Jennifer Martiné
Dark Chocolate Cremeaux with Thai Tea ice Cream, Coconut, Lucuma & Amaranth
magnify Click image to view more.

Dark Chocolate Cremeaux with Thai Tea ice Cream, Coconut, Lucuma & Amaranth

Veronica Laramie, Eve, Berkeley, California - May 2011

For 16 servings

Dark chocolate cremeaux:

  • 13 1/2 oz. 97 percent dark chocolate
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 12 lg. egg yolks
  1. Place chocolate in a bowl; reserve.

  2. Bring milk, cream, and 1/4 cup sugar to a boil in a saucepan; whisk remaining 1/4 cup sugar and egg yolks in a bowl; whisk a little hot milk mixture into egg mixture to temper; whisk back into milk mixture in pot; cook, stirring with wooden spoon, until custard coats back of spoon; strain through fine chinois into clean bowl.

  3. Measure out 4 1/3 cups; pour over chocolate; whisk until chocolate has melted and mixture is smooth; reserve remaining custard for another use; cover chocolate mixture with plastic wrap; refrigerate until set.

Thai tea ice cream:

  • 6 cups plus 6 Tbsps. whole milk
  • 6 cups plus 6 Tbsps. heavy cream
  • 2 cups granulated sugar
  • 5 2/3 Tbsps. Thai tea powder
  • 35 lg. egg yolks
  1. Bring milk, cream, 3 cups plus 3 Tbsps. sugar, and tea powder to a boil in a saucepan; whisk remaining 3 cups plus 3 Tbsps. sugar and egg yolks in a bowl; whisk a little hot milk mixture into egg mixture to temper; whisk back into milk mixture in pot; cook, stirring with wooden spoon, until custard coats back of spoon; remove from heat; strain through fine chinois into clean bowl set over ice bath; cool.

  2. Place in ice cream maker; process according to manufacturer's directions; place in airtight container; freeze.

Coconut/lucuma gel:

  • 3/4 cup plus 2 Tbsps. coconut milk
  • 7 1/8 tsps. granulated sugar
  • 3 1/2 Tbsps. lucuma powder (see note below)
  • 1/2 tsp. agar-agar
  • xanthan gum
  1. Place coconut milk, sugar, and lucuma powder in a saucepan; mix well; reserve.

  2. Mix agar-agar and extremely small pinch xanthan gum in small bowl; whisk into coconut milk mixture; bring to a boil, whisking constantly; pour into a 1/4 baking sheet lined with nonstick baking pad; refrigerate until set.

  3. Put in blender; blend until smooth; place in squeeze bottle; reserve in refrigerator.

Chocolate cookies:

  • 2 lg. egg yolks
  • 2 Tbsps. heavy cream
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 8 Tbsps. unsalted butter, chilled and cut into cubes
  • coconut cream powder, smoked (see note below)
  1. Whisk egg yolks and cream in small bowl; reserve.

  2. Place flour, sugar, and cocoa in a processor; pulse to combine; with motor running, gradually add butter; process until butter is size of lentils; with motor running, gradually add yolks and cream (dough will come together immediately); pat dough into disk; envelop in plastic wrap; refrigerate 1 hour.

  3. Heat an oven to 350°F.

  4. Roll out dough until 1/4" thick; place on baking sheet lined with parchment paper; sprinkle with coconut cream powder; bake 12 minutes; remove from oven; tear into small pieces for serving; reserve.

Assembly:

  • canola oil (for frying)
  • 3/4 cup plus 2 Tbsps. amaranth
  • 2 3/4 Tbsps. lucuma powder
  • coconut shavings, toasted (for serving)
  • coconut powder, toasted (for serving)
  • cocoa nibs (for serving)
  1. Heat enough oil to cover bottom of a pot set over high heat; sprinkle amaranth over top in a single layer; cover with a lid; cook, shaking pan constantly, until amaranth has finished popping; place in a bowl; sprinkle with lucuma powder; toss well to coat; reserve.

  2. To serve, squeeze 5 to 6 dollops of coconut/lucuma gel on each serving plate in a diagonal running toward middle of plate; place some puffed amaranth at 10 o'clock position; place mound of coconut shavings at 5 o'clock; place a quenelle of chocolate cremeaux on top of amaranth; place a quenelle of ice cream on top of coconut; place a cookie piece between quenelles; sprinkle smoked coconut powder around; sprinkle cocoa nibs in straight line between quenelles, starting at 12 o'clock and ending at 6 o'clock.

What to drink: Château Ste. Michelle White Riesling Columbia Valley Ice Wine Reserve 2003
Chef's Notes: Lucuma powder, made from the fruit of the lucuma tree native to the highlands of Peru, Chile, and Ecuador, can be found at specialty food stores and online at www.navitasnaturals.com. • We buy our coconut cream powder from one of our specialty purveyors and smoke it. • We plate this dessert on slate from a home improvement store that hasn't been treated with chemicals. To season: wash several times; wipe with olive oil; cure at least 48 hours; wash with very hot water.