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Ingredients
(10 people)
Preparing the crumble dough and raisins
Making the pineapple layer
Making the coconut mousse
- 1 pound 12 1/4 ounces coconut pulp (800 g)
- 10 gelatin sheets
- 5 ounces egg whites (140 g)
- 5 2/3 ounces sugar (160 g)
- 1 pound 5 ounces heavy cream (600 g)
Finish and presentation
Instructions
Step 1: Preparing the crumble dough and raisins
Step 2: Making the pineapple layer
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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