WAKAME COCO

solitude wakame coco
this was the first dessert that I made, the most simple and the most difficult. It is the synthesis of two flavors, the longing for the perfect match that defines solitude…

THE RECIPE
This recipe is broken down into five compontents:

GEL OF WAKAME

Blanch wakame in boiling water.
Remove immediately into ice water.
Puree with water.
Pass through chinois.
Allow to rest.

SORBET COCO

Emulsify coconut milk and coco lopez with hand blender.
Pass through chinois.
Freeze in ice cream containers.

COCO CREMEAUX

Bloom gelatin in ice water.
Heat half of the coconut puree.
Add bloomed gelatin to coconut puree and emulsify with hand blender.
Emulsify remaining coconut puree (cold) with egg white powder.
Emulsify hot and cold coconut mixtures.
Pass through chinois.
Allow to rest overnight.

NIBS PRALINE

Melt sugar in large rondeau with 10% its weight in water.
Once sugar is fully dissolved, add the nibs.
Stir continuously, ensuring that the nibs are evenly coated, and until the sugar has crystallized. This state is called “sabled”.(The sugar will look dry and no liquid sirop will remain on the bottom of the rondeau).
Shake nibs over a tami to remove excess sugar.
Return nibs to a clean rondeau over high heat.
With a large spoon, stir the nibs continuously, lifting underneath and scraping around the edges , ensuring even heating. The sugar coating will re-melt and start to caramelize.
Continue until nibs are well caramelized.
Empty nibs between two sheets of parchment and roll into a sheet.
Cut into squares.
Process nibs in a robo coupe and pass through a tami.

SPRAY-DRIED COCONUT POWDER

Sprinkle with WillPowder coconut powder.