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Coconut Cream
Jamaican Rum Sauce
ADDITIONAL INGREDIENTS
Milk chocolate, tempered, as needed
Shaved coconut, toasted, as needed
Mango, parisienne, as needed
Currants, plumped in rum, as needed
18 hippenmasse leaves
TO SERVE
Using tempered chocolate, form 3-1/2-in. diameter chocolate cups. Using small knife, etch cuts on outside of chocolate to simulate coconut shell texture; pipe additional chocolate in thin threads to simulate coconut fibers. Pipe coconut cream into cups; garnish with shaved coconut, mango and currants. Pipe rum sauce on dessert plate in desired design; place coconut cup on sauce. Arrange 3 hippenmasse leaves around cup.
NOTES
Season: Year round
Food cost: Moderate
Jamaican Rum Sauce
ADDITIONAL INGREDIENTS
Milk chocolate, tempered, as needed
Shaved coconut, toasted, as needed
Mango, parisienne, as needed
Currants, plumped in rum, as needed
18 hippenmasse leaves
TO SERVE
Using tempered chocolate, form 3-1/2-in. diameter chocolate cups. Using small knife, etch cuts on outside of chocolate to simulate coconut shell texture; pipe additional chocolate in thin threads to simulate coconut fibers. Pipe coconut cream into cups; garnish with shaved coconut, mango and currants. Pipe rum sauce on dessert plate in desired design; place coconut cup on sauce. Arrange 3 hippenmasse leaves around cup.
NOTES
Season: Year round
Food cost: Moderate
