Bali waves
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
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Cooking tools:
- Saucepan
- Whisk
- Immersion blender
- Mold
- Refrigerator
- Measuring cup
- Kitchen scale
- Stand mixer
- Baking sheet
- Oven
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Piping bag
- Siphon
- Plate
- Spoon
- Freezer
- Stove
Ingredients
- 95g almond flour
- 95g raw cane sugar
- 1.5g fleur de sel
- 80g rice flour
- 70g coconut oil
- 20g water
- 800g pineapple
- 50g lime and cilantro sauce
- 215g coconut purée
- 55g coconut milk
- 10g sugar
- 20g SOSA Pro Espuma
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