I like mine like this!
We recently had an exquisite evening at Gianni restaurant in Brisbane. It was a special event that teamed Javier Codina from Gianni with Philip Johnson from E'cco Bistro to plan an extravagant menu for the PwC function for non-Executive Directors. Anyway.......
We loved the dessert Philip created SO much! As a special treat each guest took home a signed copy of his fabulous book, "Decadence - desserts by Philip Johnson".
A couple of weeks later it was Steve's birthday so I decided to try and recreate the dessert for him. Now, given I don't have an industrial ice cream machine (I'm not kidding, it actually says that in the recipe!) I have adapted the recipe slightly. Don't be fooled though, it still took all day to make, doing bits here and there, but the result was well worth it.
Coconut sorbet with pineapple and lime salsa and a sesame wafer
Serves 4
For the coconut wedge - make day before or 8 hrs before needed
60g (1/4 cup) caster sugar
250ml coconut milk
juice of two limes
1.5 gelatine leaves (or 3g gelatine powder)
grated zest of one lime
Put all ingredients apart from the gelatine into a sauce pan and bring to the boil. Stir until sugar has dissolved. Take off the boil. Soften the gelatine in a separate bowl (with a small amount of water) and when soft add to the mixture. Stir thoroughly until combined with no lumps.
Pour into a shallow baking dish or small square mould. The height of mixture should be about 2cm so use a smaller mould if necessary to get the required height. Put in fridge for approx 8 hrs or overnight.
Pineapple and lime salsa
1 pineapple, peeled, core removed and finely diced (no bigger than 2cm)
Juice of 1 lime
grated zest of 1/2 lime
1 kaffir lime leaf, very finely sliced
1 teaspoon very finely diced red chilli
1 few mint leaves, finely sliced
Combine all ingredients, stir well and set aside in the fridge
Sesame wafers
80g caster sugar
zest 1 orange
3 tablespoons freshly squeezed orange juice
40g (1/4) plain flour
1/4 teaspoon ground ginger
40g (1/4 cup) sesame seeds
40g unsalted butter, melted
In a bowl combine the sugar, orange juice and orange zest and stir well until sugar starts to dissolve. In another bowl combine rest of the ingredients starting with sifted flour and ginger then add the melted butter and orange mixture. Stir well. Now place in fridge for 1 hr until it goes hard.
Preheat the oven to 170 degrees celcius. Place a layer of baking paper on a tray. Take approx 1 teaspoon of mixture and roll into a ball. Flatten the ball on the tray so it forms a circle. Make 1-2 wafers per person (in case some don't turn out!).
Bake for 10-13 minutes or until golden brown. Allow to cool. If baking paper sticks simply brush a little water on the underside and it will peel off.
Assemble the dessert by spooning pineapple salsa onto a place, topped by the coconut wedge, then a sesame wafer and finally a scoop of coconut sorbet or ice cream (good delis will stock this).
Top with some fresh shaved coconut.
Such an effort but it will be the most delicious dessert you taste this year! And yes, I mean 2010.
I am SO in love with this fabric, especially because it's not all pink but still looks very girly.
