Saturday, October 20, 2007
That's Not Whipped Cream!...
It's coconut milk! Ahhhh! What's the world coming to?!?!?! I am shocked, madam, completely shocked! HAHAHAHAHAHA, I'm loony from too much math homework.
This is the final course from the 10/19/07 coconut extravanganza...never forget. Coconut milk foam with strawberries, lemon gelee and pink peppercorns. No, this is not a BCC original. I stole the recipe from this guy. He's kind of a culinary pimp. Anyhow, the recipe is his and it was crazy delicious...so good, in fact, that we made it again tonight.
You're going to need some specialized equipment for this one. Namely, a siphon. These things can be used for much, much more than just whipped cream. I might do a future post on this topic but that's neither here nor there.
Slice 8-10 strawberries into small nubs. Think coffee bean sized. A little bigger, a little smaller, whatever. Sprinkle a tablespoon of sugar over them and let the berries sit.
Take a cup of coconut milk and pour into the siphon. Close it up and do a single charge. Refrigerate until ready. The foam needs to chill for at least 30 minutes
Juice lemons (or limes) until you have 1/4 cup. Pour 1/4 cup of water into a pan. Add a sheet of gelatin or 2 grams (about 1/4 packet) of powdered gelatin. Heat the water to dissolve the gelatin. Add the lemon juice and 1/4 cup of simple syrup. Refrigerate the lemon gelatin until softly set.
Grind some pink peppercorns. Set aside.
When the foam is properly chilled, it is time to assemble. Spoon some of the strawberries into the bottom of your serving vessel. Take the lemon gelatin and break it up with a fork. Spoon some of the gelatin on top of the strawberries. Here's a picture:
Sprinkle with a bit of the pink peppercorns. Squirt the coconut foam over the top of it all and eat.
Friggin' amazing. It's magic people, magic in the mouth. (Insert sexual joke of your choice.)
Time-About 45 minutes, much of it unsupervised.
Coconut milk- $1.00
Makes about three servings.