Chococo
(Created by Damien Vanderhoeven - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
| 1L coconut milk | Make a crème anglaise. |
| 5 sheets of gelatine | Thicken the anglaise with the gelatine sheets and pour into a siphon. Pressurise with the 2 gas canisters. Put into a wide topped glass. |
|
100 ml
coconut milk
150 ml milk 120g Callebaut Chocolate Mousse |
Beat together. Leave to cool in the fridge for one hour. Pipe on top of the Spuma with coconut milk. |
Finishing and presentation
Sprinkle with toasted coconut flakes and decorate with chocolate
strips.
