Coconut + white chocolate = life
- R.
- Jun 12, 2015
- 1 min read
Coconut and white chocolate were always meant to be partnered together. They are like a sultry glamorous couple at some prestigious award show. Add raspberries to the mix and you'll be propelled out of this world.
Watch the video on how to make them here: (or keep reading for written instructions)
Ingredients:
90ml + 50ml full fat liquid cream
75g white chocolate
200ml coconut cream
3g agar powder
1/2 tsp vanilla extract
RASPBERRIES GALORE
Desiccated coconut, to taste
How to:
1. Place the chopped up white chocolate in a heat resistant container, heat up the cream till almost boiling and pour over the chocolate. Let sit for a few minutes then stir until all the chocolate has melted. Cover with plastic wrap (touching the ganache so a skin doesn’t form) and let cool in the fridge for a few hours.
2. Place the coconut cream in a saucepan and stir in the agar powder, bring to a boil and stir continuously for about 5minutes. Pour into a bowl and let set in the fridge.
3. Remove the white chocolate ganache from the fridge and lightly whisk it to thicken it up, then spoon or pipe it into your serving containers. Place back in the fridge to set.
4. Remove the coconut cream-agar mixture from the fridge and whisk in the cream and vanilla extract. Then put in a small blender and blitz until it is completely smooooooooth. Then you can spoon it or pipe it into your containers, over the ganache. Place back in the fridge until you want to serve them.
Nutritional values:
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