Made with Kalingo 65%

An original recipe by L’École Valrhona

4 steps

Makes 25 desserts

Recipe Step by Step



  • 350g Heavy cream 36%
  • 350g Whole milk
  • 140g Egg yolks
  • 70g Sugar
  • 910g Total weight
Bring the cream and milk to a boil and combine with the egg yolk and sugar without overmixing. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.


  • 839 g Basic crème anglaise
  • 361 g KALINGO 65%
  • 1200g Total weight
Once you have made your basic crème anglaise, partially melt the couverture and use a spatula to emulsify it with some of the crème anglaise while it is still hot, until it looks smooth and elastic in the middle.
Add the remaining crème anglaise and blend until the emulsion is perfect.
Store in the refrigerator.


  • 364 g Mineral water
  • 455g Coconut purée
  • 18g Lemongrass stalks
  • 91g Glucose powder
  • 73g Sugar
  • 3g 64S Stabilizer
  • 18g Invert sugar
  • 1022g Total weight
Bring the water and coconut purée to a boil.
Infuse the chopped lemongrass for about 15 minutes.
Strain and adjust the weight, adding a little more water if necessary.
Add the powdered glucose, then the sugar and ice cream stabilizer mixture and finally the invert sugar.
Bring the mixture to a boil.
Cool quickly to 40°F (4°C).
Leave to sit for 4 hours in the refrigerator and churn the sorbet.


  • 8g Gelatin
  • 50g Sugar
  • 10g Pectin NH
  • 500g Water
  • 20g Lemongrass stalks
  • 588g Total weight
Hydrate the gelatin in a large quantity of cold water, then drain.
Mix the sugar and pectin NH together.
Bring the water to a boil and infuse the chopped lemongrass for approx. 15 minutes.
Strain and adjust the weight if necessary.
Then add the sugar and gelatin mixture.
Bring to a boil and immediately pour the jelly into a 40 × 60cm Flexipan tray with raised edges.
Store the jelly in the refrigerator for approx. 4 hours and, once it has set, put it in the freezer.

Assembly and finishing


Toast some coconut powder.
Mold the sorbet into a 34 × 34cm frame (depth: 6mm) and immediately sprinkle it with toasted coconut powder.
Store the sorbet in the freezer and, once it has set, cut it into 2 × 20cm strips.
Spread the tempered dark couverture between two sheets of plastic and cut it into 2 × 20cm strips.
Spread the tempered Opalys coconut couverture thinly over a sheet of plastic and sprinkle the chocolate with some toasted coconut powder.
Then cut 2 × 10cm strips.
Make the lemongrass jelly and, once it has set, cut it into 2 × 20cm strips.
Place a strip of frozen lemongrass jelly on a flat plate.
Use a piping bag with a 14mm nozzle to pipe a tube of Kalingo crémeux onto a strip of dark couverture.
Then lay flat a strip of Opalys and coconut couverture on half the crémeux; put some pieces of Opalys and coconut couverture on the other half.
Place a strip of coconut sorbet parallel with the lemongrass jelly and gently place the Kalingo crémeux assembly on the sorbet.
Serve immediately.