Sofia de la Rosa

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Sofia de la Rosa

Coco de Chocolate

Name: Coco de Chocolate
Prep time: 90 min
Cook time: 90 min
Yield: 3
Cuisine: Mexicana
Ingredients: food stabilizers, for ice cream quantity needed; 500 grams dark chocolate; 250 grams coconut, grated; 150 grams cocoa; lady fingers, to taste; liquor, coconut; 400 milliliters pineapple juice; 100 grams sugar; 15 grams gelatin; 150 milliliters milk; 150 milliliters whipping cream; 65 grams refined sugar; coconuts, natural to taste

1h 30 mins

Half

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Sofia de la Rosa

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Delicious chocolate cup accompanied with pineapple jelly and coconut ice cream.

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Ingredients

3 portions

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Preparation

Melt the chocolate in a bain marie

Paint the coconut with the cocoa. Reserve

Inflate the balloons and cover half with white chocolate, refrigerate and let it crystallize. Then go through chocolate again, but this time dark and pour over the painted coconut. Refrigerate until crystallized.

For coconut ice cream: make base of ice cream and let cool, liquefy with coconut and stabilizer. Begin to beat until you get a firm consistency.

For pineapple gelatin: hydrate the grenetine for 10 minutes. Put the pineapple juice on fire with the sugar, and let it boil, turn off and pour the grenetina, stir until it dissolves and cool the mixture.

Place on the coconut a little of the pineapple jelly and take it to refrigerate until it is firm, when this happens, wrap the soletas and place a layer, then put a scoop of ice cream, serve on a plate with chocolate cigars