RED WINE GELEE WITH COCO CUSTARD

0 0
RED WINE GELEE WITH COCO CUSTARD

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 bottle light red wine
2 cloves
5 Black Peppercorns
180 grams granulated sugar
1/4 orange zest
3 egg whites
3 gelatine leaf soaked in cold water
For the custard
300 millilitres Milk
100 millilitres heavy cream 35%
1 egg
60 grams coconut rum
6 Egg Yolks
70 grams granulated sugar
90 grams ripe mango flesh
30 grams granulated sugar
Cuisine:
    • Serves 6
    • Medium

    Ingredients

    • For the custard

    Directions

    Share

    This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing mango flesh make this dessert a real summer treat.
    This is an ideal recipe that can be done individual (as seen in the picture) or as in a fire proof oven dish as part of a buffet presentation.

    For the gelee

    1. Combine all ingredients in a sauce pan and bring gently to simmer. Simmer for about minutes. Set aside to cool.
    2. Carefully strain the mixture through a cheesecloth. Measure the liquid. You will need 750 ml. Add water as necessary to get required amount.
    3. Heat up the wine mixture to 60 C (140 F), then add the softened gelatin. Stir to dissolve the gelatin completely. Place the mixture over an ice bath to cool it. Occasionally stir the mixture. It should firm up slightly after about 15 – 20 minutes in the ice bath.

    For the coconut cream

    1. Bring the milk to boil, take off the heat and leave to cool
    2. In a separate bowl, combine the sugar, the whole egg and the egg yolks and whisk well until foamy
    3. Add the egg mixture to the milk, place back onto the heat and under constant stirring with a wooden spoon bring the mixture to simmering until it thickens. Be careful not to boil the mixture, as the eggs would coagulate. The mixture should cover the wooden spoon well, as a sign that the custard is cooked enough.
    4. Immediately transfer in a new bowl, add the cream and the coconut rum and cool over ice until completely cold.

    Assembly

    1. Place the firstly the chopped mango at the bottom of the serving glass, then top with the red wine gelee. Place in the fridge. Chill for 20 minutes until gelee is firm enough to hold up the coconut cream.
    2. Top with the coconut cream and smoothen out the surface with the back of the spoon. Chill until ready to serve.
    3. Before serving, sprinkle the granulated sugar over the surface of the coconut cream and then torch it to a nice golden color. It is wise to protect the glass by placing an appropriately sized stainless steel ring or cookie cutter on the inside of the glass. that way the flames from the torch do not come directly in contact with the glass.
    4. Serve immediately.

     

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Red Wine Jus
    previous
    Red Wine Jus Recipe
    next
    HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD
    Red Wine Jus
    previous
    Red Wine Jus Recipe
    next
    HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD

    Add Your Comment