Coconut is such a versatile flavor. When I worked in Restaurants I would always have a few beakers of coconut ice cream base frozen in the back of the freezer. Because of its neutral, rich, fatty flavor it lends itself to many applications. One scoop makes a great pre dessert, Zest lime zest on top of the beaker before spinning for a great intermezzo. We could not decide between these two desserts last week. Let us know which flavors you like best.
We tried a few new things in these desserts last week. The whipped coconut comes out lite and bubbly. The effect holds for about 5 minutes and could be done over and over again on the same beaker during service.
The whipped chocolate tiles came out of inspiration to try aerated chocolate with the whipping disk instead of a whip cream charger. The effect is not the same but a whole new texture. When the tiles are broken they are brittle, crisp, but have a fantastic velvety texture from the extra air in the chocolate.
Coconut, Peanut Butter, Lime, Rice
Coconut Ice Cream
2 quarts coconut milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup
Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.
Fill beakers to indentation with ice cream base. Freeze beakers overnight. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.
Marshmallow Fluff
6 tablespoons water
1 1/4 cups light corn syrup
3/4 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
Pinch cream of tartar
Beat egg white, cream of tarter, and salt to stiff peaks. Heat water, sugar, and corn syrup to 245f. With mixer on medium speed gradually add sugar to egg white. Continue beating for 3 minutes.
Lime Fluff
1 cup marshmallow fluff
1 tablespoon lime zest
¼ teaspoon sea salt
Fold all ingredients together.
Peanut Butter Fluff
1 cup marshmallow fluff
½ cup natural peanut butter
Fold all ingredients together
Rice Crisp
3 cups rice crispies
1 cup coconut, toasted
1 cup peanut butter
2 cups marshmallow fluff
Mix all ingredients together. Place in molds and freeze till service. Remove from freezer and let defrost for 5 minutes before serving.
Crisp Meringue
3 egg whites
½ cup sugar
¼ teaspoon salt
1 tablespoon lime zest
Preheat oven to 300f. Place all ingredients in Pacojet beaker. Using the whipping disk pacotize three times, releasing air after each cycle. Place on sheet pan with non stick line, spread evenly. Place sheet tray in oven and turn oven off. Check after 6 hours, should be crisp and slightly brown to white. Let sit at room temp for half hour. Break into shards. Keeps in airtight container for 5 days.
Lime Gel
450 grams lime juice
50 grams sugar
5 grams agar agar
Whisk all ingredients together in a sauce pan. Bring to boil and boil for 2 minutes. Pour into Pacojet beaker. Chill in refrigerator till set. Using four cutter blade pacotize twice, releasing air after each cycle.
Whipped Coconut Milk
2 cups coconut milk
½ cup powdered sugar
Place ingredients in Pacojet beaker. Using whipping disk pacotize 3 time, releasing air after each cycle.
Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat; immediately stir in butter and baking soda; pour at once onto lined sheet pan. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Coconut, Chocolate, Mint
Coconut Ice Cream
2 quarts coconut milk
5 tablespoons cornstarch
8 ounces cream cheese
¼ teaspoon salt
4 cups heavy cream
3 cups sugar
½ cup corn syrup
Mix cornstarch with a small amount of cream. Add all other ingredients to pot. Bring to a boil. Add cornstarch. Whisk to smooth out cream cheese. Continue to boil, stirring for 4 minutes. This allows the dairy to thicken and the extra moisture to evaporate.
Fill beakers to indentation with ice cream base. Freeze beakers overnight. Pacotize once releasing the air valve when blade has reached the bottom. Serve immediately for a soft ice cream or freeze for one hour for a firmer texture.
Whipped Chocolate Tiles
2 pounds melted semi sweet chocolate
Place chocolate in Pacojet beaker. Using whipping disk pacotize 3 time, releasing air after each cycle. Pour onto sheet pan, immediately freeze. After chocolate is harden break into shards. Store at room temperature.
Mint Chocolate Chip Cakes
3 eggs
2 cups brown sugar
1 teaspoon salt
1 ¼ cups olive oil
1 ¼ cup buttermilk
¼ cup crème de menthe
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
2 cups bittersweet chocolate chips.
Whisk all ingredients till smooth. Bake at 350 degrees till set.
Coconut Mint Foam
2 cups coconut milk
½ cup sugar
¼ teaspoon menthol crystals
1 tablespoon soy Lecithin
Heat all ingredients till sugar and menthol crystals are dissolved. Place mixture in Pacojet beaker with lecithin. Using whipping disk pacotize 3 time, releasing air after each cycle.
Cookie Crumbs
1 cup flour
¼ cup coco powder
¼ teaspoon salt
6 tablespoons butter
½ cup sugar
1 egg
½ teaspoon vanilla
Cream butter and sugar together. Add in egg and vanilla. Mix in all dry ingredients. Roll dough out on parchment to ¼ inch. Place on sheet pan and bake for 12 minutes. Allow to cool and break into small pieces.
Chocolate Sauce
1 cup water
¾ cup sugar
¼ cup cream
1/4 cups coco powder
2 tablespoons butter
2 tablespoons corn syrup
Add all ingredients to a sauce pan. Bring to boil and whisk. Boil for 6 minutes, whisk occasionally.
