The Creations

Small glasses

Wild strawberry

Coconut

Descriptive diagram

Coconut, wild strawberry and caramel dessert

Salted caramel

Sugar
Cream
Glucose
Vanilla pod
Milk chocolate
Butter

200g
336g
135g
1
40g
84g

Make a dry caramel with the sugar and cool with hot cream, glucose and vanilla. In a saucepan, heat the caramel to 104°C then remove from the pan. Add the milk chocolate at 55°C and the butter at 35°C. Beat.

Wild strawberry jelly

PONTHIER wild strawberry purée
Gelatine

1000g
14g

Heat the PONTHIER wild strawberry purée then add the softened gelatine. Note: PONTHIER wild strawberry purée can be replaced by PONTHIER strawberry purée.

Coconut emulsion

PONTHIER coconut purée
Single cream
Egg white

250g
225g
50g

Combine all the ingredients together then beat in the mixer. Fill a siphon with the mixture and add one gas cartridge.

Meringue

Egg white
Sugar
Icing sugar
Sugar
Icing sugar

500g
55g
375g
225g
150g

Beat together 55g sugar and egg whites. When firm, add 375g icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. On a baking tray, pipe strips of meringue with a n°10 nozzle and bake at 90°C for 2 hours.

Assembly

Place a teaspoon of salted caramel at the bottom of a small glass. Cover with generous layers of wild strawberry jelly then coconut emulsion. Top with meringue pieces and garnish with fresh coconut shavings.