Genoise With Coconut Cream And Caramelized Pineapple And Mango Recipes

Steps:

• Using the tip of a paring knife, cut a circle into top of cake, leaving a 1/4-inch border and stopping about 1/3 inch from the cake's bottom. Insert a long slicing knife into edge of cake 1/3 inch from bottom, as if splitting the cake into two layers; instead of actually splitting the cake, only make that single incision and carefully move the knife blade within the cake to loosen the center. Repeat on opposite side. Use an offset spatula to lift out the center, leaving a shell for filling. Reserve cake center for another use.
• Brush shell with simple syrup. Spread pastry cream on bottom. Refrigerate until cold, 1 hour. To serve, arrange pineapple and mango on top of pastry cream.

Steps:

• One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer.
• Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two.
• Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes.
• Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula.
• Bake the layer about 30 minutes until it is well risen and the center is firm to the touch.
• If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper

Steps:

• To make an Italian meringue, combine 3 1/2 pounds of sugar with 1 cup water in a large, heavy saucepan and heat over high heat until the syrup reaches a temperature of 240 degrees F on a candy thermometer. When syrup reaches a boil, watch carefully, as the temperature can escalate quickly.
• Meanwhile, in the bowl of an electric stand mixer, whisk the egg whites, the remaining 1 pound of sugar, and the cream of tartar to medium peaks. Once the syrup has reached 240 degrees F, start to drizzle the hot sugar syrup into the meringue while the beaters are running. Continue until all of the syrup is used and then continue to whip the meringue until it cools to room temperature.
• Slowly add in the softened butter; the mixture will tend to curdle. Continue to mix until all of the butter has been incorporated; the buttercream will eventually come together, becoming a smooth mixture in the end. Make sure to scrape down the bowl from time to time while mixing. Divide the mixture into 2 large sheet pans, cover securely, and refrigerate until ready to use.
• Make the cake:
• Lightly spray a size 400 hotel pan or large sheet pan with non-stick cooking spray and then line with parchment paper; set aside. Preheat the oven to 400 degrees F.
• Sieve the cake flour at least twice and set aside. Cream the eggs and sugar in a mixing bowl, beating until a pale yellow color. Gently fold in the cake flour. When this stage is almost completed, fold in the melted butter. Spread the genoise batter onto the prepared sheet pan. Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 to 15 minutes, and then remove to a rack to cool completely before frosting.
• While cake cools, make a simple syrup by combining 1 cup sugar and 1 cup water in a heavy saucepan over high heat; bring to a boil and then remove from the heat and let cool.
• Assembly:
• Cut the cakes into 4 equal pieces so that they will fit perfectly on top of each other. Brush the bottom cake layer with simple syrup and then brush it with framboise. Brush a thin layer of raspberry marmalade on top and then apply a layer of the buttercream-Italian meringue. Repeat 2 more times. For the fourth and final cake layer, brush it with simple syrup and then framboise, but do not apply the marmalade. Frost the top and the sides of the cake, smoothing it out until perfect.

Steps:

• Heat sugar in a large skillet over medium-high heat, stirring constantly, until melted and golden brown, 3 to 4 minutes. Add pineapple and mango; toss to combine. Add cream, lemon juice, vanilla bean and seeds, and salt; reduce heat to medium. Boil, stirring occasionally, until mixture has thickened, about 5 minutes. Remove vanilla bean; discard. Let cool slightly, about 3 minutes.

Steps:

• Light a grill.
• Brush the pineapple rings with the oil.
• Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
• Transfer the rings to a work surface to cut them into bite-size pieces.
• In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
• Transfer the coconut to a plate to cool.
• Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
• Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
• Enjoy!

Steps:

• In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil.
• Reduce heat to low, stirring once or twice; simmer for 5 minutes.
• Add glutinous rice and stir until it is evenly moistened.
• Remove pan from heat and cover.
• Caramelized Pineapple: Cut crown from pineapple, then cut off shell.
• Cut pineapple lengthwise into quarters.
• rim off core and cut each quarter into 3 wedges.
• Place in a large bowl, sprinkle with brown sugar, and toss to evenly coat.
• Spread pineapple on a foil-lined rimmed baking sheet.
• Preheat broiler.
• Broil pineapple 3 to 4 inches from heat, turning once, until sugar melts but does not burn, about 2 minutes.
• To serve, scoop rice into bowls and serve with pineapple wedges.
• Garnish with toasted coconut and mint.

Steps:

• Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes. , Remove from the heat; add lemon zest and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface. , In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form., Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator.

Steps:

• 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
• 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
• 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
• 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
• 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.