Milk choc, coconut and muscavado

Daniel Fletcher

Daniel Fletcher

16th October 2015
Daniel Fletcher

Milk choc, coconut and muscavado

Milk choc, coconut and muscavado


  • Milk choc cremeaux
  • 300g milk
  • 300g cream
  • 4g salt
  • 40g sugar
  • 150g egg yolk
  • 700g tanariva chocolate
  • 1 1/2 leaves gelatin
  • Coconut Mousse
  • 420g puree
  • 3 leaves gelatine
  • 180g coconut cream
  • 240g Italian meringue (80g whites, 160g sugar)
  • 360g semi whipped cream
  • Muscavado ice cream
  • 200g cream
  • 800g milk
  • 8 egg yolks (200g)
  • 1 vanilla pod
  • 100g glucose
  • 150g muscavado sugar
  • Rum and raisins
  • 500g golden raisins
  • 250g water
  • 150g sugar
  • 10g lemon juice
  • 250g rum


Milk choc cremeaux

• Bring the milk cream and salt to the boil.

• Melt the cocoa butter and the chocolate.

• Mix the egg yolks and sugar, pour on the liquid and make an anglaise, soften gelatin and add, pass.

• Add the gelatin to the chocolate in stages making a liason until a ganache is formed.

• Set in glasses.

Coconut Mousse

• Heat coconut cream and dissolve gelatine inside, add coconut puree and pass. Leave to cool.

• Semi whip cream, then make Italian meringue. Mix coconut base into meringue and fold in cream.

• Pipe into glasses and set.

Muscavado ice cream

• Boil the milk, cream, glucose and the vanilla pod.

• Mix the egg yolks and sugar, pour half the liquid onto the yolks, mix and return to the pan

• Cook the base to 85 degrees, pass and cool over ice

• Once cool put into paco containers and freeze.

Rum and raisins

• Heat together water and sugar, add raisins

• Bring to the boil, remove from heat.

• Add the rum, lemon juice, mix and cover with cling film.

• Leave on top of the oven overnight to soak.

• Vac pac the following day.

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