Pina Colada
Recipe
Coconut ganache
ingredients | preparation |
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Cook at 80°C. |
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Add. |
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Pour over mixture at 30°C. |
Let cool to pipe Pina Colada bars. |
Pineapple pruit paste
ingredients | preparation |
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Mix. |
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Mix first and heat to broth. |
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Add to stop cooking. |
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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 a black or milk couverture for the snack bars. After unmoulding, put a strip of pineapple fruit paste at the bottom. Cover with coconut ganache and decorate with coconut whipped cream. |