Coconut Sphere
Trent Richardson
Ingredients
Coconut Ganache:
• 1.5 pcs Gelatin sheets (Gold)
• 10g Water 500g Coconut puree
• 50g White chocolate
• 250g Cream
• 2pcs Vanilla Bean
Exotic Compote:
• 24g Caster Sugar
• 2pcs Vanilla Bean
• 300g Mango Puree
• 96g Passion Fruit Puree
• 5g of NH Pectin
• 250g Fresh Pineapple
• 200g Fresh Mango
Method:
1. The day before, put the gelatin to soak in cold water.
2. Heat the coconut puree until it boils, then pour it over the chopped white chocolate.
3. Mix to melt it well. Add the squeezed gelatin while the mixture is still hot.
4. Store 12 hours in the refrigerator
Method:
1. Cut the pineapple and mango into small cubes.
2. Heat the vanilla and the purees to 40 ° C then add the sugar mixed with the pectin.
3. Bring to a boil before adding the pineapple and mango cubes.
4. Cool in the chiller overnight.
5. Pour into the desired sphere molds and freeze before use
Preparation / Method
Chocolate Coating:
• 250g Cocoa butter
• 250g Dark Chocolate
Method:
1. Melt the cocoa butter and the dark chocolate separately in the microwave or over a double boiler.
2. Combine the chocolate and the cocoa butter in a container with a blender.
3. Use when the mixture is between 35°C – 45°C.
To assemble:
1. Whip the coconut ganache using a whisk or a mixer (with the whisk attachment) to soft peaks.
2. Place the whipped coconut ganache in a piping bag and pipe half into a sphere mold.
3. Unmold exotic compote inner sphere insert from the mold and place on top of the coconut ganache.
4. Pipe the remaining whipped ganache on top of the exotic compote to completely cover the insert.
5. Freeze the mold over night before removing from the mold.
6. Using a skewer dip the ball in the chocolate coating then brush the sides of the ball to give a coconut appearance.
7. Defrost for 2 hours.
Equipment:
1. AF001- 55MM PAVONI SPHERE MOLD
2. AF002- 45MM PAVONI SPHERE MOLD
3. Kitchen Aid Mixer
4. Blender
