Coconut mousse

Recipe of Francesco Boccia
World Pastry Champion

With a light, stable texture that is soft on the palate and will keep perfectly in the fridge at 4°C without any loss of structure

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Gelecta product

Ingredients

  • LOW SUGAR MERINGUE:
  • 105 gGlucodry
  • 70 gdextrose
  • 90 gisomalt
  • 70 gwater
  • 175 gegg whites
  • COCONUT MOUSSE:
  • 230 gcoconut purée
  • 120 glow sugar meringue
  • 195 gsemi-whipped cream
  • 6 gGELECTA
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Coconut mousse
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