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Coconut Bavarois with Thai Basil & Black Pepper Chibous Cream

Edward Baptista, Gurney's Newport, Newport, RI; Event - Swine & Sweets at Cochon Newport 2019

For the Coconut Bavarois:
20g The Perfect Purée Coconut Puree, thawed
300ml coconut cream
250ml thickened cream
4 egg yolks
130g sugar
Pinch of ground cardamom
Method for the Coconut Bavarois:
1. Place the yolks, sugar and cardamom in a bowl and whisk.
2. Bring the coconut cream to the simmer, add in the Coconut puree then remove from the heat.
3. Whisk the coconut cream onto the egg mixture being careful not to curdle the yolks.
4. Soak the gel in cold water. When the gel is soft remove it from the water and squeeze out the excess liquid. Place the gel into the hot coconut cream mixture and whisk to evenly dissolve all the gelatine.
5. Place the coconut cream mixture into refrigeration and stir occasionally.
6. When the bavarois is set, gently pour the remaining gel on top to form the second layer of gel. Return to refrigeration until the second layer of gel is set.
For the Thai Basil & Black Pepper Chibous Cream:
40g The Perfect Purée Thai Basil & Black Pepper blend, thawed
250ml milk
1/2 of a vanilla pod
4 egg yolks
50g caster sugar
15g corn starch
Method for the Thai Basil & Black Pepper Chibous Cream:
1. Split the vanilla pod in half lengthwise, and scrape the seeds out. Save the pod.
2. Separate the eggs and save the egg whites for later. Whisk the caster sugar and the corn flour into the egg yolks.
3. Soak the gelatin sheets in ice cold water. Set aside.
4. Place the vanilla seeds and pod in a saucepan along with the rest of the milk and puree, bring to a boil.
5. When the milk comes up to a boil, gently pour over the egg yolks while whisking.
6. Return the custard mix to the pan, and cook out over medium heat. When the custard has thickened, pour into a bowl. Drain the gelatin sheets, and squeeze out any excess water before adding to the hot custard. Stir to combine and to dissolve the gelatin.