Bali waves | Valrhona
When the NYANGBO Jelly is ready, pour around 90-100g into a mold (Pavoni TOP08) and let chill in the refrigerator for 3-4 hours minimum.Unmold the NYANGBO J
Ingredients
- 95g almond flour
- 95g raw cane sugar
- 1.5g fleur de sel
- 80g rice flour
- 70g coconut oil
- 20g water
- 435g ABSOLU CRISTAL NEUTRAL GLAZE
- 175g lime juice
- 9g cilantro
- 215g coconut purée
- 55g coconut milk
- 10g sugar
- 20g SOSA Pro Espuma
- 800g pineapple
- 50g lime and cilantro sauce
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