- 20 g sugar
- 3 × egg(s)
- 185 g butter
- 5 ml lemon juice
- 2 × sheet(s) of gelatin
- 120 g flour
- 400 g coconut milk
- 200 g granulated sugar
- 85 g chocolate drops
- 3 g baking powder
- 6 × mint leaves
- 40 ml coconut syrup
- 5 g lemon peel
- 1 × lemon peel
- 80 g coconut shavings
- 10 ml water
Chocolate and Coconut Cupcakes:
Stir the eggs with 200 g of sugar until frothy. Melt the butter in a pot over a water bath, stir in the chocolate and stir until it has melted. Then let the mixture cool a bit.
Combine the butter and chocolate mixture with the frothy eggs and then mix in the flour, coconut flakes, baking powder and 5 g of lemon peel.
Fill the mixture into moulds and bake for 20 minutes at 180 °C in a preheated convection oven.
Preparation of Coconut and Mint Topping:
Bring the water to the boil with 20 g of sugar and 1 g of lemon peel and leave it to boil for 2 minutes. Add the mint and let it soak for at least 15 minutes. Then strain it using a fine sieve.
Heat a small amount of the mint syrup and let the squeezed gelatin melt in. Next, stir the coconut syrup with the coconut milk to create a homogeneous mass. Mix all the ingredients and pour through the iSi Funnel & Sieve into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.
Crown the cooled cupcakes with the topping. Enjoy immediately.
Dissolve lumps through careful heating of the coconut milk. A ready-made syrup can also be used instead of homemade syrup.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.
Recipe by Christine Egger, pastry chef, Art Cooking, Vienna (Austria)