This dessert is a winner, especially when the weather gets colder.
You’ve heard of “pairing,”Right? Innovative chefs now use spirits such as cognac to create more delicious culinary experiences.
Cognac’s aromatic and spicy characteristics make it a great choice for this time of the year. Camus VS Elogance cognac is now available.www.camus.fr) specifically is used as one of two “surprise ingredients”This recipe for Coconut Snowballs is truly special.
“Camus pairs well with the creaminess of the coconut and actually enhances its flavor and the overall fruitiness of the dessert,”Joshua Gripper, executive pastry chef at Miami Beach’s W Hotel & Resort, describes his creation as “a duck-like dish”. “It gives a nice flow to the senses, and can also be enjoyed while sipping a Camus VS cognac on the rocks.”
What about the surprise ingredient? Ladyfingers — which are covered by the coconut — add their surprise ingredient. “hidden dimension, flavor and texture.”
COCONUT SNOWBALL
Preparation in 1 Hour and overnight freezing
Serves 1 snowball
Custard ingredients:
1 1/4 cups coconut milk
2 1/2 Tablespoons Sugar
2 egg yolks
Mix all ingredients together in a small saucepan. Stir until sugar dissolves. Keep stirring until the custard thickens. Strain the custard, and let it cool at room temperature.
Once the custard has cooled, make the mousse.
Mousse ingredients:
2 cups heavy cream (whipped)
14 ounces of white chocolate
Camus cognac, 1 ounce
2 gelatin sheets
With a whisk, whip the heavy cream until it forms medium-stiff peak. Over a double burner, melt the white chocolate. Let the gelatin sheets soak in ice water for 5 minutes. Then strain the gelatin to get rid of any liquid. Mix the gelatin and Camus cognac. Let them melt together for 30 seconds. Add the cognac to your custard. Mix in the white chocolaty mixture. Add the heavy cream. Place the mousse in a container that is airtight and let it rest for at least 8 hours.
Assembly:
4 ounces pineapple juice
Camus cognac, 1 oz
3 ladyfinger cookies
1/2 cup shredded Coconut
1/4 cup diced pineapple (garnish).
2 leaves fresh cilantro (garnish)
1/4 cup coconut milk, garnish
1 tablespoon olive oils (garnish).
Combine 4 ounces pineapple juice and 1 ounce of water. Camus cognacTake the pineapple juice and cut 3 ladyfingers in half. Slice 3 ladyfingers into halves and quickly dip them in the pineapple juice. Place the mousse onto a piece of parchment paper using a 4-ounce scoop. The ladyfingers should be placed in the middle. The mousse can be placed in the freezer for up to 30 minutes, or until it is firm.
Once the mousse has pliable but is still firm, you can roll it into a ball and then coat it with shredded coconut. Put the snowball in the fridge. Next, prepare the final plating. Place the snowball on a plate or bowl and garnish it with coconut milk, cilantro leaves, diced pineapple and some olive oil.
