Tropical Summer Verrine
Recipe courtesy of May Hamoda, Executive Pastry Chef, Congressional Country Club (Bethesda, Md.)
Ingredients
- Ingredients for the Coconut Panna Cotta:
- gelatin gold sheets - 6 gms.
- milk - 113 gms.
- heavy cream - 170 gms.
- coconut milk - 200 gms.
- condensed milk - 150 gms.
- sugar - 60 gms.
- Ingredients for the Pineapple Jelly:
- gelatin gold sheets - 5 gms.
- pineapple purée - 200 gms.
- sugar - 42 gms.
- water - 33 gms.
- Ingredients for the Piña Colada Crémeux:
- pineapple juice - 75 gms.
- coconut milk - 65 gms.
- lime juice - 12 gms.
- rum - 20 gms.
- whole eggs - 65 gms.
- egg yolks - 65 gms.
- sugar - 10 gms.
- butter - 100 gms.
- gelatin gold sheets - 5 ea.
Instructions
Procedure for the Coconut Panna Cotta:
- In a saucepan, combine the milk, heavy cream, coconut milk and sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Remove from heat and add the softened gelatin sheets, stirring until fully dissolved. Incorporate the sweetened condensed milk and mix thoroughly until the mixture is smooth and well combined.
- Using a pastry funnel or dispenser, portion approximately 30g of the mixture into each verrine. Refrigerate until fully set.
Procedure for the Pineapple Jelly:
- In a small saucepan, combine the water, fruit purée, and sugar. Bring to a gentle simmer until the sugar is fully dissolved.
- Remove from heat and add the softened gelatin, stirring until completely melted and incorporated.
- Allow the mixture to cool slightly, then carefully pour approximately 10 grams over each verrine, on top of the set coconut panna cotta. Refrigerate until fully set.
Procedure for the Piña Colada Crémeux:
- In a saucepan, bring the fruit juices and purée to a gentle simmer.
- In a separate bowl, whisk together the eggs and sugar until well combined. Gradually pour the hot liquid over the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 82°C (180°F) and thickens slightly.
- Remove from heat and add the softened gelatin, stirring until fully dissolved. Allow the mixture to cool to 40°C (104°F), then emulsify using an immersion blender.
- Finish by incorporating the rum and softened butter, blending until smooth and glossy.
- Using a pastry funnel or spoon, pour approximately 20 gms of the mixture over the set pineapple Jelle in each verrine. Refrigerate to set completely.
For assembly and finish:
- Once the crémeux has set, pipe a Malibu-infused whipped ganache or coconut whipped cream on top.
- Finish with a garnish of toasted coconut.
