Immaculada
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 20g Potato starch
- 680g Water
- 68g Glucose DE60
- 670g AMATIKA 46%
- 720g Water
- 26g Potato starch
- 11g Flax fiber
- 570g AMATIKA BLANCHE 35%
- 120g Cocoa butter
- 710g Coconut pulp
- 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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