PASSION-FRUIT ICE CREAM
- Whisk together sugar and eggs. Heat cream in a 2 1/2- to 3-quart heavy saucepan over moderate heat until it just reaches a boil, then add hot cream to egg mixture in a slow stream, whisking. Pour custard into saucepan.
- Cook custard over moderately low heat, stirring constantly, until it registers 170°F on an instant-read or candy thermometer (do not let boil). Pour custard through a fine sieve into a clean bowl and cool completely. Stir in passion-fruit pulp, then chill, covered, until cold.
- Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Available in Latino markets.
TUILE COOKIE ICE CREAM CONES
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate.
- Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds.
- Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter.
- Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled.
COCONUT TUILE CONES WITH PASSION-FRUIT ICE CREAM
- Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
- Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
- Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
- Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
- Put 3 small scoops ice cream into each cone and put cones on plates.
PASSION FRUIT ICE CREAM SUNDAE
- For the Passion Fruit Ice Cream:
- Place the milk and cream in a saucepan with 1/2 of the sugar, glucose and salt. Bring to a simmer. While the liquids are heating, crack the egg yolks into a bowl, and place the other half of the sugar to the side. Place the passion fruit puree into a bain marie and set it into an ice bath for cooling purposes. Now that the liquids are hot, temper the yolks with the hot milks. First whisk the sugar into the yolks and then, slowly pour the milks into the yolks whisking constantly. Now pour it back into the pan. On low heat, cook the mixture until thickened enough to coat the back of a wooden spoon. Strain the ice cream base through a chinois over the passion fruit puree and allow it to cool in the ice bath.
- Spin the ice cream in the machine. Allow it to freeze for at least 1 hour before serving.
- For the Tres Leches Ice Cream:
- In a saucepan place the milk, cream, and coconut milk. Whisk together the sugar and stabilizer, then whisk it well into the milks. Add the condensed milk to the pan, along with the dry milk, and salt. Place the pan on medium heat, and allow the mixture to come to a steam.
- While heating, place the eggs and trimolene in a bowl together and set aside.
- Prepare your ice bath, by placing a bain marie into ice for cooling the ice cream mixture.
- Now that your milks are hot, very slowly whisk into your egg mixture some of the milk. Add everything back to the pan, and stir for 30 seconds, then strain it through a chinois into the prepared ice bath. Once cooled, add the rum.
- Pour the ice cream mixture into your ice cream machine and spin until set. Place in the freezer for at least 1 hour before serving.
- For the Coconut Croquant:
- Place the fondant and glucose in a small saucepan. Cook the mixture until 120 degrees C or 274 degrees F, then add the toasted coconut and stir well. Quickly, pour the mixture onto a silpat, and lay another silpat on top. Using a rolling pin, roll the mixture out as thin as you can, and place in a preheated 325 degrees F oven for 10 minutes or until golden brown.
- Allow it to cool completely. Approximately 10 minutes.
- Crush the croquant by placing it in a food processor and pulsing until small. If you do not have a processor it can be chopped by hand using a serrated knife.
- Once crushed, place it aside until assembly.
- For the Whipping the Cream:
- Place all the ingredients into the bowl of a stand mixer with the whip attachment. Be sure that the cream is very cold to allow it to whip nicely. Whip it on medium speed until ribbons form, then turn the machine on high to finish whipping. Place in a pastry bag with a star tip. Refrigerate until ready to use.
- For the Coconut Rum Caramel Sauce:
- Place the sugar and glucose in a small saucepan. Add just enough water to loosen the sugar and make it like "wet sand". Wash the sides of the pan down with water so that it is clean. Place a lid on the pan to allow it to boil and allow the sugar to dissolve faster.
- While the sugar is heating, warm the coconut milk.
- Prepare an ice bath with a bain marie placed in ice.
- Once the sugar has caramelized to a golden brown color, add the butter, and whisk it in carefully. Add the warm coconut milk slowly, then once the sugar stops boiling, whisk everything carefully. Add the rum. Place it back on the fire to dissolve any remaining sugar.
- Pour the sauce in the bain marie, and cool completely. Place the sauce into a squeeze bottle until ready to serve.
- For the Piping Tuile:
- Place the whites and the powdered sugar in a bowl, place it over small pan with simmering water and whisk until the whites are warm (110 degrees F). Add the flour and whisk everything until combined.
- Slowly add the melted butter. Mix well, scraping down the sides. Strain the mixture through a chinois. Cool before using. Place in a piping bag with a very small tip.
- Preheat the oven to 300 degrees F, and on a silpat draw your desired shape with the batter, and bake until golden brown. Start with 5 minutes, and then rotate the pan, for another 5 minutes.
- Bend the tuile as desired. Set-aside until ready to finish Sundae.
- For the Mango Coulis:
- Peel the mangoes and place the flesh of the fruit into a blender.
- Taste the puree. If the puree is sweet, do not add sugar. If you want it sweeter, add to your taste and blend once more to dissolve the sugar. Pass the puree through a fine sieve. Put into a squeeze bottle until ready to serve.
- Peel the kiwi and slice 5 of them into thin rounds. Dice the remaining kiwi.
- Cut the passion fruit in half and scoop out the fruit and seeds.
- Begin the assembly, by placing the kiwi slices around the base of the glass.
- Fill the inside base of the glass with some mango coulis. Pipe in a layer of whipped cream.
- Sprinkle with some croquant, and place 1 scoop passion ice cream in the center. Drizzle caramel around the sides of the ice cream.
- Add another layer of whipped cream, 1 scoop tres leches, drizzle mango sauce, sprinkle kiwi dice, and another drizzle of caramel.
- Pipe another layer of whip cream then center the passion ice cream. Drizzle caramel sauce around the ice cream, sprinkle with some fresh passion seeds and add kiwi. Finish with whipped cream, and then sprinkle with toasted sweet coconut, a momo berry, and a tuile. Serve.
FRUIT CREAM CONES
- Combine blueberries and strawberries together in a bowl. Spoon half of the berries into ice cream cone and add 1 tablespoon whipped topping. Repeat layering with remaining half of berries and remaining 1 tablespoon whipped topping. Top with sprinkles.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 13.4 g, Fat 2.3 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 1.2 g, Sodium 6.7 mg, Sugar 5.9 g
- Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
- Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl.
- Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
- Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
Nutrition Facts : Calories 55 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SUMMERTIME FRUIT CONES
Here's a simple summer dessert that appeals to both kids and adults. You can also assemble this in parfait glasses.
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 8
- In a small bowl, combine the nectarines, whole strawberries and blueberries. In another bowl, combine the mashed strawberries, ginger and cinnamon. Fold in whipped topping. , Fill each waffle cone with 1/4 cup fruit mixture; top with 2 tablespoons whipped topping mixture. Repeat layers. Serve immediately.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 18mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE TUILE ICE CREAM CONES
- Preheat oven to 475 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
- Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.
- Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.
BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Number Of Ingredients 19
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
- Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
- Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
- Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
- Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g
More about "coconut tuile cones with passion fruit ice cream recipes"
COCONUT & PASSION FRUIT ICE CREAM RECIPE - RECIPEZAZZ.COM
Servings 6Calories 915 per serving
COCONUT TUILE COOKIES WITH CHOCOLATE WHIPPING CREAM
PASSION FRUIT MOUSSE IN A TUILE CONE WITH STRAWBERRY AND MANGO …
COCONUT TART WITH PASSION FRUIT CREAM RECIPE - BBC FOOD
PASSION-FRUIT ICE CREAM | EPICURIOUS | RECIPE | PASSION FRUIT ICE …
COCONUT ICE CREAM WITH PASSION FRUIT AND LIME ZEST RECIPE
HOMEMADE PASSION FRUIT ICE CREAM RECIPE - SMARTSEXYPALEO
COCONUT PASSION FRUIT ENTREMET - ENTREMET CU FRUCTUL PASIUNII
PASSION FRUIT ICE CREAM - CHEZ US
PASSION FRUIT ICE CREAM CAKE RECIPE - BBC FOOD
PASSION FRUIT ICE CREAM - OLIVIA'S CUISINE
HOW TO MAKE TINY, ADORABLE ICE CREAM CONES FROM TUILE …
SIX-LAYER COCONUT CAKE WITH PASSION FRUIT FILLING RECIPE
COCONUT TUILE CONES WITH PASSION-FRUIT ICE CREAM RECIPE | EAT YOUR …
COCONUT AND PASSION FRUIT ICE CREAM - RECIPES | FOOBY.CH
PASSION-FRUIT ICE CREAM
THIS RECIPE MAKES MORE ICE CREAM THAN YOU'LL NEED TO FILL THE CONES ...
PASSION-FRUIT ICE CREAM | RECIPE | PASSION FRUIT ICE CREAM, FRUIT ICE ...
RECIPE DETAIL PAGE | LCBO
PASSION FRUIT AND COCONUT CAKE - WE ARE TATE AND LYLE SUGARS
COCONUT PANNA COTTA WITH PASSION FRUIT SAUCE - BLOSSOM AND FINN
PASSION FRUIT AND COCONUT CREAM PARFAITS RECIPE - FOOD & WINE
PASSION FRUIT CAKE RECIPE WITH COCONUT CREAM CHEESE FROSTING
COCONUT TUILE CONES WITH PASSION FRUIT ICE CREAM RECIPE
LACY COCONUT TUILES RECIPE - CHATELAINE.COM
PASSIONFRUIT ICE CREAM - NO CHURN - MRS JONES'S KITCHEN
PASSION FRUIT ICE CREAM - GIRL COOKS WORLD
COCONUT TUILE CONES WITH COINTREAU CREAM | RECIPE | TUILES RECIPE ...
PASSION FRUIT ICE CREAM - OLIVIA'S CUISINE | PASSION FRUIT ICE CREAM ...
PASSION FRUIT AND COCONUT CREAM RECIPE | EAT SMARTER USA
COCONUT TUILE CONES WITH COINTREAU CREAM | MY FAMILY KITCHEN
PASSION FRUIT COULIS - KEEP CALM AND EAT ICE CREAM
You'll also love