- 4 cans (1 kg 600) coconut milk
1 liter 200 water
- 350 gm sugar
- 5 sticks (large)
- vanilla extract (optional)
Bring coconut milk, water and sugar to a boil.
Meanwhile , soak the Agar in cold water just enough to make it soft.
Squeeze it between hands to extract the water.
the gar to the boiling liquid and let cook slowly until the gelatin is totally melted .
At the end
,and before pouring the coconut jelly into forms , blend it for a few seconds with a hand blender.
- 2 kg Guava puree
1 liter fresh pineapple juice “Golden”
- 5 sticks (large) Agar
Proceed like “Coconut Agar”
- 1 “Golden Pineapple” ___ 45 x ¼
- 1 liter Water.
- 400 grs sugar
- 1 Vanilla bean
Cut pineapple into 1 cubic/inch size
Put all ingredients to a boil and remove
from stove. Keep cover until cooled_
CHOCOLATE MINT LEAVES
Just making sure that the mint leaves are cold and picked from stem one by one
And that the chocolate (66%)
is almost tempered
Lay the chocolate mint onto plastic wrap or aluminum foil
keep in freezer
until every times needed.