The Creations

Fingerfood & petits fours

Coconut

Morello cherry

Descriptive diagram

Coconut and Morello cherry bites

Gennaro Vitto

Food Creator

COCONUT AND CARDAMOM SPUMA

PONTHIER coconut puree
Gelatine
Cardamom seeds

1000g
10g
10g

Mix the PONTHIER coconut puree and cardamom seeds at 60°C in a Thermomixer. Then add the previously hydrated gelatine, filter through a chinois sieve and cool in a blast chiller.

morello cherry heart

PONTHIER Morello cherry puree
Xanthan gum

200g
6g

Whisk both ingredients and place in a plastic bottle.

Assembly

Pour the coconut and cardamom spuma into a small ladle, add a large dot of heart of Morello cherry in the middle and immerse everything in liquid nitrogen.

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