Key Lime Coconut Verrine - Puratos

Process

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.

Assembly

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.

About this recipe:

Complexity level:

Discover

Related recipes

Coastal Berry Verrine

cherry cheesecake in a jar.style rustic.selective focus

Chocolate Cherry Verrine

Key Lime Jars

Chocolate Petit Gateaux

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024