Plated desserts

Amatika, Coconut & Hazelnut

An original recipe by Johann Vanier

6 steps

Recipe Step by Step

Vegan Pavlova Base

300g water

10g potato whip

45g soy whip

600g sugar

65g vanilla sugar

Blend water, potato whip and soy whip together.

Whip up like a meringue and add sugar gradually.

Chocolate Dip

1000g AMATIKA 46%

85g grape seed oil

Melt chocolate and oil together.

Use around 31°C.

Amatika 46% Ganache

500g coconut cream

390g AMATIKA 46%

40g glucose

Bring coconut cream and glucose to simmer, pour onto chocolate and blend.

Rest overnight.

Amatika 46% Cremeux

500g soy milk

125g AMATIKA 46%

60g cornflour

28g coconut oil

Cook coconut cream and cornflour like a cream patissiere.

Bring to boil.

Pour onto chocolate and coconut oil, blend.

Rest overnight.

Coconut Praline

504g toasted coconut pieces

285g sugar

66g glucose

92g water

1 ea Tahitian vanilla bean

3g salt

Roast nuts at 165°C for 14 minutes (until golden).

Cook Caramel to 175°C and add the warm coconut in.

Stir really well and finish cooking together.

Cool down onto a silpat.

Once cold, blend until paste with vanilla and salt.

Coconut Cremeux

250g coconut puree

250g coconut cream

50g coconut liquor

1 ea Tahitian vanilla bean

50g sugar

60g cornstarch

28g coconut oil

Cook coconut cream, vanilla, sugar and cornflour like a cream patissiere.

Bring to boil.

Add coconut liquor and coconut oil, blend.

Rest overnight.