White Magic



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This recipe is broken down into six components:

White chocolate toblerone 

350 grams Coconut water
90 grams Egg white
60 grams Icing sugar
2.5 grams Willpowder xanthan gum
3 pieces Kaffir lime leaf
1 piece lemongrass

Mix all ingredients in a high speed blender.  Strain through a fine mesh sieve.  Whip over high speed until light and fluffy.  Dehydrate at 43 Celsius for 2-4 hours on lightly oiled acetate.  Reserve dry with silica gel.

Coconut milk turbo fluid gel

700 grams Coconut milk, fresh
200 grams Cream
100 grams Milk
100 grams Sugar
4 grams Willpowder gellan f
10 grams Willpowder ultratex 8

Bring all the ingredients (except the ultratex) to a boil.  Strain through a fine mesh sieve and set.  Mix in a high speed blender, and add ultratex.  Strain again, and then reserve cold.

Coconut bacon
150 grams Coconut flesh
125 grams Kecap manis
1 piece Kluwak
25 grams Honey
25 grams Water
25 grams Extra virgin olive oil
.2 grams Willpowder xanthan gum
1 gram Smoke powder

Mix all ingredients well, and vacuum seal.  Cook at 75 Celsius for two hours.  Strain and dry the coconut for 24 hours at 43 Celsius.  Reserve dry.

Garnishes

Coconut sponge cake
Coconut sorbet (optional)
Coconut palm sugar with cinnamon (Big Tree Farms)
Coconut oil powder
Kemangi leaves