Immaculada

Immaculada

www.valrhona.com

Make the Amatika 46% crémeux and the Amatika Blanche and coconut whipped ganache a day in advance. Make the coconut sponge on the day you make your dessert

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Ingredients

  • 570g Coconut pulp
  • 270g Sugar
  • 110g Grated coconut
  • 9,5g Potato protein isolate 95%
  • 15g Baking powder
  • 310g Mix of chickpea, rice and buckwheat flours
  • 6g Salt
  • 18g Sugar
  • 0,6g Carob gum
  • 0,6g Kappa carrageenan
  • 260g Water
  • 110g AMATIKA BLANCHE 35%
  • 3g Sugar
  • 2,45g Pro-Pannacotta Iota
  • 320g Coconut purée
  • 18g Cocoa butter
  • 42g AMATIKA BLANCHE 35%

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