Friday, February 3, 2012

Coconut, Ginger, Lime, Vanilla

Vanilla Cremeux
1100g cream
170g sugar
30g glucose
200g egg yolks
10oz gelatin
4 vanilla beans
TT salt
Bring the cream, half the sugar, and the glucose to a boil. Meanwhile bloom your gelatin in ice water. Mix the rest of the sugar and scrapped vanilla beans with the egg yolks. Temper the yolk mixture with the hot cream. Pour back into the pot, and cook until think, stirring constantly. Once thick take of heat, let cool to 115 F. Mix in the bloomed gelatin. Pour into a mold, with a base if desired. It will hold in any shape.

Caramelized White Chocolate
Coconut Cream
Lime Jelly
Citrus Fizzy Rock
Ginger and Coconut Rocher
Toasted Coconut
Coconut and Vanilla Ice Cream
Salted Sugar Biscuit
Nutella Powder

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