Recipe calculated for 12 desserts.
Fill the center of the Meringues with Raspberry Coulis.
To plate the desserts, pipe half with 20g of Coconut Ganache, and half with 20g of BAHIBÉ Ganache.
Top the Coconut Ganache with shaved coconut, and top the BAHIBÉ Ganache with shaved chocolate.
Decorate with a chocolate heart.
At the time of serving, make a cloud of Yogurt Foam and then add the Meringue.
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