Photography recipe
Fotografía Chef Signature Chef

Bavarios 

 
Soak gelatine in water with ice.
 
Put the coconut puree, sugar and egg in the pot, let boil and take off the fire.
 
Let it cool a little, add gelatine and let it dissolve.
 
Add cold butter by pieces while whisking until the butter dissolves completely.
 
Pour the finished mixture into a silicone mould and let...

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Bavarios 

 
Soak gelatine in water with ice.
 
Put the coconut puree, sugar and egg in the pot, let boil and take off the fire.
 
Let it cool a little, add gelatine and let it dissolve.
 
Add cold butter by pieces while whisking until the butter dissolves completely.
 
Pour the finished mixture into a silicone mould and let freeze.
 
 
Coconut Gloss for coating
 
Let water, sugar and puree boil, add pectin while constantly stirring and cook for 3 minutes.
 
Start coating, however, the gloss must not be too hot.
 
 
Rhubarb
 
Cut the rhubarb to required size, pour ready syrup onto it while warm, vaccum close and let marinate for 24 hours before being served.
 
 
Coconut gel
 
Boil milk with sugar, add agar, cook for 2 more minutes then pour into a gastro pot, let cool.
 
 
Mix the mass in thermo blender, strain in a fine sieve, vacuum close in the gastro tank 3 times, transfer into the bottle.
 
 
Red grapefruit gel
 
Mix all the ingredients, add agar, cook for 2 minutes, pour into a gastro pot, let cool.
 
Mix in the thermoblender, strain, vacuum close in a gastro tank 3 times.
 
Transfer into the bottle.
 
 
Coconut foam
 
Mix everything together, pour in a bottle, twist two bombs in.
 
 
Coconut paper
 
Boil sugar and water to 121 C
 
Whisk the egg whites and gradually pour the syrup, until cool.
 
Add the coconut flour.
 
 
Spread on a silicone mat and let dry in the oven at 90C for 1.5 hours with propeller off.  
 
Garnish 
 
White flowers
 
Astina

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Ingredients 4 persons
  • BAVARIOS 20PCS
  • 600g coconut puree
  • 3 whole eggs
  • 150g sugar
  • 3 slices of gelatine
  • 200g butter
  • COCONUT GLOSS
  • 400g coconut puree
  • 200g water
  • 1 large spoon sugar
  • 19 g of pectin
  • RHUBARB
  • 200g sugar
  • 200g water
  • 80g grenadine
  • COCONUT GEL
  • 1000g coconut milk
  • 150g sugar
  • 12g agar
  • 1x lime juice
  • bit of salt
  • 200ml water
  • RED GRAPEFRUIT GEL
  • 1000g pink grapefruit puree
  • 200g grenadine
  • 14g agar
  • COCONUT FOAM
  • 300g coconut puree
  • 100g simple syrup
  • 4g xanthan
  • 50ml Malibu
  • COCONUT PAPER
  • 500g of powdered sugar
  • 250g water
  • 210g egg white
  • 30g coconut flour
  • GARNISH
  • White flowers
  • Astina
Recipes. The Cook & Chef Institute