Delicious chocolate cup accompanied with pineapple jelly and coconut ice cream.
Learn more about Sofia de la Rosa
Ingredients3 portions
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
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