Brûlée with Almond and Coconut

ALMOND AND COCONUT CRUMBLE

Ingredients

  • 200 g.
  • Butter
  • 200 g.
  • Demerara Sugar
  • 200 g.
  • Almond Flour
  • 200 g.
  • Flour W200
  • 200 g.
  • Dryed grated coconut
  • 200 g.
  • Coconut Apollo

Elaboration

Mix all the ingredients except the butter that we will incorporate at the end to dice and cold. Once baked anc chopped mix with Coconut Apollo and grated coconut.

BRÛLÉE GEL

Ingredients

  • 500 g.
  • Les Crèmes Crème Brûlée
  • 150 g.
  • Milk
  • 11 g.
  • Gelatine Leaves

Elaboration

Mix Les Crèmes Crème Brûlée with milk and heat. Incorporate the hydrated gelatine and fill moulds. Freeze.

Assembly and finishing

    1.Apply the crumble to the bottom of the mould as a base.

    2.Fill with Brûlée Gel. Freeze.

    3.Demould and burn with sugar.

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