CORAL REEF & GRILLAGE
The crispy tart with the flavours of juicy oranges, white chocolate, and coconut is a perfect dessert choice for the gastronomy. It has a simple form and minimalist decoration but always delights with its unique taste.
Combine the flour with the butter. Add egg yolks and icing sugar and mix until you get the consistency of the dough. Cut as desire and keep in the refrigerator. Bake in an oven preheated to 180 ° C for about 15 minutes.
Soak gelatin in water. Heat the orange juice, sugar and eggs to 80⁰C, stirring constantly, add soaked gelatin. Set aside for 5 minutes and add cold butter. Stir until the butter is combined with the cream. Pour into the baked tarts and cool down.
Soak gelatin in water. Heat the coconut puree with the cream. Add the yolks with sugar and reheat to 82° C. Add soaked gelatin, and pour over the chocolate and coconut paste. After cooling to 45° C, add the butter and blend. Pour into a bowl and cool down.
Soak gelatin in water. Boil the cream, add soaked gelatin. Pour over the chocolate and stir until it dissolves. Combine the finished ganache with the whipped cream and mix thoroughly. Pour into molds and freeze. Cover the frozen mousse with White Velly Spray Barima Artisanal (code AP0379NE) and place on the previously prepared tarts.
To decorate, use Barbara Decor chocolate decorations:
Grillage Tube (code 90167)
Mini leaves (code 331563)
Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!