Category: Puddings & Mousses

Coconut Tapioca with Mango

Jane and I had a similar dessert at Kao’s, a great little Thai restaurant on Oahu. This was my attempt to replicate that dessert.

1 pkg (+/-14 oz) large pearl tapioca
1 can young coconut (optional)
1 can (15 oz) cream of coconut
fresh mango, sliced

Bring water to boil; add tapioca (proportion should be about 7:1 boiling water to tapioca). Boil for about 30 minutes. Remove from heat and let stand covered for about 30 minutes. Tapioca should be completely translucent. Stir in some cold water and pour tapioca into a colander. If necessary, place tapioca back in the pan and cover with about 2 inches of water; swirl tapioca to remove excess starch and drain again in colander.

Return tapioca to pan and add cream of coconut (instead of cream of coconut, you can also use coconut milk sweetened to taste with palm sugar [or regular sugar]). Heat mixture over low heat. Garnish with sliced mango (and young coconut). Serve hot.

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Chocolate Mousse

ChocolateMousse1 3⁄4 cups whipping cream
12 oz semi-sweet chocolate chips
3 oz flavored water (mocha, raspberry, etc.)
1 tsp vanilla
4 tbsp butter
1 tsp unflavored gelatin

Chill metal mixing bowl and beaters in freezer.

In the top of a double boiler, combine chocolate chips, flavored water, vanilla and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1⁄4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin and stir. Allow to bloom for 10 minutes. Then carefully heat by swirling the mixture over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In chilled mixing bowl, beat whipping cream to medium peaks. Stir 1⁄4 of the whipped cream into the chocolate mixture to lighten. Fold in remaining whipped cream in two batches. There may be streaks of whipped cream in the chocolate. Do not over work the mousse.

Spoon into bowls and chill for at least 1 hour (if more than 1 hour, cover with plastic wrap after first hour). Allow to come to almost room temperature before serving. Garnish with fresh fruit and serve.

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Chocolate Mousse (Traditional)

4 eggs (divided)
1⁄2 to 3⁄4 cup confectioner’s sugar
1 1⁄2 bars (3 oz each) Ghirardelli 60% (red label) chocolate
2 tbsp butter
1 tbsp water
1⁄2 tsp cream of tarter

Divide eggs. Measure confectionerʼs sugar and then sift. Place chocolate, water and butter in double boiler and melt together –donʼt overheat. Whip egg yolks; add sifted sugar a little at a time. Stir cooled chocolate mixture; add yolk mixture and whip well. Whip egg whites until extremely stiff. Fold in chocolate mixture with a wooden spoon until evenly distributed; pour into a cold stainless steel bowl. Cover with foil. Cool in refrigerator for +/- 3 hours.

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Butternut Squash Creme Brûlée

3 large egg yolks
1⁄2 cup brown sugar
1 cup heavy cream
1⁄2 teaspoon allspice
1⁄4 teaspoon nutmeg, freshly grated
pinch of salt
1 cup butternut squash (or pumpkin) purée

Combine egg yolks and brown sugar; whisk until the mixture lightens in color. Whisk in cream. Add spices, purée and salt and whisk together (cinnamon and other spices can also be added). Pour into six ramekins and place ramekins in a 9×13 pan and fill half way with hot water. Place in a 350 oven for 30-35 minutes, until set (donʼt overcook). Cool completely. Sprinkle with sugar and use a torch to brûlée the top.

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