Coconut Textures – By Agnar Sverrisson, head chef, Texture

Ingredients
(Serves 10)

For the coconut foam 1 leaf of gelatin
125ml coconut milk, unsweetened
250g Boiron coconut purée

For the coconut syrup 400ml coconut milk, sweetened

For coconut sponge to go with crumble 500g dessicated coconut
500g isomalt (sugar substitute)
500g egg whites, whisked

For the coconut crumble 100g coconut sponge, one day old
100g chocolate (55% cocoa)
100g coconut curls, sun-dried

For the sorbet 200g Boiron coconut purée
272ml full-cream milk
50ml whipping cream
25g trimoline
25g dextrose
12.5g caster sugar

Method For the coconut foam, soak the gelatine in a little water and in the milk.

When soft, mix with the Boiron coconut purée. Pour into gas gun then charge with gas. Shake well and chill

For the coconut syrup, place tin of coconut milk in large pan of water, bring to boil then simmer for four hours. Chill.

For the sponge for the crumble, mix coconut and isomalt (sugar substitute) together and fold in the egg whites.

Spread on to Silpat mats, about 2cm thick, and bake at 150°C for 15-20 minutes until pale golden and cooked through. Remove from the oven and leave to cool on rack, then break into free-form pieces

For the coconut crumble, crumble the sponge trimmings, chop the chocolate and crush the dried coconut.

Mix and store in a cool dark place.

For the coconut sorbet, heat the coconut purée, milk and cream to 85°C. Add the trimoline and dextrose powders.

Dissolve, then return liquid to heat until it reaches 85°C again. Leave overnight to mature, then strain the following day.

Pour just beneath line in Pacojet containers and freeze.

Assemble elements as shown in picture and serve on a black slate.

By Agnar Sverrisson, head chef, Texture