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Cocoanut Algin gelatine

For the cocoanut Algin gelatine

  • 500 gcocoanut milk
  • 250 g water
  • 36 g powdered cocoanut
  • 200 g sugar
  • 9 g Algin
  • 2,4 g Gluco
  • 50 g water
  1. Put the cocoanut milk, the water and the powdered cocoanut into a saucepan and heat to 70 °C.
  2. Add the sugar and Algin to the cocoanut milk and stir, then add Gluco.
  3. Take off the heat add the water, leave to rest for 3 hours in the fridge.
  4. Shred again and spread with combs to obtain the desired height.
  5. Freeze and cut to the chosen size.

* In this case it has been used combined with a cocoanut biscuit

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