Assemble with the two preparations in sleeves and garnish with the crunchy peanuts.
Por Frotz
Elaboración
Coconut cream
Heat the cream + coconut pulp together with the
sugar and bring to the boil.
Scald this liquid when it boils over the
pasteurized yolk in a bowl and stir
vigorously with a whisk.
Incorporate the hydrated gelatine.
Incorporate over the white chocolate, leave
a few minutes and blend to melt with the
help of a blender.
Let crystallize in refrigerator before use.Passion fruit gel
Grind all the ingredients until obtaining
a smooth and shiny cream. Store in a piping bag.