Chocolate Coconut Lime

Mix the Debic Butter Constant, the icing sugar, the salt and the ground almonds to a smooth consistency.

Add the eggs and then the sifted flour, the cocoa powder and the potato starch.

Knead the dough and roll out to 2 mm thick.

Also line the perforated baking rings with it.

Bake the shortcrust pastry at 150°C for 30 min.

Mix the egg yolk with the Debic Stand & Overrun to form a wash.

Remove the tartlets from the moulds and brush with the wash.

Bake again for 30 min at 150°C.

Beat the sugar with the egg white.

Mix the sifted flour and the icing sugar with the ground almonds and the grated coconut.

Fold the egg white into the dry ingredients.

Bake for 10 minutes at 190°C.

Heat the fruit juices together with the zest.

Mix the sugar with the pectin and add to the cooled liquid.

Bring to the boil and leave to boil for 90 seconds.

Leave to cool and briefly mix.

Bring ¼ of the Debic Stand & Overrun to the boil and melt the gelatine in it.

Pour onto the white chocolate and make a ganache.

Add the remaining cream together with the Malibu and mix with a hand mixer.

Leave to stand for 1 night.

Then beat to the required consistency.

Mix the Debic Butter Constant with the brown sugar, the salt and the ground almonds to a smooth consistency.

Then mix in the flour and the cocoa powder until it becomes crumbly.

Bake the crumble at 160°C for 45 min.

Mix the pieces of crumble into the melted chocolate and then immediately into the cocoa powder.

Roll through the neutral jelly.