Black garlic ripened in many textures and combined with coconut for a mouthwatering dessert: chef Luca Marchini's surprising idea.

Portrait of the Chef by Rolando Paolo Guerzoni

“Ripened black garlic and coconut”

Ingredients for 4 people

For the black garlic base

1 head of fermented black garlic
Xantana

Cut whole black garlic in half, burn in pot, add cold water and cook. Reduce for about 30 minutes until thickened. Strain. Adjust with Xantana by whisking and straining again. Serve warm.

For the black garlic puree

Sift the black garlic used for the puree and place in piping bag.

For the black garlic

One clove of ripened black garlic.

Cut the black garlic into cubes of about 0.5 mm.

For the garlic and coconut puree

50 g of red garlic
20 g water
60 g coconut puree

Blanch the red garlic cloves in the coconut puree and water. Place garlic in a vacuum with 60 g coconut puree. Cook in the rooner at 65° until you get a paste that breaks down with your hands. Blend and sieve.

For the garlic and coconut mousse

80 g sifted garlic and coconut puree
200 g fresh cream
0.8 g iota

Add the fresh cream and iota to the puree and bring to 80°. Place in siphon with a charge.

For the coconut cream

200 g coconut milk
200 g coconut puree
120 g sugar
40 g rice flour

Heat coconut milk with sugar, add flour and bring to a boil. Blend and sift.

For the tasseled coconut cubes

100 g fresh coconut
coconut puree for the tasseling
coconut milk
tempered white chocolate for tasseling.

Cut coconut into 0.5-cm cubes. Break down by temperature. Nap the coconut cubes with coconut puree softened with a little coconut milk. Break down and napping in white chocolate. Keep in freezer.