Chococo (Created by Damien Vanderhoeven - Jeunes Restaurateurs d'Europe Belgium)
|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.|
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.