Preparing the ice cream and the chocolate shells
- For ice cream:
- 6 cups milk (1.25 liter)
- 1/2 cup heavy cream (12.5 cl)
- 2 1/4 ounces powdered milk (60 g)
- 3 1/4 ounces atomized glucose (90 g)
- 10 1/2 ounces granulated sugar (300 g)
- 9 egg yolks
- 2 3/4 ounces butter (80 g)
- 2 1/4 teaspoons ice cream stabilizer (9 g)
- 12 1/3 ounces coconut pulp (350 g)
- For shells:
- 2 pounds 3 ounces Caraque dark chocolate to make the shells (1 kg)
- 1 pound 1 1/2 ounces Caraque dark chocolate for the icing (500 g)
- 1 pound 1 1/2 ounces cocoa butter for the icing (500 g)
Preparing the fruit filling and coconut flakes
Instructions
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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