1692 Tart | Valrhona
Prepare the Whipped Ganache in advance and leave to cool.Place 120g of Coconut Meringue in 16cm diameter cake rings which have been coated in butter and spr
Ingredients
- 250g Egg whites
- 240g Sugar
- 240g Confectioner's Sugar
- 130g Coconut Flour
- 140g OPALYS 33%
- 60g COCOA BUTTER
- SQ Titanium dioxide
- 530g Cubed pineapple
- 1 ea Vanilla bean
- 20g Lemon juice
- 25g Aged Rum
- 10g Corn starch
- 1 ea Lime Zest
- 300g ABSOLU CRISTAL NEUTRAL GLAZE
- 30g Water
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