White chocolate coconut sherbet, hazelnut financier, rum chocolate mousse, tulip paste & port wine reduction
Yield: 10 servings
White chocolate coconut sherbet:
8 oz/225 g water
4 oz/115 g granulated sugar
14 oz/400 g Thai coconut milk (canned)
4 oz/115 g white chocolate couverture, coarsely chopped
2.5 oz/70 g Malibu rum
1. Heat water and sugar until sugar has completely dissolved. Add coconut milk and heat until scalding.
2. Make a ganache with white chocolate and coconut milk syrup. Chill thoroughly.
3. Add Malibu rum and freeze in an ice cream maker according to manufacturer’s instructions.
4. To make matchboxes, Form a 1" x 1" x 15" long mold out of cardboard (or use a Flexipans that size). Line mold with 3 pieces (1" x 15" each) of acetate. (I spread a thin layer of ganache on the side pieces to mimic the scratch pads.)
5. Pipe freshly made sherbet into mold. Freeze until really hard and cut about 2" long for each matchbox.
6. To recreate the look of a matchbox, spread white chocolate onto a surface and cut three ¾" squares and glue them together to mimic an open matchbox drawer. Dip tip of a white chocolate stick into red cocoa butter for the match.
3.5 oz/100 g all-purpose flour
3.5 oz/100g hazelnut flour
10 oz/280 g 6X sugar
8 oz/225 g egg whites
8 oz/225 g buerre noisette
1. Mix dry ingredients together using paddle attachment. Add 2/3 of whites. Add remainder of whites, scraping down sides of bowl between additions.
2. Add cooled buerre noisette and mix until combined.
3. Place a greased 4" ring in center of 6" x ½" Flexipan molds. Pipe financier batter to form 6" x 1" x 1/2" ring cakes. Two hours before serving, bake at 365°F until done.
Rum chocolate mousse:
3 oz/85 g egg yolks
1 lb/554 g heavy cream, divided
2 oz/57 g unsalted butter, melted
1 oz/28 g dark rum
12 oz/340 g semisweet couverture, melted
5 oz/140 g egg whites
1 oz/28 g granulated sugar
4 oz/115 g toasted coconut
3 lb/1600 g milk and dark chocolate couvertures
1. Make 4 (1" diameter x 16" long) tubes out of parchment paper.
2. Warm yolks over a water bath to 140°F while whipping until light.
3. Heat 2 oz/57 g cream. Add whipped yolks, melted butter, rum and heated cream to melted couverture and whisk until smooth. Keep warm.
4. Whip remaining 14 oz/397 g cream to a very loose consistency.
5. Make a cold meringue with egg whites and sugar, whipping to medium peaks.
6. Fold whipped cream and meringue into chocolate mixture simultaneously.
7. Pipe mousse into pre-made tubes and freeze, keeping rounded shape of tubes. Once frozen, unwrap and keep in freezer.
8. Marbleize milk and dark tempered chocolates and spread a thin layer onto a piece of parchment paper that is longer than 16" and wide enough to overlap once frozen mousse tube is rolled into it.
9. Roll up mousse tubes and cut to 5" long with a hot knife. Store airtight in refrigerator.
10. Just before serving, press both ends of each cigar into toasted coconut.
3.5 oz/100 g confectioners’ sugar
2.8 oz/80 g all-purpose flour
3.5 oz/100 g unsalted butter, melted
3.1 oz/90 g egg whites
1. Preheat oven to 350°F. Sift dry ingredients together and mix in melted and cooled butter along with ¼ of egg whites.
2. When smooth, mix in remaining egg whites.
3. Using desired templates (flames and cigar holders), spread onto a sheetpan lined with a silicone baking mat. Bake for about 6-7 minutes or until lightly browned around edges. Mold into shapes while still pliable.
Port wine reduction:
Zest of ½ lemon
24 liq oz/700 ml Port wine
1. Place zest and Port in a medium-size saucepan over medium heat and bring to a boil. Continue to boil until it thickens and reduces to about ½ cup, about 30-45 minutes.
2. Strain through a fine-mesh strainer and let cool. Use at room temperature.
1. Lightly dust financier with confectioners’ sugar.
2. Spoon Port wine sauce decoratively in center of financier.
3. Using a hot knife, make a groove on the tip of the cigar and insert smoke-shaped tulip paste before chocolate sets.
4. Arrange chocolate cigar so it rests on financier and its tip is in center.
5. Place scoop of coconut sherbet onto financier. Serve immediately.