Coconut purée
- 270g Sugar
- 110g Grated coconut
- 9.5g Potato protein isolate 95%
- 15g Baking powder
- 310g Mix of chickpea, rice and buckwheat flours
- 6g Salt
- 18g Sugar
- 0.6g Carob gum
- 0.6g Kappa carrageenan
- 260g Water
- 110g AMATIKA WHITE 35%
- 31g Sugar
- 2.45g Pro-Pannacotta Iota
- 320g Coconut purée
- 18g Cocoa butter
- 42g AMATIKA WHITE 35%
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