THE ENCHANTED FOREST

In a planetary mixer, blend flour with GRANCOCCO and confectioner's sugar.
Mix the blended powder with egg whites (2) and coconut puree.
Beat the egg whites (1) with granulated sugar, then add it to the mixture.
Spread over a sheet pan with a spatula and bake at 170°C in the convection oven around 25 minutes.
When cold, cut into 8cm diameter discs.

Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.

Using a hand blender, emulsify the creme anglaise with the melted chocolate.
Add passion fruit puree and banana puree.
Put in the fridge util creamy consistency.
Pipe into the silicon mold insert and freeze.

Warm up 125gr of coconut puree up to 85°C.
Add LILLY NEUTRO, then add the remaining cold coconut puree, mix and bring to 21°C.
Add whipped cream.
Pour in silicon mould, insert the frozen milk chocolate exotic cream and lastly put in the blast chiller.