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RECEIPT FOR +/- 20 PIECES
1) COCONUT LAYER
INGREDIENTS
500 g So Easy Crème au Beurre
160 g coconut purée
200 g Italian meringue
30 g desiccated coconut
METHOD
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Mix together the coconut purée, the Italian meringue and the desiccated coconut
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Spread immediately into a flexible tin
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![lechef_fond_de_coco_fruits_rouges.jpg [New window]](./images/0/corman/lechef_fond_de_coco_fruits_rouges_71000495.jpg "lechef_fond_de_coco_fruits_rouges.jpg")
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2) LEMOND AND ALMOND BISCUIT
INGREDIENTS
220 g egg yolks
115 g sugar
175 g egg whites
90 g sugar
145 g ground almonds
90 g flour
90 g melted butter Corman Sélection Brioche & Cake
Zest of 2 lemons
METHOD
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Beat together the egg yolks and 115 g of sugar
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Whip the egg whites and the sugar
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Combine the two preparations
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Sieve together the almonds and the flour, then mix in the melted butter and add to the mixture
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Spread out on a 60 x 40 sheet
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Bake for 8 minutes at + 200°C
ASSEMBLY
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Spread the coconut butter cream into a flexible mould
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Top with a layer of biscuit
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Chill at a very low temperature
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Remove from the mould and garnish with red fruits
PRACTICAL INFORMATION
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Stores for 24h at 4°C
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Serve chilled
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