COCONUT MANGO PASSION 

VERRINE

INGREDIENTS
(30 verrines)

 

  • YUMGO White 165 gr

  • Coconut puree 420 gr

  • Semolina sugar 56 gr

  • Cornstarch 8 gr

  • NH pectin 12 gr

  • Coconut flour 36 gr

  • Coconut oil 12 gr

  • Dacquoise YUMGO 30 pieces

  • Mango passion fruit compote 600 gr

  • Crumble 360 ​​gr

 

STEPS
 
  • Combine sugar and pectin.

  • Heat the coconut puree until boiling

  • Add sugar, pectin and maizena and cook until boiling.

  • Add the coconut flour and coconut oil.

  • Mount white YUMGO to stiff.

  • Mix the ganache with the YUMGO meringue in 2-3 times.

  • Arrange the verrines in the following order: 20 gr of compote, a dacquoise, 25 gr of foam, 12 gr of crumble.

  • Keep cool.