Chilled Coconut Surprise

Credit: Mathilde de l'Ecotais
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Step 1: Preparing the ice cream and the chocolate shells

Heat all of the ingredients for the coconut ice cream to 183°F (84°C). Cool to 39°F (4°C), let sit, process in the ice cream maker, and store in the freezer.

Melt and temper 2 1/4 pounds (1 kg) chocolate. Make shells out of the tempered chocolate using dome-shaped molds 3 inches (7.5 cm) in diameter. Refrigerate, turn out of the molds and apply an equal part mixture of cocoa butter and chocolate with a spray gun. Set aside.

Step 2: Preparing the fruit filling and coconut flakes

Extract the passion fruit juice by straining the pulp through a fine-meshed sieve. Cut up the fruit and coat with passion fruit juice.

Cut a shelled coconut in eight pieces, wash the pieces, then shave white coconut flakes using a vegetable peeler. The flakes are to be cooked in a 15° Baumé syrup to soften the fruit. Drain the flakes, and spread out on a Silpat mat. Bake in a 176°F (80°C) oven for 2 hours or more until the flakes are dry. Set aside in a dry place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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