Cocco Bello
Ingredients
Le 5 Stagioni Superior flour
Mora whole flour
malt
whole rice flour
water
fresh mother’s yeast
salt
extra virgin olive oil
Ricotta cheese
fresh liquid cream
Coconut flour
Coconut milk (or cow’s milk)
powdered sugar
sugar
grated coconut
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Introduction
Let's discover the recipe to prepare a dessert pizza that pays homage to the flavors of Sicily.
Proceedings
Base
Knead all ingredients in the kneading machine. Finish at a temperature of about 24°C.
Puntata
Let it to rest on counter for about 30 minutes at room temperature, covered.
Dividing
250 g portions.
Leavening
24 hours approximately at room and/or controlled temperature (+4°C).
Baking
Add extra virgin olive oil and bake at 400° for a few minutes.
Topping
Once it has cooled, top with 100g of coconut ice cream.
Add coconut mousse and coconut meringue flakes.
Top with passion fruit flakes, lime zest, burnt lemon powder and a sprinkle of oyster water to add saltiness.
Topping (Coconut Meringue)
Beat the egg whites with sugar for 15 minutes. The mixture should be well puffed up.
Add the coconut slowly with a spoon. Blend gently from top to bottom. Cover the baking tray with parchment paper and make small piles.
Bake for 20 minutes at 170 degrees. Let them cool before placing them in the tray.
Pizza chef's tips
Put the ricotta cheese in a bowl along with the powdered sugar and mix them together. Add the coconut milk and mix everything together. Also add the coconut flour and level out all the cream. Whip the refrigerated cream with electric mixer until firm. Add the whipped cream to the rest of the ingredients with a spatula and make gentle movements from the bottom up so as not to disassemble the mixture. Place the coconut mousse in single-serving bowls and top with crumbled chocolate cookies or put it in a large bowl and serve it by spoonfuls to your guests.
