Key Lime Coconut Verrine

  • Mix the Tegral Dulcerio Sponge with the first liquid whole eggs and water for 1 minute on low speed using the paddle. 
  • Scrape the bowl and mix for 3 minutes on medium speed. 
  • Add the second liquid whole egg and oil and mix for 1 minute on low speed, scrape down the bowl, and 3 minutes on high speed.
  • Spread 1000 g of batter on a silicone baking sheet and bake in a 365°F deck oven for 10-12 minutes. 

Process for Filling
  • Soak the gelatin in ice water for 10 minutes. 
  • Warm 200 g of the Dulcerio Syrup to 165°F. 
  • Add the gelatine sheets and stir to combine. 
  • Temper the remaining Dulcerio Syrup and coconut milk into the gelatine mixture. Use immediately. 

  • Pipe  Deli Key Lime in the bottom of the verrines. 
  • Cover with Coconut Panna Cotta and freeze. 
  • Once frozen, pipe another small dot of Deli Key Lime over the frozen panna cotta. 
  • Place a circle of sponge on the panna cotta and pipe Deli Key Lime over the cake. 
  • Cover with more panna cotta. 
  • Repeat this process until your verrines are filled to just under the top. 
  • Glaze with Miroir Neutre.   

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