Part 18 (1/2)

4. Bring some water to boil in a steamer large enough to hold 10 small ramekins. When the water begins to boil, place the ramekins in the steamer to heat for 2 minutes.

5. Divide the shredded coconut evenly between all of the ramekins and use a spoon to compact it in the bottom of the cups.

6. Pour the batter evenly between the cups. Steam for 10 minutes.

7. Remove the cakes from the cups as soon as they are cool enough to handle.

8. Serve warm or at room temperature.

Yields 10 cakes The combination of flours gives these cakes a light, almost a soufflelike, quality. The shredded coconut forms a slightly chewy crust. They are quite tasty with warm chocolate sauce drizzled over the top.

Coconut-Pineapple Souffle for 2 Softened b.u.t.ter for the molds Sugar for the molds cup (-inch) cubes ladyfingers or sponge cake 2 tablespoons dark rum 2 tablespoons finely chopped fresh pineapple 1 egg yolk 2 tablespoons grated sweetened coconut 2 egg whites Lemon juice 2 tablespoons sugar 1. Preheat oven to 400 degrees.

2. b.u.t.ter 2- or 1-cup soufflee molds and then sprinkle them with sugar. Refrigerate the molds until ready to use.

3. Place the ladyfinger cubes in a small bowl. Pour the rum over the cubes and let soak for 5 minutes.

4. Squeeze the juice from the pineapple, saving both the pulp and 1 tablespoon of the juice.

5. In a small bowl, beat the egg yolk with the pineapple juice until very thick. Fold in the cake cubes, pineapple pulp, and coconut.

6. In another small bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the 2 tablespoons of sugar, while continuing to beat until the whites are stiff and glossy.

7. Gently fold the pineapple mixture into the egg whites.

8. Spoon the batter into the prepared molds and bake for 8 to 10 minutes or until puffy and lightly browned.

Yields 2 The egg whites provide the lightness and the ladyfingers, the pineapple, and the coconut provide both the flavor and the texture in this wonderful dessert. Serve the soufflees with champagne by candlelight.

Mango Fool 2 ripe mangoes, peeled and flesh cut from the pits 2 tablespoons lime juice cup sugar 1 cup heavy cream 1 tablespoon confectioners' sugar Crystallized ginger (optional) Mint leaves (optional) 1. Place the mangoes in a food processor with the lime juice and sugar. Pureee until smooth.

2. In a large bowl beat the heavy cream with the confectioners' sugar until stiff.

3. Thoroughly fold the mango puree into the heavy cream.

4. Serve in goblets garnished with crystallized ginger or sprigs of mint, if desired.

Serves 46 A fool is usually a combination of heavy whipped cream and a fruit pureee. The fruit is just barely folded into the cream, leaving slight stripes. This grown-up ”pudding” is simple, light, and a true delight Citrus Fool cup orange, lime, or lemon juice 3 tablespoons sugar 3 tablespoons unsalted b.u.t.ter 1 large egg, beaten 2 (3-inch-long, -inch wide) strips of citrus zest, minced cup heavy cream 1. Place the juice in a small saucepan. Over medium-high heat, reduce the liquid by half.

2. Remove the pan from the heat and stir in the sugar and b.u.t.ter. Stir in the egg until well combined.

3. Return the pan to the burner and cook on medium-low heat for 3 to 5 minutes or until bubbles just begin to form.

4. Remove the pan from the heat and stir in the citrus zest. Place the pan in a bowl of ice and stir the mixture until it is cold.

5. In another bowl, whip the cream until stiff. Fold the citrus mixture thoroughly into the cream.

Serves 4 Make sure that you remove the pan from the heat source before you stir in the egg or it will scramble right before your eyes and the recipe will be ruined.

Pineapple-Mango Sherbet 1 large orange, peeled and segmented 2 mangoes, peeled, pitted, and cut into 1-inch cubes 1 cup pineapple pieces 1 tablespoon lime zest [image]cup sugar cup plain yogurt 1 teaspoon orange-flavored liqueur (optional) 1. Place the orange segments, mango cubes, and pineapple pieces on a baking sheet lined with waxed paper; place in the freezer for 30 to 45 minutes or until just frozen.

2. Transfer the fruit to a food processor. Add the lime zest and sugar, and process until well combined.

3. With the machine running, add the yogurt and liqueur. Process for an additional 3 minutes or until the mixture is fluffy.

4. Pour the mixture into an 8 8 pan, cover with foil, and freeze overnight.

5. To serve, let the sherbet temper at room temperature for 10 to 15 minutes, then scoop into gla.s.s dishes.

[image]Sherbet versus Sorbet Sherbet differs from sorbet in that the latter is dairy-free. In this sherbet the dairy is provided by plain yogurt, which adds creaminess and a bit of bite.

Serves 46 You can try different varieties of this same concept. How about Grapefruit-Papaya?

Mango Sauce over Ice Cream 2 mangoes, peeled, pitted, and diced 1 banana, peeled and chopped [image]cup (or to taste) sugar Juice of 2 large limes (or to taste) 1 tablespoon brandy (optional) Vanilla ice cream 1. In a medium-sized saucepan over low heat, simmer the mangoes, banana, sugar, and lime juice for 30 minutes, stirring frequently.

2. Add the brandy and simmer 5 more minutes.

3. Remove from heat and allow to cool slightly or to room temperature.

4. To serve, scoop ice cream into individual serving bowls. Spoon sauce over top.

Yields 2 cups This outstanding mango, banana, and lime sauce is great over ice cream, pound cake, or angel food cake. You might even try it spooned over some grilled fis.h.!.+

Pumpkin Custard 1 small cooking pumpkin 5 eggs [image]cup brown sugar 1. With a small sharp knife, carefully cut the top off of the pumpkin.

2. Using a spoon, remove and discard the seeds and most of the soft flesh; set the pumpkin aside.

3. In a medium-sized mixing bowl, whisk the eggs together. Stir in the brown sugar, salt, and coconut cream until well combined.