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Coconut Chiboust
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| 250 Grams (1) | Coco Milk, Make -Pastry Cream |
| 120 gr | yolks |
| 90 gr | sugar |
| 175 gr | sugar |
| 30 gr | pcp |
1(1) Vanilla Sean 3 Gelatin Sheets, Add Bloomed To -Pastry Cream 50 MI (2) Water, Make Italian -Merigue 175 Grams (3) Egg White
-Make a pastry cream with the milk, yolks, 90g sugar, PCP and vanilla bean. -Heat 175g of sugar and water to soft ball stage. -Make an Italian meringue with whites and 45g of sugar. -Add soft ball sugar, fold Meringue into pastry cream, pipe in molds and chill.
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