COCO LIMA DE COCKSPUR “EL COCOTERO” by Ramon Morató
Photo: Ivan Raga
Temper the dark couverture to 30º or 31ºC approximately.
Line silicone hemisphere molds with a very thin layer.
Keep aside until filled with the coconut cream.
- 300g Fresh lime juice
- 10g lime zest
- 70g zest
- 7g NH pectin
- 2 galginate
Combine the lime juice and zest and place over a heat.
Sprinkle with the sucrose mixed with the NH pectin and alginate.
Bring to a boil, leave to cool and store in refrigerator.
ICED COCKSPUR RUM
- 120g Cockspur rum
- 120g water
- 38gsyrup (water and sugar in equal ratio)
Combine the water and rum, add the syrup and store in the freezer.
Cut into flakes to be used with the dessert.
- 500g coconut purée, thawed
- 40g coconut, grated
- 7g gelatin sheets
- 1g xanthan gum
- 175g semi-whipped cream
Dissolve the xanthan gum with the coconut purée and process with a hand blender.
Add the grated coconut and make sure the mixture has a temperature of 20ºC.
Dissolve the gelatin sheet, previously hydrated in a small quantity of the base coconut.
Fold in the semi-whipped cream and fill the chocolate hemispheres.
Once jellied, scoop out the core as if it was a coconut. Store in the freezer.
S/Q Kataifi pasta
Unmold the coconut hemisphere and coat the outside with the chocolate, dust with cocoa powder to give a coconut-shell effect.
Pipe a lime jelly button in the middle.
Finish with the iced rum and some grated lime. Serve immediately.