Coconut

Snow Day

I’m sorry I’ve been away so long!
I have been working on 30 molecular gastronomy based recipes for a cookbook I am creating, and year 12 does not leave much time for sleep in between!
This recipe is inspired by the whimsical nature of a snow day. The chocolate mousse is based on my favorite cinnamon and nutmeg hot chocolates in the middle of winter that are the only reason I survive cold days. The sphere itself is a resemblance of a snow ball, accompanied by a ‘cheats’ molecular gastronomy dessert signature – coconut dessert ‘caviar’.

I will be posting some of the recipes I will be including in my cookbook throughout the next 2 months, which are all molecular gastronomy based desserts designed for every day lovers of food to be able to create inexpensively and easily.

This recipe is of medium difficulty, but don’t worry, the only tricky part is tempering chocolate, which is easy to learn with practice 🙂

Makes: 3

Snow Day

Chocolate, Coconut, & Cinnamon

Special Equipment:

  • Candy thermometer
  • Digital scales
  • Silicon semi-spherical mold
  • Large pipette/Cooking syringe

Tempered White Chocolate Semi-Spheres

Ingredients:

  • 220g high quality white chocolate

Method:

  1. Fill a small sauce pan with a ½ cup of water and place on a high heat until boiling.
  2. Meanwhile, measure out 45g of white chocolate and set aside, this will be added later in the second stage of tempering.
  3. Using a glass bowl, place the white chocolate into the bowl and place on top of the saucepan with the boiling water.
  4. Turning the heat off, place a candy thermometer into the white chocolate and observe the temperature. Gently stir the white chocolate as it melts, watching the temperature rise. When the chocolate is melted and reaches a temperature of 38- 40⁰C, take the bowl off the saucepan and add the remaining white chocolate.
  5. Stir till the chocolate as melted and once the temperature falls to 29-30⁰C, place the bowl back to the saucepan and heat till the chocolate reaches a temperature of 32⁰C.
  6. Using the semi-sphere mold, take a spoonful of white chocolate and coat the surface of the semi-sphere till a thin layer has adhered. Repeat with the remaining 5 molds, and then place in the fridge to harden and cool for 5 minutes.
  7. Once the molds have hardened for 5 minutes, take the remaining chocolate and apply a second layer, taking care to apply a thicker amount to the rim of the mold (the chocolate will trickle down, but the edges require the most reinforcing).
  8. Place the molds in the fridge and leave to cool until assembly.

Coconut Dessert ‘Caviar’

Ingredients:

  • 4 tsp. gelatin (vegetarian substitute: agar agar)
  • 2 cups refrigerated vegetable oil
  • ¼ cup coconut milk
  • 3 tbsp. coconut cream
  • 3 tbsp. chilled water
  • Ice
  • ¼ cup salt

Method:

  1. Store vegetable oil in a container in the fridge for at least 2 hours (or until chilled).
  2. In a small bowl bloom (mix) the gelatin with the cold water and stir until combined.
  3. Using a small saucepan, heat the coconut milk and cream until simmering (but not boiling). Take the saucepan off the heat and stir in the gelatin mixture, stirring till completely dissolved. Leave the liquid to cool in the saucepan.
  4. Meanwhile, prepare the oil for the ice-bath. Take a large metal bowl and place ice, ¼ cup salt and water till the bowl is 1/3 filled. Take a smaller metal bowl and pour in the oil, then gently lower the bowl into the ice-bath, taking care not to spill the oil.
  5. Prepare the gelatin mixture by pouring it into a large pipette or a cooking syringe. Begin by pouring 3 drops of the mixture in a steady stream, so that they form a single sphere. Repeat till a 1/3 of the mixture has been used, allowing for 20 seconds resting time between each sphere to allow the sphere to set.
  6. Wait for 5 minutes once 1/3 of the mixture has been used, then place a metal bowl with a mesh sieve next to the oil bowl. Gently lift the oil bowl and pour the caviar into the mesh sieve, then transfer the sieve over to the sink, and gently trickle water over the caviar to clean any excess oil. Place the caviar into an air tight container, and repeat the process until all the liquid has been used.

Cinnamon & Nutmeg Chocolate Mousse

Ingredients:

  • 2 tsp. ground cinnamon
  • 2 tsp. ground nutmeg
  • 1 tbsp. thickened cream
  • 100g high quality milk chocolate
  • 2 egg yolks
  • 3 egg whites
  • Pinch cream of tartar
  • 2 tsp. unrefined sugar

Method:

  1. Heat ½ cup of water in a saucepan till boiling.
  2. Place thickened cream and milk chocolate in a glass bowl. Once the water is boiling, turn the heat off and place the bowl on top of the saucepan, stirring till the chocolate and cream has turned liquid and glossy.
  3. Once the chocolate and cream has melted, take the bowl off of the saucepan and leave to cool (the cooling process can be sped up by placing the bowl in the fridge for 10 minutes).
  4. Once the chocolate and cream has cooled, whisk in 2 egg yolks, till a glossy mixture has formed.
  5. In a clean, dry bowl, whip 3 egg whites until soft peaks form. Add the cream of tartar (assists in stabilizing the egg whites and maintaining aeration), and whip till stiff peaks form.
  6. Using a large metal spoon or spatula, fold in 1/3 of the egg whites into the chocolate mixture (do not worry about being gentle initially; this is to ease the folding process). Continue to fold in the egg whites until the mousse is light and doubled in volume.
  7. Transfer the mousse to the fridge and chill for at least 2 hours.

Assembly

Components:

  • White chocolate semi-spheres
  • Cinnamon and nutmeg mousse
  • Coconut ‘dessert’ caviar
  • Desiccated/shredded coconut (for garnish)
  • Icing sugar (for garnish)
  • Raspberries (for garnish) (can be substituted for berry of choice)
  • Rectangular plate

Method:

  1. Very gently remove the white chocolate semi-spheres from the molds, and gather into 3 pairs.
  2. Place the mousse into a large piping bag, fitted with a large circular tip. Pipe a dot of mousse onto the center of the plate where the bottom sphere will sit. Taking 1 semi-sphere, pipe the chocolate mousse until the mousse fills the shell. Sprinkle coconut over the layer of mousse until completely covered, then pipe mousse on top of the shell till 1/3 taller than the edge of the shell. Place the top semi-sphere shell on top of the mousse, and gently press to seal the spherical shape.
  3. Place the sphere on to the plate, using the mousse to secure the sphere.
  4. Take the coconut caviar and scatter a generous handful running along the center of the plate, then sprinkle coconut over the caviar.
  5. Gently dust icing sugar over the sphere till the top of the sphere has a thick layer and takes on the appearance of being ‘snowed on’.
  6. Line the raspberries (or berries of choice) around the sphere in a circle, obscuring the bottom of the sphere. Give a final dusting of icing sugar.
  7. Serve chilled.
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Caramel & Apple Cinnamon Buns

I discovered you can make vegan caramel from dates.

Its the coolest thing! Although I am annoyed I didn’t discover this when I was vegan -.-
All sighing aside, I thought it would be the perfect opportunity to try it out as my filling for apple cinnamon buns.

The second best part, is that these buns are under 200 calories each!
If you were to buy a cinnamon bun from the store (with icing) its 350 calories D:
Not to mention all the ingredients in there that really shouldn’t be eaten by anyone.

These buns are great for breakfast, a snack, pre-workout fuel, dessert… maybe even a midnight snack 😉
Feel free to add whatever filling you like… maybe salted caramel for example?

Mmmmmm salted caramel :3

Serves: 24

Caramel & Apple Cinnamon Buns

Ingredients:

  • 1 large sweet potato
  • 4.5 cups plain flour of choice (bread flour)
  • 1 tbsp. desiccated coconut
  • 1 tbsp. ground cinnamon
  • 2 free range eggs
  • ¾ cup raw sugar/sweetener of choice
  • 2/3 cup almond/soy/coconut milk
  • 1/8 cup instant yeast
  • 2 red apples (julienned – matchsticks)
  • 150g dried dates
  • 30g sultanas
  • Fresh/dried fruit of choice

Method:

  1. Combine milk, oil, and spices in a saucepan, and heat until just under boiling.
  2. Take off the heat and leave to cool till warm.
  3. Gently stir in yeast, then leave to activate and become frothy (approx. 10 min).
  4. Meanwhile, wash and slice the sweet potato to your liking then steam till ‘mashable’. I steam mine for 5 minutes in a 900W microwave in a steamer.
  5. Remove the sweet potato and puree. Place into a mixing bowl. I used an electric mixing bowl with a dough hook as the dough needs to mix for at least 6 minutes.
  6. Mix the sweet potato puree with the eggs, then add coconut and sugar.
  7. Blend in the yeast mixture, then add flour slowly till completely combined.
  8. Let the dough mix for 6 minutes, or until elastic.
  9. Remove the dough from the mixer and place into a greased bowl. Leave to rise in a warm place for about 2 hours.
  10. Once raised, punch back the dough and leave to rise for another 30 minutes.
  11. Take the dough and roll out on a floured surface into a large rectangle, 4cm thick.
  12. Place the dates into a frying pan and add water, then heat up and let thicken until a thick caramel.
  13. Let the date caramel cool, then spread over the rectangle along with dried fruit of your choice, and sliced apple.
  14. Roll up the rectangle to form a cylinder, pinching the ends so that the goodies inside don’t fall out.
  15. Preheat oven to 180C.
  16. Slice the roll into buns about 10cm wide, or to your preference.
  17. Place each bun onto a tray, repeat till the roll is sliced. Place each bun tray to bake for approximately 25-30 minutes, then leave to cool.
  18. Drizzle with golden syrup or maple syrup as a finishing touch. Serve warm!

applecinnamonbunnutruiot

Quadruple Chocolate Coconut Buns

 

4 times the amount of chocolatey goodness.

I mean these buns are so much better than your average cinnamon bun.

Now I wanted to create a ‘healthier’ bun, and although chocolate isn’t exactly healthy…. the bread definitely is!
Your average cinnamon bun that is bought from the store (with icing) is approximately 350 calories (that is without chocolate), now one of these buns is only 255 calories!

I also wanted to explore using sweet potato in rolled buns, its been around for a while on the internet and allows the buns to be soft and gooey all the way through to the center – not a single dry bread crumb in site!
😀

Serves: 24

Quadruple Chocolate & Coconut Buns

Ingredients:

  • 1 large sweet potato
  • 300g Oreos
  • 1 packet ‘Tim Tams’ (chocolate covered biscuits)
  • 200g organic milk chocolate
  • 50g organic white chocolate
  • 4.5 cups plain flour of choice (bread flour)
  • ¼ cup organic fair-trade cocoa powder
  • 1 tbsp. desiccated coconut
  • 1 tbsp. ground cinnamon
  • 2 free range eggs
  • ¾ cup raw sugar/sweetener of choice
  • 2/3 cup almond/soy/coconut milk
  • 1/8 cup instant yeast
  • Golden syrup/maple syrup

Method:

  1. Combine milk, oil, and spices in a saucepan, and heat until just under boiling.
  2. Take off the heat and leave to cool till warm.
  3. Gently stir in yeast, then leave to activate and become frothy (approx. 10 min).
  4. Meanwhile, wash and slice the sweet potato to your liking then steam till ‘mashable’. I steam mine for 5 minutes in a 900W microwave in a steamer.
  5. Remove the sweet potato and puree. Place into a mixing bowl. I used an electric mixing bowl with a dough hook as the dough needs to mix for at least 6 minutes.
  6. Mix the sweet potato puree with the eggs, then add in the cocoa powder, coconut and sugar.
  7. Blend in the yeast mixture, then add flour slowly till completely combined.
  8. Let the dough mix for 6 minutes, or until elastic.
  9. Remove the dough from the mixer and place into a greased bowl. Leave to rise in a warm place for about 2 hours.
  10. Once raised, punch back the dough and leave to rise for another 30 minutes.
  11. Take the dough and roll out on a floured surface into a large rectangle, 4cm thick.
  12. Crush Oreos, Tim Tams, milk and white chocolate into small chunks. Sprinkle these ingredients and roll the rectangle up into a roll, creating a roll.
  13. Preheat oven to 180C.
  14. Slice the roll into buns about 10cm wide, or to your preference.
  15. Place each bun onto a tray, repeat till the roll is sliced. Place each bun tray to bake for approximately 25-30 minutes, then leave to cool.
  16. Drizzle with golden syrup or maple syrup as a finishing touch. Serve warm!

bunns

Bootilicious Banana Bread

So I invented a word for how great this banana bread is!
I’ve had a recent fascination for an ingredient called coconut flour.
What is great about coconut flour is that it is both gluten free, but also contains 4x the fibre and 2x the protein in comparison to wheat based flours!
Coconut has been a victim of the anti-fat brigade – and wrongly so!
Coconut contains healthy fats – and when eaten in moderation – has been proven to be nutritionally beneficial.

So get your coconut on 😀

The only point is when substituting coconut flour it is not a 1:1 ratio with wheat flours, it requires 2x the amount of eggs to be added, as well as self-raising agents to be added. It can be combined with wheaten flours in a 1:3 ratio if you aren’t looking to be gluten free.

Serves: 10

Bootilicious Banana Bread

Ingredients:

  • 2 large, ripe organic bananas
  • ¾ cup organic coconut flour
  • 6 free range eggs
  • ¼ cup unsweetened almond milk
  • 1/3 cup fat free yogurt
  • ¼ cup sweetener of choice
  • 1 tbsp. melted coconut oil/olive oil
  • 1 tbsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt

Method:

  1. Pre-heat oven to 180C.
  2. Mash bananas in a mixing bowl; use a fork or your hands.
  3. Mix the rest of the ingredients into the bananas in the bowl, starting with the liquids then adding in dry ingredients till well combined; use a whisk, or wooden spoon.
  4. Line a bread/loaf tin with baking paper and grease accordingly if non-stick.
  5. When the oven is ready, pour the batter into the tin and bake for approximately 50minutes, or until a skewer comes out clean.
  6. Leave to cool completely, and then serve to your liking.

sdjalksjdla

Skinny Strawberry Banana Muffins

Right now our family is going through bananas like they are never ending… Seriously!
i managed to use 3 in my baking, Dad took 2 with him to work and my little brother had one for breakfast….

So much for rationing 😛
These muffins conjure up memories of summer, and strawberry banana smoothies…

yum.

I miss summer so much! Winter just seems to lack any real appeal factor – other than hot chocolate or chai tea 😉
So if you are in the mood for some skinny summer muffins, or just love strawberries and banana in a muffin shaped serving, you will love this completely healthy recipe!

Serves: 12

Skinny Strawberry Banana Muffins

Ingredients

©       100g rolled oats

©       ¾ cup whole meal flour

©       1 tbsp. baking powder

©       Pinch salt

©       1 tsp. cinnamon

©       1 tsp. nutmeg

©       2 mashed bananas

©       ½ cup fat free unsweetened yogurt (I recommend Jalna)

©       1 egg white

©       1 tsp. vanilla paste

©       2 tbsp. xylitol (or sugar of choice)

©       1 tbsp. shredded coconut

©       ¼ cup diced strawberries

Method

  1. Preheat an oven to 180C.
  2. Line a 12 muffin tray with liners of choice.
  3. Combine mashed bananas, coconut, diced strawberries, vanilla, cinnamon, nutmeg and salt with a wooden spoon.
  4. Mix in xylitol (sweetener of choice), egg, and all other ingredients.
  5. Combine well, then fill each muffin liner till ¾ full or the batter is evenly distributed.
  6. Bake for 15 minutes.
  7. Leave to cool on a drying rack.
  8. Store in the fridge, due to the moist nature of these muffins.

sbsm

 

 

 

Dark Chocolate, Candied Orange & Coconut Cookies

Think rich, chewy, dark chocolate, then a burst of candied orange, a subtle hint of coconut.

Anyone else drooling?
I’ve had this bet with myself that I can manage not to lick a single bowl or spoon that I use while baking.
So much harder than it looks.

But so far I’m still going!

This cookies are like a hybrid of a Terry’s Chocolate Orange with coconut thrown in :O

Only better of course 😉

Serves: 12

Dark Chocolate, Candied Orange & Coconut Cookies

Ingredients

©       100g butter

©       110g brown sugar

©       1 beaten egg

©       1 ½ tbsp. cocoa powder

©       135g plain flour

©       1 tsp. vanilla paste

©       2 tbsp. coconut

©       25g diced candied orange peel*

*I will be uploading my candied peel recipes in the near future.

Method:

  1. Preheat oven to 170C.
  2. Cream the butter and brown sugar till light and fluffy.
  3. Switching to a wooden spoon, whip in egg white and vanilla till well combined.
  4. Sift cocoa powder and plain flour, and then stir thoroughly.
  5. Fold in the vanilla paste, coconut and diced candied orange peel.
  6. Roll and place 12 cookies, evenly spaced (these cookies do spread when baked). Bake for approximately 12 minutes (These cookies will appear undercooked, leave to cool and they will harden and become chewy.)
  7. Cool, and serve (:

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