HINA
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
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.us.
Cooking tools:
- Dehydrator
- Ice cream maker
- Immersion blender
- Siphon
- Cake ring
- Piping bag
- Silicone baking mat
- Cookie cutter
- Cookie scoop
- Kitchen scale
- Instant-read thermometer
- Stand mixer
- Offset spatula
- Fine-mesh sieve
- Sifter
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Plate
- Airtight container
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
- As needed - Fresh lychees
- As needed - NYANGBO 68% COUVERTURE
