Coconut and apricot egg

Pastry recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Coconut mousse


    • Frozen speciality : Coconut cream - 200 g
    • Gelatine (sheet) - 2
    • Cream 30% fat - 200g

    Soften the gelatine in cold water, strain it and add to the coconut puree. Cool to 20°C. Whip the cream until it is foamy and add to the previous mixture.

    In this step

    Frozen fruit purées
  2. Apricot coulis


    • Frozen fruit purée, sugar added : Apricot - 250 g
    • xanthan - 2 g

    Blend the apricot puree and xantane for 5 minutes.

    In this step

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