Coconut Dessert
Explore the Coconut , Lime and Thai Basil combination
Food by: Mark McBride
Photography: Sean Mallia
COCONUT – LIME – THAI BASIL
Serves 6
COCONUT ELEMENTS
For coconut milk skin
180ml coconut milk
180ml double cream
80ml milk
20gr glucose
Bring the ingredients to a simmer, turn off and let stand until skin forms. Gently remove the skin using a kebab stick and lay it onto baking paper. Repeat until you have enough for your plates. Dehydrate in the oven overnight. Place in airtight container to use later when plating. The milk will be used for the cookie and custard.
For Coconut Milk Cookie
180ml coconut milk
180ml double cream
80ml milk
20gr glucose
Using the same milk, reheat the mixture and whisk whilst doing so. Skim the foam that comes to the surface and place into a dish lined with baking powder. Dehydrate and store as per cookie
Ingredients Coconut Custard
90ml of coconut milk
10gr cornflour
90ml of double cream
40ml of milk
15g of coconut, freshly grated or desiccated
20gr sugar glucose
Tip: Make the custard the day before serving.
Pour 240gr of the milk in a bowl and sift in the cornflour. Stir with a spoon until the cornflour has dissolved and set aside
Combine the cream, sugar, coconut milk, grated coconut and the remaining milk in a medium saucepan and place over a medium heat. Bring to the boil, stirring all the time to prevent the mixture from sticking to the bottom of the pan
Once boiling, gradually add the cornflour and milk mixture and continue to stir until the mixture has thickened over a low heat. Remove from the heat
Pour the custard into the mould. Cover with cling film, allow to cool, then refrigerate overnight
For Coconut veil and Gelee
250ml coconut milk
5gr agar agar
For the veil blend agar agar into coconut milk and bring to a boil. Pour around 125gr of the mixture over silpat and move around until a thin film forms. Cool overnight. Once cooled, cut into long triangular shapes. Keep refrigerated until needed for plating.
For the gelee take the rest of the mixture and blend until a smooth gelee is obtained. Keep refrigerated until needed for plating.
LIME ELEMENTS
Lime Sugar
Zest of 3 limes
200gr sugar
Finely grate limes and add to sugar. Toss both until mixed well. Leave to dry overnight. Place in an airtight container until needed for plating
Lime flowers and segments
400ml water
300gr sugar
Remove the outer skin of the limes and thinly slice one and a half. Cut the remaining limes into segments to use later. Add lime zest in a pan with the water and sugar, simmer on very low heat for at least four hours. Leave to cool in syrup.
Deep fry 18 Thai basil leaves, drain and dry on kitchen roll.
For plating bring together all the elements prepared from the day before. Sort out your plates. Begin by taking your triangular sheets and place them upright on plates in a swirling shape. Place moulded coconut custards.
Place lime slices on top. Dust with lime sugar. Place coconut milk cookies. Place lime sugar on the opposite side of the plate. Arrange candid lime segments and finish off with fried Thai basil leaves. For the piece de resistance, dust milk skin with gold dust, place onto plate and serve immediately.
