507711655-Opera-Patisserie-Cedric-Grolet-1

COCONUT HEARTS
Serves 8
Preparation time: 3 hours
Cooking time: 15 minutes plus 15 minutes
Resting time: 1 hour plus 1 hour
For the whipped coconut ganache
4 sheets (⅓ g powdered) gelatin
2¼ cups (530 g) whipping cream
5 ounces (140 g) white couverture chocolate, chopped
⅓ cup (120 g) coconut puree
For the coconut praline
4½ cups (320 g) shredded dried coconut
1 cup (100 g) whole almonds
⅔ cup (120 g) superfine sugar
¼ teaspoon (3 g) fleur de sel
For finishing
2 cups (150 g) shredded dried coconut
For the whipped coconut ganache
Soak the gelatin sheets in water. In a saucepan, heat half of the
cream, then pass through a conical sieve into the previously melted
white chocolate and drained gelatin. Use an immersion blender to
blend. Add the coconut puree and the remaining cream and blend
again.