Go Back
–+ servings
Valrhona Winter Veil
Print Recipe

Valrhona Winter Veil

Made with Valrhona Ivoire 35% White Couverture Chocolate
Cook Time30 minutes
Course: Dessert
Cuisine: French
Keyword: Pudding
Difficulty: Intermediate
Brand: Valrhona
Servings: 12 desserts
Author: Virgilia Lebigre

Equipment

  • 1 knife
  • 1 Refrigerator
  • 1 Stovetop
  • 1 Bowl
  • 1 Immersion Blender
  • 1 Pacojet Bowl
  • 1 Freezer
  • 1 Whisk
  • 1 Stainless Steel Plate (hot)

Ingredients

IVOIRE WHITE RICE PUDDING

ROASTED BANANAS

  • 210 g Banana
  • 20 g Granulated sugar
  • 10 g European butter
  • 10 g Rum

COCONUT SORBET

  • 75 g Water
  • 15 g Sugar
  • 20 g Powdered glucose DE33 
  • 5 g Invert sugar
  • 1 g Carob gum
  • 1 g Guar gum
  • 90 g 100% coconut cream

COCONUT VEIL

  • 45 g Sugar
  • 2 g Kappa gum
  • 2 g Carob gum
  • 300 g 100% coconut cream
  • 150 g Water

Assembly and finishing

  • 60 g blanched almonds
  • 180 g Caramelized 60% almond praline
  • PRV Coconut shavings
  • PRV Gold leaf

Instructions

IVOIRE WHITE RICE PUDDING

  • Bring the milk, cream, sugar, and split and scraped vanilla bean to a boil.
  • Then add the rice and cook for approx. 18 minutes or more.
  • Once the rice is cooked, stir in the Amatika Blanche and lime zest.
  • Keep refrigerated.

ROASTED BANANAS

  • Cut the bananas into 1cm-thick slices.
  • Make a dry caramel with the sugar and deglaze with the butter.
  • Caramelize the banana slices and flambé them in the rum.
  • Set aside.

COCONUT SORBET

  • Heat the water. At 85°F (30°C), add the sugar, powdered glucose, and invert sugar.
  • At 115°F (45°C), add the stabilizers mixed with some of the initial sugar (approx. 10%).
  • Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C).
  • Add the syrup and fruit puree and blend with an immersion blender.
  • Leave the mix to sit for at least 4 hours.
  • Set aside in a Pacojet bowl and freeze.

COCONUT VEIL

  • Combine the sugar, kappa gum, and carob gum, then sift them into the water and coconut cream purée chilled to 40°F (4°C).
  • Blend until smooth, then heat the mixture to 185°F (85°C).
  • Immediately pour it onto a hot stainless steel plate (approx. 185°F or 85°C) so that you can spread it around evenly before it sets.
  • Tilt the pan to let the mixture run and cover the entire surface with a thin layer.

Assembly and finishing

  • Make the rice pudding, roasted bananas, sorbet, and coconut veil, and set them aside.
  • Grate some blanched almonds into the bottom of a plate.
  • Place 3 slices of roasted banana in a 6cm cookie cutter, along with 15g of coconut sorbet processed in a Pacojet.
  • Add 40g of rice pudding to the coconut sorbet, followed by 10g of caramelized almond praline. 
  • Use a fluted cookie cutter to cut out a disk of coconut veil and place it on top of the rice pudding.
  • Pipe some small dots of praline onto the veil.

Decoration

  • Garnished with a few coconut shavings, chopped almonds, and pieces of gold leaf

Notes

Tip: Make the veil on the same day you serve your dessert so it keeps a beautiful shine.