John Myers
Ingredients for 1 servings:
- 150 g butter biscuits
- 150 g butter
- 300 g white chocolate
- 500 g mascarpone
- 1 can coconut milk
- 100 g coconut flakes
- 4 sheets of gelatin
- 400 ml whipped cream
- 2 tsp, heaped powdered sugar
- 20 g coconut flakes
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
Grind the biscuits and mix with the melted butter. Pour into a greased springform pan for the base. Let it set in the refrigerator. Melt the chocolate in a double boiler, stirring regularly. Meanwhile, whisk the mascarpone, coconut milk, and coconut flakes in a large bowl until smooth. Stir in the chocolate as soon as it is completely liquid. Soften the gelatin according to the package instructions. Whisk the cream in a tall bowl until stiff peaks form. Dissolve the gelatin in water according to the package instructions. Then fold it into the cream, cream, and powdered sugar to form a fluffy mixture. Spread the cream over the cooled biscuit base and smooth it down. Sprinkle with the remaining coconut flakes. Let it chill for at least 3-4 hours.
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