Pina Colada
Recipe
Coconut ganache
| ingredients | preparation |
|---|---|
|
Cook at 80°C. |
|
Add. |
|
Pour over mixture at 30°C. |
Let cool to pipe Pina Colada bars. |
|
Pineapple pruit paste
| ingredients | preparation |
|---|---|
|
Mix. |
|
Mix first and heat to broth. |
|
Add to stop cooking. |
|
Add as needed. |
Cast on silpat frame (0.5 mm thickness) Let cool and cut into strips of 11 cm x 2 cm. |
|
FINISHING & PRESENTATION
Use a black or milk couverture for the snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. |