Recipes

Lemon Grass Panna Cotta With Yuzu Curd Tart, Lime Meringue, Coconut Cake and Grilled Pineapple Sorbet

Bill Fitzgerald

Pastry Chef

Cima

Beaver Creek
Colo.
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Menu Price: 
$8.00
Food Cost: 
25%
Yield: 
20 servings
Ingredients: 
7
c
Cream
1
c
Milk
8
Oz
Sugar
1/2
each
Vanilla Bean
15
g
Lemon Grass
3
g
Kaffir Lime Leaves
2
g
Salt
6
each
Gelatin Sheets, Gold
As needed
Recipe: 
11/4
c
Recipe: 
20
each
Shiso Leaves, Small
20
each
Recipe: 
10
each
Recipe: 
20
each
Cilantro Whipped Cream, 1-Ounce Quenelles (See Note)
As needed
Recipe: 
20
each
Recipe: 
As needed
Toasted Coconut
1
Mix together cream, milk, sugar, vanilla, lemon grass, kaffir lime leaves and salt. Heat over medium heat for about 8 minutes, reduce to a simmer, steep for 30 minutes, then strain.
2
Bloom gelatin and add to hot cream mixture. Cool and pour into 2-ounce plastic cups. Refrigerate overnight to set.
3
Decorate each plate with 3 dots of passionfruit caramel and spread out like a pinwheel. Put a tablespoon of lime meringue on one side of plate, spreading it back with a small offset spatula, then toast it until golden. Place panna cotta on top of meringue. Garnish panna cotta with a shiso leaf. On other side of plate, lay a piece of coconut cake and a half of a yuzu tart. Garnish tart with a small quenelle of cilantro whipped cream and a fine line of sesame dust. Place a quenelle of grilled pineapple sorbet on top of coconut cake, and finish with toasted coconut.
Notes: 
Note: 
To make cilantro whipped cream, combine whipped cream with minced cilantro.
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