This lesson presents an elegant, refreshing, and complex dessert called “Coco Roto and Passion Fruit”, which brilliantly applies the philosophy of Optimal Kitchen using 100% of the two main ingredients: coconut and passion fruit.
The plate consists of a Coconut milk panacota homemade, which is served “broken” or unstructured to give it a creamy and rustic texture. On this base, different textures of passion fruit are assembled, all obtained from the same fruit:
- Un syrup made with juice.
- Unas Gummies made with the albedo (the white part of the shell).
- Un Praline crunchy made with caramelized seeds.
The dessert ends with a Coconut snow, which is nothing more than the bagasse left over from coconut milk, dehydrated and pulverized, thus closing the cycle of using the ingredient. The result is a dessert that plays with multiple textures (creamy, crunchy, gummy) and balances the sweetness of the coconut with the acidity of the passion fruit.
