Bounty Unbound, coconut ice cream
1.00 h
4 raciones
Difficulty:
Media
Ingredients
COCONUT BISCUIT
100 g grated coconut
40 g icing sugar
50 g egg whites
20 g cream
80 g yolks
30 g extra-fine sugar
CHOCOLATE MOUSSE
100 g cream
25 g yolks
100 g Rio Huimbi 42% couverture milk chocolate
1 sheet jelly
FROSTING
30 g extra-fine sugar
15 g water
30 g glucose
20 g condensed milk (sweetened)
1 g jelly
30 g couverture milk chocolate.
Coconut biscuit
Blend the grated coconut. Stir the sieved icing sugar, whites and cream in by hand to create a paste.
Beat the egg whites with the extra-fine sugar. Carefully mix into the dough preparation. Bake at 180º C for 10-12 minutes.
Chocolate mousse
Simmer the cream and egg yolks at 85º C in a pan. Pour over the couverture milk chocolate. Add in the jelly and strain into the frame/mould over the biscuit.
Frosting
Cook the water, extra-fine sugar and glucose at 100º C in a pot. Pour over the condensed milk and jelly, then over the milk chocolate. Mix together, then set aside in the freezer. The following day, heat the frosting to 40º C; use it at 30-35º C.
Serving – Dunk the Bounty in the frosting at 30º C; leave in the freezer to take shape.
Hint – Garnish with chocolate 'leaves' and coconut ice cream to make it more of a Bounty.
Pairing of dishes & wines – For a cold, sweet dessert, we would suggest a Chardonnay with a somewhat faded aroma. A pleasant, light wine that will delight.
