The COCONUT dessert | ⭐️⭐️⭐️ Michelin inspired dessert

The COCONUT dessert, a ⭐️⭐️⭐️Michelin Inspired dessert
🇺🇸
Coconut mousse
-flesh from 1/2 coconut, cut in chunks
-300 ml thick coconut milk
-5 g agar agar (or 6 sheets gelatin)
-flavor drops coconut to taste (alternative to sugar) or 100 g sugar
-250 ml whipped cream
-Italian meringue (3 egg whites and 100 ml sugar syrup)
Coconut granita
-water from one coconut
-100 ml coconut milk
Coconut shells
-150 g dark chocolate, melted and tempered
-100 g coconut flakes, roasted
Glazed pineapple
-1 pineapple
-sugar syrup (200 g sugar, 100 ml water, 50-100 ml rum, 50 ml hot brewed coffee)
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Die KOKOSNUSS
Kokosmousse
-Fleisch von 1/2 Kokosnuss, in Stücke geschnitten
-300 ml dicke Kokosmilch
-5 g Agar-Agar (oder 6 Blatt Gelatine)
-Geschmackstropfen Kokos nach Geschmack (alternativ zu Zucker) oder 100 g Zucker
-250 ml Schlagsahne
-Italienisches Baiser (3 Eiweiß und 100 ml Zuckersirup)
Kokos-Granita
-Wasser aus einer Kokosnuss
-100 ml Kokosmilch
Kokosnussschalen
-150 g Zartbitterschokolade, geschmolzen und temperiert
-100 g Kokosflocken, geröstet
Glasierte Ananas
-1 Ananas
-Zuckersirup (200 g Zucker, 100 ml Wasser, 50-100 ml Rum, 50 ml heiß gebrühter Kaffee)
🇷🇴
Nuca de cocos
Mousse de cocos
-pulpa de la 1/2 nuca de cocos, taiata in bucatele
-300 ml lapte de cocos gros
-5 g agar agar (sau 6 foi de gelatina)
-indulcitor cu aroma de nuca de cocos dupa gust (alternativa pt zahar) sau 100 g zahar
-250 ml frisca
-Bezea italiana (3 albusuri si 100 ml sirop de zahar)
Granita de cocos
-apa dintr-o nuca de cocos
-100 ml lapte de cocos
Coji de nucă de cocos
-150 g ciocolata neagra, topita si calita
-100 g fulgi de cocos, prajiti fara ulei
Ananas glazurat
-1 ananas
-sirop de zahar (200 g zahar, 100 ml apa, 50-100 ml rom, 50 ml cafea fierbinte)
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