Pina Colada ll
- Level:
-
Medium
COCONUT GANACHE
Ingredients: COCONUT GANACHE
-
8.8 oz35% fat liquid cream
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2.2 lbCoconut cream
Preparation: COCONUT GANACHE
Cook at 80°C.
Ingredients: COCONUT GANACHE
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14.1 ozGrated coconut
Preparation: COCONUT GANACHE
Add.
Ingredients: COCONUT GANACHE
Preparation: COCONUT GANACHE
Pour over mixture at 30°C
Let cool to pipe Pina Colada bars.
PINEAPPLE FRUIT PASTE
Ingredients: PINEAPPLE FRUIT PASTE
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1.0 lbVictoria pineapple
Preparation: PINEAPPLE FRUIT PASTE
Mix.
Ingredients: PINEAPPLE FRUIT PASTE
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0.4 ozYellow pectin
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1.8 ozSucrose
Preparation: PINEAPPLE FRUIT PASTE
Mix first and heat to broth.
Ingredients: PINEAPPLE FRUIT PASTE
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10.1 ozSucrose
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3.4 ozGlucose syrup
Preparation: PINEAPPLE FRUIT PASTE
Add and cook at 105°C.
Ingredients: PINEAPPLE FRUIT PASTE
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0.3 ozCitric acid solution
Preparation: PINEAPPLE FRUIT PASTE
Add to stop cooking.
Ingredients: PINEAPPLE FRUIT PASTE
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0.2 ozOld rum
Preparation: PINEAPPLE FRUIT PASTE
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 for snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. Enrobe with the Finest Belgian Dark Chocolate Callebaut® Recipe n° 811 or a Finest Belgian Milk Chocolate Recipe n° 823.
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