Coconut Raspberry Transparence
Pour about 35g of light Manjari mousse into each glass and top with a frozen raspberry dome.Set aside to crystallize.Whip the coconut ganache and pipe onto
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Cooking tools:
- Immersion blender
- Dome mold
- Piping bag
- Kitchen scale
- Oven
- Baking sheet
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Whisk
- Chef's knife
- Cutting board
- Glass
- Refrigerator
- Freezer
Ingredients
- 80g ground almonds
- 80g shredded coconut
- 70g flour
- 160g icing sugar
- 100g egg whites
- 40g whipping cream
- 320g egg whites
- 180g sugar
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