Created by chef Alexis Delassaux
To be paired with the Original Margarita
Created by chef Alexis Delassaux
To be paired with the Original Margarita
Original margarita & coconut passion dessert pairing
INGREDIENTS
- for 2 people
- 4 hours of preparation (including cooling for the mousse)
- 50g passion fruit sorbet
- 3 small meringues
- 1 passion fruit
- 1 siphon
- 1 gas cartridge
- Coconut mousse for the siphon :
- 100g coconut milk
- 30g single cream
- 50g Cointreau
- 20g sugar
- 1g gelatine
INSTRUCTIONS
Step 1
To make the coconut espuma mousse, soak the gelatine in a bowl of cold water. In a saucepan, bring the coconut milk, single cream, Cointreau and sugar to the boil, then remove from the heat and add the gelatine.
Step 2
Cool for 24 hours in a fridge, before adding to the siphon with 1 gas cartridge.
Step 3
Halve the passion fruit, scoop out the juice and seeds and set aside.
Step 4
Siphon some cream into the empty passion fruit halves, before adding some passion fruit sorbet.
Step 5
Garnish with the meringue and the passion fruit juice.
