HINA | Valrhona

HINA | Valrhona

www.valrhona.us

As needed - Fresh lychees As needed - NYANGBO 68% COUVERTURE Dice the fresh lychees and set aside. Use a 3cm round cutter to cut the Coconut Sponge i

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Ingredients

  • 80g blanched almond flour
  • 80g grated coconut
  • 70g pastry flour
  • 155g confectioner’s sugar
  • 100g egg whites
  • 35g heavy cream 36%
  • 310g egg whites
  • 170g sugar
  • 740g raspberry purée
  • 125g glucose
  • 125g sugar
  • 12g pectin NH
  • 60g water
  • 725g lychee purée
  • 50g raspberry purée
  • 45g sugar
  • 60g glucose
  • 40g dextrose
  • 20g inulin
  • 4g ice cream stabilizer
  • 990g coconut purée
  • 8 ea vanilla beans
  • 70g sugar
  • 4g pectin X58
  • 125g Malibu liqueur

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