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Recipe: Coconut coupe

September 17, 2008
  • SHOW STOPPER: Executive pastry chef Renee Ward's version of a layered sundae, the coconut coupe. Components include coconut sablé cookies, coconut meringues and lime coconut sorbet.
SHOW STOPPER: Executive pastry chef Renee Ward's version of a layered… (Ken Hively / Los Angeles…)

Total time: 50 minutes, plus overnight jelling time

Servings: 12

Note: Adapted from Brix@1601 executive pastry chef Renee Ward. Make the marmalade and the gelée the day before serving. Gelatin sheets are available at cooking and baking supply stores. Apple pectin is available at cooking and baking supply stores, as well as at some well-stocked supermarkets. To make simple syrup, combine equal parts sugar and water in a saucepan and heat, stirring occasionally, until the sugar is dissolved.

Lime gelée

1 1/2 gelatin sheets, or 1 1/4 teaspoons plus 1/8 teaspoon powdered gelatin

3/4 cup lime juice, divided

1/4 cup plus 3 tablespoons simple syrup

1/2 -inch piece vanilla bean, split lengthwise

1. If using gelatin sheets, soak them in a small bowl of cold water until softened, 2 to 3 minutes.

2. In a small saucepan, combine half the lime juice with the simple syrup and vanilla bean. Drain the gelatin sheets, squeezing out the excess water, and add them to the saucepan (if using powdered gelatin, gently sprinkle it over the liquid in the pan, allowing the powder to soak up some of the liquid and soften).

3. Heat the liquid over low heat, stirring occasionally just until the gelatin is dissolved. Remove from the heat and stir in the remaining lime juice. Strain the liquid and discard the vanilla bean. Divide the gelée among 12 martini glasses and refrigerate, uncovered, until set, several hours to overnight.

Raspberry marmalade

1/2 cup plus 2 tablespoons sugar

2 teaspoons apple pectin

3 1/3 cups raspberries (scant 1 pound)

1. In a small bowl, combine the sugar and pectin.

2. Place the berries in a medium saucepan and pour the sugar mixture over the berries, stirring gently to combine. Cook over low heat, stirring occasionally, until the sugar is dissolved and the mixture has thickened to a jam-like consistency. Place in a nonreactive container, cover tightly and refrigerate until chilled. This makes about 2 cups of marmalade, slightly more than is needed for this recipe. The remainder will keep, covered and refrigerated, for 1 week. Assembly

12 martini glasses with lime gelée

1 1/2 cups raspberry marmalade

1 pint fresh raspberries

12 coconut sablé cookies

3 cups lime coconut sorbet

12 coconut meringues

1. Spoon 2 tablespoons of raspberry marmalade into each glass, spreading it gently and evenly over the surface of the set gelée. Add a single layer of fresh raspberries to each.

2. Place a sablé cookie over the raspberries in each glass and then place a scoop of sorbet on each cookie. Garnish each with a meringue set on a tilt into the sorbet. Serve immediately.

Each sundae: 410 calories; 3 grams protein; 71 grams carbohydrates; 5 grams fiber; 14 grams fat; 9 grams saturated fat; 23 mg. cholesterol; 68 mg. sodium.

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