Coconut mousse

Recipe of Yuri Cestari

POWERED BY

Gelecta product

Ingredients

  • 450 g sugared coconut purée
  • 40 g GELECTA COLD
  • 110 g Italian meringue
  • 400 g cream 35% mg
  • -
  • ITALIAN MERINGUE WITH BOILED SUGAR:
  • 300 gwater
  • 800 g granulated sugar
  • 867 g total of ingredients cooked to 121°C
  • 500 g pasteurized egg white
  • 200 g granulated sugar
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Coconut mousse
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