Inflate the balloons and cover halfway with white chocolate, refrigerate and let it crystallize. Then dip again in dark chocolate and pour over the painted coconut. Refrigerate until it crystallizes.
For the coconut ice cream: make the ice cream base and let it cool, blend with the coconut and stabilizer. Start whipping until a firm consistency is achieved.
For the pineapple gelatin: hydrate the gelatin for 10 minutes. Heat the pineapple juice with the sugar, and let it come to a boil, turn off the heat and add the gelatin, stir until dissolved and cool the mixture.
Place a little of the pineapple gelatin over the coconut and refrigerate until firm; once this happens, dip the ladyfingers and place a layer, then put a scoop of ice cream, serve on a plate with the chocolate cigars.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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