Strawberries, coconut and berries verrines

Instructions

Inspiration Fraise namelaka
Soak gelatin in water.
Melt chocolate at 110F - 45°C.
In a small saucepan, heat strawberries puree with glucose until 140F - 60°C.
Out of the heat, add melted gelatin and stir to combine.
With melted chocolate, prepare a ganache, stirring well.
Pour the ganache into a jug and blend with a hand blender until smooth.
Add the cold heavy cream and blend to combine.
Weigh the Namelaka and divide the mixture, weighing it again, inside the verrines
(I poured 63 g in each glass).
Cover with clingfilm and refrigerate until set.

Coconut panna cotta
Soak gelatin in water.
In a small saucepan, heat coconut milk and half of the whole milk until 140F - 60°C.
Out of the heat, add melted gelatin and stir to combine.
Add the remaining whole milk, heavy cream and stir well to combine.
Pour the mixture over the condensed milk and stir once again to combine.
Weigh the panna cotta and divide the mixture, weighing it again, over the Namelaka (I poured 55 g in each glass).
Cover with clingfilm and refrigerate until set.

Berries confit
In a small bowl, combine sugar (II) with pectine Nh.
Heat berries purees with sugar (I) and lemon juice until 120F - 50°C.
Add sugar/pectine mixture and bring to a boil.
Continue boiling for about 2 minutes, stirring constantly.
Cover with cling and let cool at room temperature, until 105F - 40°C.
Weigh the confit and divide the mixture, weighing it again, over the coconut panna cotta (I poured 50 g in each glass).
Cover with clingfilm and refrigerate until set.

To serve
Garnish the surface with berries, crispearls and serve.
Enjoy.