COCO LIMA DE COCKSPUR “EL COCOTERO” by Ramon Morató

Photo: Ivan Raga

Photo: Ivan Raga

 

CHOCOLATE COCONUT

q.s.Fleur de Cao™ 70% cocoa dark couverture

q.s.Cocoa powder Plein Arôme

  1. Temper the dark couverture to 30º or 31ºC approximately.
  2. Line silicone hemisphere molds with a very thin layer.
  3. Keep aside until filled with the coconut cream.

 

LIME JELLY

300gFresh lime juice

10glime zest

70gzest

7gNH pectin

2 galginate

  1. Combine the lime juice and zest and place over a heat.
  2. Sprinkle with the sucrose mixed with the NH pectin and alginate.
  3. Bring to a boil, leave to cool and store in refrigerator.

 

ICED COCKSPUR RUM

120gCockspur rum

120gwater

38gsyrup (water and sugar in equal ratio)

  1. Combine the water and rum, add the syrup and store in the freezer.
  2. Cut into flakes to be used with the dessert.

 

COCONUT CREAM

500gcoconut purée, thawed

40gcoconut, grated

7ggelatin sheets

1gxanthan gum

175gsemi-whipped cream

  1. Dissolve the xanthan gum with the coconut purée and process with a hand blender.
  2. Add the grated coconut and make sure the mixture has a temperature of 20ºC.
  3. Dissolve the gelatin sheet, previously hydrated in a small quantity of the base coconut.
  4. Fold in the semi-whipped cream and fill the chocolate hemispheres.
  5. Once jellied, scoop out the core as if it was a coconut. Store in the freezer.

 

OTHER

S/Q Kataifi pasta

 

ASSEMBLY

  1. Unmold the coconut hemisphere and coat the outside with the chocolate, dust with cocoa powder to give a coconut-shell effect.
  2. Pipe a lime jelly button in the middle.
  3. Finish with the iced rum and some grated lime. Serve immediately.

 

Read more about this dessert and about Ramon here.

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