Liquid blood orange and coconut spheresPastry recipe
For the coconut coating
- Grated coconut - 300g
- Sugar - 40g
Grind the ingredients in grinder for 3 h.
For the spheres
- Frozen fruit purée 100% : Blood orange - 300g
- TPT syrup (1 water : 1 sugar) - 45g
- Xanthan gum - 1g
Blend all ingredients.
Pour the mixture into silicon sphere moulds.
Freeze at -40°C
Insert a needle.
Dip them into the coconut coating.
Keep in the fridge for 6 h at 4°C so the inside melts.
Decorate with gold leaves and serve
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