Black garlic, how to use it in dessert according to chef Luca Marchini: a brilliant recipe | Chef Re
Black garlic ripened in many textures and combined with coconut for a mouthwatering dessert: chef Luca Marchini's surprising idea.
Ingredients
- 1 head of fermented black garlic
- Xantana
- 50 g of red garlic
- 20 g water
- 60 g coconut puree
- 80 g sifted garlic and coconut puree
- 200 g fresh cream
- 0.8 g iota
- 200 g coconut milk
- 200 g coconut puree
- 120 g sugar
- 40 g rice flour
- 100 g fresh coconut
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