Bavarese with Coconut and Nutella

Ingredients for a classic plumcake mold:
500 ml of fresh whipping cream
150 g of powdered sugar
100 g of dehydrated coconut
15 g of isinglass
3 tablespoons of coconut milk
Nutella

Whip the fresh liquid cream until stiff with the icing sugar.
Add the dehydrated coconut (that is coconut flour) and mix well and gently with a spatula.
Store in the refrigerator so that it does not disassemble.
Soak the isinglass in cold water and wait ten minutes.
Heat the coconut milk lightly and dissolve in the isinglass, well squeezed out of the water.
Let it cool and then pour it into the cream.
Mix all the ingredients gently.
Cover a classic plumcake mold with the transparent film and pour the freshly made mixture into it.
Store in the fridge for at least 4 hours and then gently turn it into a rectangular serving dish.
Add on top of the nutella and sprinkle with the dehydrated coconut.
Your Bavarese with Coconut and Nutella is ready to be sliced and tasted.
Put it in the fridge to store it, at most for a couple of days.
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