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Home / The Sunshine Verrine

The Sunshine Verrine

The Sunshine Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Lime Pannacotta
  • Coconut Crumble
  • Final Assembly

Lime Pannacotta

200g (7.1oz)
600g (21.2oz)
600g (21.2oz)
1 each

Method of Preparation

  1. In a pot heat the whole milk and lime zest to 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in heavy cream.
  3. Place in desired cup, place in the refrigerator till set.

Coconut Crumble

150g (5.3oz)
150g (5.3oz)
75g (2.6oz)
120g (4.2oz)
100g (3.5oz)
180g (6.3oz)
2g (0.1oz)
as needed

Method of Preparation

  1. Place all ingredients in a 5qt mixer with a paddle and mix at a low speed until loose and crumbly.
  2. Add melted white chocolate, and mix until it comes together.
  3. Crumble by hand on a Silpat lined sheet pan.
  4. Bake at 160°C/320°F until golden brown.
  5. Remove from oven and dust with Cacao Barry Mycryo.

Final Assembly

as desired

Method of Preparation

  1. Using a sauce gun, fill verrine cup about 1/3 full with Lime Pannacotta; allow to set.
  2. Top with a layer of Lime Dacquoise.
  3. Top with Lime Pannacotta, filling about 2/3 full; allow to set.
  4. Top with .
  5. Top with Coconut Crumble.
  6. Garnish as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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