Chocolate Almond Coconut Verrine

Method of Preparation

1. In a pot heat the whole milk and PreGel Coconut Traditional Paste - 50402 to 40°C/104°F.
2. Remove from heat; whisk in PreGel 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) - 312118 powder; whisk in heavy cream.
3. Place mix in refrigerator until cool and set.
4. Once set, whip in a stand mixer with the whisk attachment until fluffy.

1. In a saucepan, cook the butter until it browns, and reserve warm.
2. Combine all dry ingredients in a bowl.
3. In a mixing bowl, whip egg whites until they are very frothy.
4. Add dry ingredients and mix until well combined.
5. While whisking, slowly add the brown butter and the PreGel Roasted Almond Traditional Paste - 55202.
6. Allow the mix to rest for an hour, place in desired baking pan or mold, and bake at 149°C/300°F for about 20 minutes.

1. Place slivered almonds in a medium saucepan, and warm over low heat, stirring constantly.
2. Meanwhile, in another saucepan, cook sugar, water, and PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902 to 118°C/244°F.
3. Pour the sugar into the almonds, remove from the heat, and stir until the sugar crystallizes on the nuts.
4. Return to medium-high heat, and cook, stirring constantly, until the sugar reaches the desired level of caramelization.
5. Pour almonds onto a Silpat silicone baking mat, allow to cool slightly, then toss the nuts to keep them from sticking together.

1. Pipe some PreGel Pino Pinguino® Wafferino Arabeschi® (Chocolate & Wafer Pieces) into the bottom of desired verrine.
2. Place a piece of Roasted Almond Cake on top.
3. Add some Caramelized Almonds on top of the cake.
4. Pipe desired amount of Whipped Coconut Pannacotta on top of the almonds.
5. Freeze until firm, and top with PreGel Pino Pinguino® Wafferino Arabeschi® (Chocolate & Wafer Pieces).