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
75ml of pineapple syrup
4gr of gelatin
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
For the coconut mousse:
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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