Pineapples and coconut cake: beautiful to see and tasty to eat
published on 23 April, 2018 at 10:37
Ingredients:
For the grout to prepare the day before:
5 slices of canned pineapple
5 slices of canned pineapple
75ml of pineapple syrup
4gr of gelatin
Brunoise:
Brunoise:
2 slices of pineapple cut in small cubes
Dacquoise coconut:
3 egg whites + 3 yellow
40g of sugar
80g of coconut powder
80g of icing sugar
25g of flour
3 egg whites + 3 yellow
40g of sugar
80g of coconut powder
80g of icing sugar
25g of flour
For the coconut mousse:
20cl of whole cream
20cl of coconut milk
70g of powdered sugar
6g of gelatin
20cl of whole cream
20cl of coconut milk
70g of powdered sugar
6g of gelatin
Directions:
Unite the ingredients as the video shows and follow the list order.
Cook the Dacquoise at 356°F (180) for 15 minutes.
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