I wanted to create one last summer inspired dessert all about coconut and vanilla!
It is composed with a coconut Joconde sponge soaked with a Malibu and rum syrup, a coconut long lasting foam.
Inside the Pearl there is a vanille coconut coulis, a coconut cremeux and a light coconut mousse.
The whole dessert is trapped in a very thin layer of white chocolate.

If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website :

https://thepastryacademy.com/​