Coconut bavarois: rhubarb, red grapefruit and flowers

0.75 h 4 raciones
Difficulty: 
Media

Ingredients



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

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