Nuage de Coco
A marshmallow crème with a French pâtisserie mood and a nod to Nigerian coconut candy.
This is a new recipe to try alongside the film. The vanilla cream takes its cue from Chantilly; toasted coconut brings the coconut-candy inspiration. It is an original fusion variation, not a traditional French or Nigerian recipe, and has not yet been kitchen-tested.
Choose certified-organic ingredients where available. No jarred marshmallow fluff is needed.
Homemade marshmallow base
Makes a generous batch, approximately 6 cups; use only what you need for the crème.
- 75 ml water
- 150 g organic white cane sugar
- ¾ cup mild organic honey (about 255 g)
- 3 large pasteurized egg whites, suitable for whipping
- ½ teaspoon cream of tartar
- 1 teaspoon organic vanilla extract
- Heat the water, sugar and honey in a saucepan, stirring only to dissolve. Then leave unstirred until a candy thermometer reaches 240°F (116°C).
- As the syrup approaches 225°F (107°C), whisk the whites and cream of tartar to soft peaks.
- With the mixer on medium-low, carefully stream the hot syrup down the inside of the bowl, away from the whisk.
- Whisk for about 8 minutes, until thick, glossy and cooled. Beat in the vanilla.
Make four latte clouds
- 80 g of the cooled homemade marshmallow base
- 120 ml cold organic heavy whipping cream
- ¼ teaspoon organic vanilla extract
- A tiny pinch of fine salt
- 1 tablespoon finely shredded, unsweetened organic coconut
Toast the coconut in a dry pan over low heat, stirring until lightly golden; cool completely. Whip the cream, vanilla and salt to soft peaks. Loosen the marshmallow base with a spoonful of whipped cream, then gently fold in the rest. Divide between four iced lattes and finish each with a light sprinkle of coconut.
For one latte: fill a cup with ice, add 60 ml espresso and 90–120 ml milk of choice, then spoon over one quarter of the crème. The topping is sweet; taste before adding any other sweetener.
Keep it lovely: make the cream mixture fresh, refrigerate promptly and use within 24 hours. Contains egg, dairy and coconut; honey is unsuitable for children under one. Handle the hot syrup carefully.
Technique adapted from King Arthur Baking’s homemade marshmallow spread; honey weight follows its marshmallow swirl formula. Coconut-candy inspiration: All Nigerian Recipes. The vanilla-cream finish and coffee pairing are an OyaJava recipe concept.