Home Party Dessert Recipe
9/26/2014
Coconut and Tropical Fruit Trifle
(for sponge cake)
1 1/2 cups cake flour
1/2 t baking powder
1/4 t salt
5 large eggs, separated, at room temperature
1/4 cup cold water
1 cup sugar
1 t vanilla extract
(for coconut custard)
1 1/4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lenghwise
3 T cornstarch
1/2 cup canned Thai coconut milk
4 large egg yolks
1 cup dried unsweetened shredded coconut
(for fruit filling)
1 pineapple, peeled, cored, and cut into 1" pieces
2 1/2 cups strawberries, hulled and sliced
1 mango, peeled, pitted, and cut into 1/2" cubes
6 T sugar
juice of 1/2 lime
1/2 cup dark rum
(for topping)
fresh or dried coconut, toasted
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly butter just the bottom of a 12"x 18" rimmed baking sheet or 9" springform pan with sides at least 2" high.
*Line the bottom with a piece of parchment paper.
*Into a small bowl, sift together the flour, baking powder, and salt.
*In a stand mixer fitted with the whip attachment, whisk together the egg yolks and water on high speed for 1 minute.
*Decrease the speed to medium, add the sugar and vanilla,then increase the speed to high and continue to whisk until the mixture forms a ribbon when the whip is lifted, about 5 minutes. Set aside.
*In a clean, dray bowl and with a clean whip attachment, whisk the egg whites on high speed in the stand mixer until they form stiff peaks.
*Using one hand, gradually sift the flour mixture over the beaten yolks, and using a whisk with the other hand, fold it in.
*When the flour is completely incorporated, use a rubber spatula to fold in 1/3 of the whipped egg whites to lighten the batter, then fold in the remaining whites.
*Pour the batter into the prepared baking sheet or springform pan and quickly spread it in an even layer.
*Bake until the cake is browned and the center springs back when gently pressed with a finger, 15 to 18 minutes in a baking sheet, or 40 to 45 minutes in a cake pan. Let cool in the pan.
*Run a knife around the sides of the cake to loosen it from the pan.
*Invert the cake onto a cutting board or large plate.
(The cake will keep at room temperature for 3 days or in the freezer for 1 month.)
(for coconut custard)
*In a medium saucepan over medium heat, warm the milk with the 1/2 cup sugar.
*Scrape the seed from the vanilla bean and add them to the saucepan, then drop in the pod.
*In a small bowl, whisk together the cornstarch and coconut milk until completely smmoth.
*In another small bowl, whisk the egg yolks until combined.
*When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan.
*Cook, stirring constantly, until the mixture thickens.
*While whisking constantly, pour about 1/3 of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan.
*Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil.
*Remove from the heat and strain into a clean bowl.
*Stir in 1 cup coconut, and refrigerate until chilled.
(for fruit filling)
*In a skillet, gently cook the peneapple until it is heated through, 3 to 5 minutes.
*Transfer to a medium bowl and let cool completely.
*Add the strawberries, mange, 6 T sugar, lime juice, and rum to the pineapple and toss gently.
(for assembling)
*Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the trifle bowl.
*Spread 1/2 cup of the coconut custard evenly in the bottom of the dish.
*Place one of the cake pieces on top.
*Spread half of the fruit filling and some of their juice over the cake.
*Spread about 1 cup of the coconut custard over the fruit, then place the second cake piece on top.
*Cover the cake with remaining fruit filling and juice.
*Spread another 1 cup of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
*Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard.
*Cover with plastic wrap and refrigerate until chilled.
(for serving)
*Scoop out big spoonfuls of the trifle so all the layer of fruit, cake, and custard can be seen.
*Strew toasted coconut over the top of each serving.
-serves 8 to 10-
Note: I found this recipe in "Ready for Dessert".
(for sponge cake)
1 1/2 cups cake flour
1/2 t baking powder
1/4 t salt
5 large eggs, separated, at room temperature
1/4 cup cold water
1 cup sugar
1 t vanilla extract
(for coconut custard)
1 1/4 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lenghwise
3 T cornstarch
1/2 cup canned Thai coconut milk
4 large egg yolks
1 cup dried unsweetened shredded coconut
(for fruit filling)
1 pineapple, peeled, cored, and cut into 1" pieces
2 1/2 cups strawberries, hulled and sliced
1 mango, peeled, pitted, and cut into 1/2" cubes
6 T sugar
juice of 1/2 lime
1/2 cup dark rum
(for topping)
fresh or dried coconut, toasted
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly butter just the bottom of a 12"x 18" rimmed baking sheet or 9" springform pan with sides at least 2" high.
*Line the bottom with a piece of parchment paper.
*Into a small bowl, sift together the flour, baking powder, and salt.
*In a stand mixer fitted with the whip attachment, whisk together the egg yolks and water on high speed for 1 minute.
*Decrease the speed to medium, add the sugar and vanilla,then increase the speed to high and continue to whisk until the mixture forms a ribbon when the whip is lifted, about 5 minutes. Set aside.
*In a clean, dray bowl and with a clean whip attachment, whisk the egg whites on high speed in the stand mixer until they form stiff peaks.
*Using one hand, gradually sift the flour mixture over the beaten yolks, and using a whisk with the other hand, fold it in.
*When the flour is completely incorporated, use a rubber spatula to fold in 1/3 of the whipped egg whites to lighten the batter, then fold in the remaining whites.
*Pour the batter into the prepared baking sheet or springform pan and quickly spread it in an even layer.
*Bake until the cake is browned and the center springs back when gently pressed with a finger, 15 to 18 minutes in a baking sheet, or 40 to 45 minutes in a cake pan. Let cool in the pan.
*Run a knife around the sides of the cake to loosen it from the pan.
*Invert the cake onto a cutting board or large plate.
(The cake will keep at room temperature for 3 days or in the freezer for 1 month.)
(for coconut custard)
*In a medium saucepan over medium heat, warm the milk with the 1/2 cup sugar.
*Scrape the seed from the vanilla bean and add them to the saucepan, then drop in the pod.
*In a small bowl, whisk together the cornstarch and coconut milk until completely smmoth.
*In another small bowl, whisk the egg yolks until combined.
*When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan.
*Cook, stirring constantly, until the mixture thickens.
*While whisking constantly, pour about 1/3 of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan.
*Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil.
*Remove from the heat and strain into a clean bowl.
*Stir in 1 cup coconut, and refrigerate until chilled.
(for fruit filling)
*In a skillet, gently cook the peneapple until it is heated through, 3 to 5 minutes.
*Transfer to a medium bowl and let cool completely.
*Add the strawberries, mange, 6 T sugar, lime juice, and rum to the pineapple and toss gently.
(for assembling)
*Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the trifle bowl.
*Spread 1/2 cup of the coconut custard evenly in the bottom of the dish.
*Place one of the cake pieces on top.
*Spread half of the fruit filling and some of their juice over the cake.
*Spread about 1 cup of the coconut custard over the fruit, then place the second cake piece on top.
*Cover the cake with remaining fruit filling and juice.
*Spread another 1 cup of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
*Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard.
*Cover with plastic wrap and refrigerate until chilled.
(for serving)
*Scoop out big spoonfuls of the trifle so all the layer of fruit, cake, and custard can be seen.
*Strew toasted coconut over the top of each serving.
-serves 8 to 10-
Note: I found this recipe in "Ready for Dessert".
Labels: coconut custard recipe, Coconut Trifle, sponge cake recipe, Trifle recipe, Tropical Fruit Trifle
9/10/2014
Toasted Coconut Souffle with Chocolate Rum Sauce
(for Sauce)
8 oz semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup dark rum
1/4 cup ruby port
(for Souffle)
1 cup plus 6 T sugar
6 large eggs, separated
1/3 cup plus 1 1/2 T all purpose flour
2 cups milk
1 T vanilla extract
1/2 cup sweetened shredded coconut, toasted
>how to make<
(for Sauce)
*Stir chocolate and cream in heavy saucepan over low heat until chocolatemelts.
*Whisk in rum and port.
(for Souffle)
*Preheat oven to 450 degrees.
*Butter and sugar six 1-fup souffle dishes.
*Whisk 1 cup plus 2 T sugar, egg yolks and flour together in heavy medium saucepan.
*Gradually stir in milk and vanilla.
*Add coconut and stir to continue.
*Bring custard to boil, stirring constantly.
*Boil until thickened, about 1 minute.
*Let stand until cool but not set.
*Beat egg whites to soft peaks in large bowl.
*Gradually add remaining 4 T sugar and heat until stiff but not dray.
*Fold whites into custard.
*Divide souffle mixture among prepared dishes.
*Place dishes in baking pan.
*Add enough hot water to pan to come halfway up sides of souffle dishes.
*Bake until souffles puff and tops are golden brown, about 20 minutes.
*Meanwhile, rewarm chocolate rum sauce until heated through.
*Spoon some sauce over souffles.
*Pass remaining sauce separately.
-makes 6-
(for Sauce)
8 oz semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup dark rum
1/4 cup ruby port
(for Souffle)
1 cup plus 6 T sugar
6 large eggs, separated
1/3 cup plus 1 1/2 T all purpose flour
2 cups milk
1 T vanilla extract
1/2 cup sweetened shredded coconut, toasted
>how to make<
(for Sauce)
*Stir chocolate and cream in heavy saucepan over low heat until chocolatemelts.
*Whisk in rum and port.
(for Souffle)
*Preheat oven to 450 degrees.
*Butter and sugar six 1-fup souffle dishes.
*Whisk 1 cup plus 2 T sugar, egg yolks and flour together in heavy medium saucepan.
*Gradually stir in milk and vanilla.
*Add coconut and stir to continue.
*Bring custard to boil, stirring constantly.
*Boil until thickened, about 1 minute.
*Let stand until cool but not set.
*Beat egg whites to soft peaks in large bowl.
*Gradually add remaining 4 T sugar and heat until stiff but not dray.
*Fold whites into custard.
*Divide souffle mixture among prepared dishes.
*Place dishes in baking pan.
*Add enough hot water to pan to come halfway up sides of souffle dishes.
*Bake until souffles puff and tops are golden brown, about 20 minutes.
*Meanwhile, rewarm chocolate rum sauce until heated through.
*Spoon some sauce over souffles.
*Pass remaining sauce separately.
-makes 6-
Labels: Coconut Souffle recipe, souffle recipe, Souffle sauce recipe
