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Toasted Coconut Cream

Anonymous Fri Oct 07 12:05:43 2005

Coconut Cream

Jamaican Rum Sauce

ADDITIONAL INGREDIENTS

Milk chocolate, tempered, as needed

Shaved coconut, toasted, as needed

Mango, parisienne, as needed

Currants, plumped in rum, as needed

18 hippenmasse leaves

TO SERVE

Using tempered chocolate, form 3-1/2-in. diameter chocolate cups. Using small knife, etch cuts on outside of chocolate to simulate coconut shell texture; pipe additional chocolate in thin threads to simulate coconut fibers. Pipe coconut cream into cups; garnish with shaved coconut, mango and currants. Pipe rum sauce on dessert plate in desired design; place coconut cup on sauce. Arrange 3 hippenmasse leaves around cup.

NOTES

Season: Year round

Food cost: Moderate

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