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Coconut Frozen Yogurt with Mango Caramel and Gelées

Pastry Chef Kymberli DeLost of Japonais – Chicago, IL

Coconut Frozen Yogurt (Yield: 1.5 kilograms):
    • 780 g. skim milk
    • 150 g. sugar
    • 100 g. PreGel ice cream stabilizer
    • 450 g. The Perfect Purée Coconut Puree,  thawed
    • 120 g. Greek yogurt
Method:
1. Heat the milk in a pot to 65ºC. Whisk together the sugar and stabilizer. Whisk the sugar mixture into the milk and heat to 85ºC. Remove the mixture from the heat and stir in the coconut puree. Cool the mixture over an ice bath until it reaches 35ºC and stir in the yogurt. Cool and mature at least 6 hours. Process in a Bravo ice cream machine according to the manufacturer’s instructions.
Blueberry Gelée (Yield: 1/3 cup):
    • 40 g. sugar
    • 3 g. glucose powder
    • 1 g. agar agar
    • 100 g. The Perfect Purée Blueberry Puree,  thawed
Method:
1. Whisk together the sugar, glucose powder and agar agar. Put the blueberry puree in a small pot and gradually whisk in the sugar mixture. Heat the mixture and allow to boil for approximately 5 minutes. Remove from the heat and pour into Demarle shallow square molds. Allow to set. When firm, cut into tiny “ice” shapes and reserve in cooler.
Pink Guava Gelée:
    • 83 g. The Perfect Purée Pink Guava Puree,  thawed
    • 20 g. sugar
    • 1 g. gelatin sheets, bloomed
Method:
1. In a small saucepot, heat the guava puree and sugar until sugar has dissolved, then remove from heat. Stir in the gelatin just until it has dissolved. On a flat surface, pour the mixture onto an acetate sheet cut to fit into a shallow sheet pan, approximately 4½ inches X 3¼ inches. Allow to set and pull into irregular shaped sheets. Reserve in cooler.
Strawberry Gelée (Yield: ¼ cup):
    • 75 g. The Perfect Purée Strawberry Puree,  thawed
    • 25 g. confectioners’ sugar
    • 1/2 g. gelatin sheets, bloomed
Method:
1. Preheat a convection oven to 70ºC. Put the puree in a small saucepan, and gradually whisk in the sugar. Heat the mixture to 100ºC. Wring out the gelatin and whisk it into the purée. Brush or pour the mixture onto a Silpat in random strokes. Air dry for 30 minutes. Bake in the convection oven until dry. While still warm, form into shapes. If they start to crack or are hard to remove, place back in oven until pliable. Put the shaped pieces on a dry towel and hold in air tight containers at room temperature.
Kiwi Spheres (Yield: 1 X 4½-inches x 3¼ inches pan):
    • 225 g. fine sugar
    • 4 g. pectin
    • 200 g. The Perfect Purée Kiwi Puree,  thawed
    • 40 g. glucose
    • 4 g. tartaric acid
    • 15 ml. kiwi liqueur
Method:
1. Whisk 25 grams of the sugar into the pectin. In a heavy bottom sauce pot, bring the kiwi puree to a boil. Boil for approximately 2 to 3 minutes until the mixture reaches 90ºC. In 3 parts, gradually whisk in the remaining fine sugar. Whisk in the glucose. Stirring constantly, heat to 107ºC. Stir in tartaric acid. Remove from the heat and stir in liqueur. Immediately pour through a fine-meshed sieve onto a Silpat-lined shallow pan. Torch the top to remove surface bubbles and lie another silpat against the surface. Allow to cool and set at room temperature. Using different size melon ballers, scoop out kiwi spheres. Keep in airtight container at room temperature.
Mango Caramel (Yield: 20 pieces):
    • 70 g. fine sugar
    • 35 g. glucose
    • 100 g. heavy cream
    • 10 g. cocoa butter
    • 5 g. butter
    • 50 g. The Perfect Purée Mango Puree,  thawed
Method:
1. In a small sauce pot, bring the sugar and glucose to 110ºC. Stir in the heavy cream and bring mixture up to 108ºC. Remove from the heat and whisk in the cocoa butter, butter and mango puree. Pour the mixture into molds and allow to cool. Freeze and remove from molds. Hold in airtight container in cooler.
Mochi (Yield: 2 cups):
    • 150 g. glutinous rice flour
    • 150 g. sugar
    • 2 g. baking powder
    • 130 g. coconut milk
    • 55 g. water
Method:
1. Preheat the oven to 160ºC. Mix the flour, sugar, baking powder, coconut milk and water together until smooth. Pour the batter onto a ¼ sheet pan and cover with foil. Bake until set. Cut into pieces and roll in cornstarch. Keep in airtight container at room temperature.
To Assemble and Serve:
Arrange the Mochi, Mango Caramel, Kiwi Spheres, Blueberry, Strawberry and Guava Gelées on a plate. Add the fresh fruit. Plate a scoop of Coconut Frozen Yogurt.
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