Coconut Latte Landscape

COCONUT LATTE

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Ingredients

  • CARAMEL CREAM

    • 100g Granulated sugar
    • 278ml Full fat Milk 3.5%
    • 42g Egg yolk
    • 20g Granulated sugar
    • 12g Corn starch
    • 5g Gelatine
    • 300ml Avonmore Professional 35.5% Whipping Cream
    • 30ml Coffee liqueur

  • COFFEE SPONGE

    • 103g Egg Yolk
    • 270g Eggs
    • 200g Granulated Sugar
    • 180g Egg White
    • 72g Granulated Sugar
    • 90g Cake Flour
    • 45g Butter
    • 7g Instant Coffee

  • COCONUT MOUSSE

    • 150g Coconut puree
    • 56g Egg yolk
    • 45g Granulated sugar
    • 5g Gelatine
    • 290ml Avonmore Professional 35.5% Whipping Cream
    • 10ml Malibu

  • MASCARPONE CHANTILLY

    • 500ml Avonmore Professional 35.5% Whipping Cream
    • 50g Mascarpone
    • 10ml Malibu
    • 30g Granulated Sugar

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The recipe, Step by Step

Elements

  1. CARAMEL CREAM
  2. COFFEE SPONGE
  3. COCONUT MOUSSE
  4. MASCARPONE CHANTILLY

Décor:

  1. CARAMEL CREAM

    Step 1: Mix the sugar, egg yolk and corn starch in a bowl.

    Step 2: Make a caramel with the sugar, Add the milk.

    Step 3: Make a crème anglaise with the caramel milk, egg yolk and corn starch.

    Step 4: Add the gelatine ,coffee liqueur and whipped cream

  2. COFFEE SPONGE

    Step 1: Preheat the oven to 180°C.

    Step 2: Beat softly the egg yolk, egg and sugar.

    Step 3: Whisk the egg white with granulated sugar to a meringue. Fold the egg yolk into the meringue.

    Step 4: Add the flour and butter and mix well.

    Step 5: Bake in the preheated oven for 10 minutes.

  3. COCONUT MOUSSE

    Step 1: Make a crème anglaise with the coconut puree, egg yolk and sugar.

    Step 2: Add the gelatine and whipped cream and mix well.

  4. MASCARPONE CHANTILLY

    Step 1: Combine the whipping cream and mascarpone in the bowl of a mixer and mix at slow speed for 2 minutes.

    Step 2: Increase the speed to medium for another 2 minutes while adding the sugar and Malibu.

    Step 3: Continue on high speed until peaks formed and well blended.