Ingredients for 4 people:
For the bisquit:
90 gr. yolk
20 gr. sugar
20 gr. potato starch
20 gr. “00” flour
For the Iced:
50 gr. artisan panettone
10 gr of milk
10 gr. seed oil
75 gr. sugar
25 gr. water
40 gr. egg white
200 gr. semi-whipped cream
For the coconut milk and white chocolate sauce:
150 ml. coconut milk
100 gr. White chocolate
METHOD:
For the bisquit, whip the egg yolk and sugar, add the sieved powders, whisk the egg whites and sugar and add to the rest of the mixture.
Spread in pan and cook at 220 ° for 6 minutes.
For the Iced, chop the panettone with the termomix with milk and seed oil in the meantime prepare an Italian meringue, bringing water and sugar to 121 degrees, begin to whisk the egg whites and pour the syrup flush. Whip the cream, add the meringue panettone and finally the cream, pour in the single-portion molds close with the cupped bisquit. Freeze and unmold.
For the coconut milk sauce, heat the coconut milk and white chocolate, filter and allow to cool.
Enjoy.
