|liquid cream 35% fat - for the ganache||g 300|
|MINUETTO LATTE SANTO DOMINGO 38% - melted at 45°C||g 600|
|LILLY NEUTRO||g 70|
|liquid cream 35% fat - lightly whipped||g 700|
Make a ganache with chocolate and cream.
When the ganache is at 32°C, gently combine it to the whipped cream, to create a soft mousse.
Half-fill the single-portion mould with the mousse, place the coconut flavoured insert and cover with some more mousse.
Freeze the single-portion completely.
Once frozen, remove the single-portion from the mould and coat it with brown velvet spray.
Pour the tropical sauce onto a plate and lay the single-portion.
Garnish with tropical decorations.