Purple potato and coconut ice cream on coconut crumbs Granny Smith caviar, semolina pudding froth crackers
Preparation
- Purple potato and coconut ice cream: For the simple syrup, bring the sugar and water to the boil in a pan and mix well. Place the potatoes, simple syrup, coconut milk and coconut mousse in a pan and simmer gently until the potatoes are soft. Blend to a fine purée with a hand blender, leave to cool and process into ice cream in an ice cream maker. Alternatively, pour into a paco jet container, freeze and then pacotize.
- Coconut crumbs: Place all of the ingredients in a blender and blend thoroughly.
- Granny Smith caviar: Pour the oil into a litre jug and place in the fridge for approx. 5 hours. Mix the apple juice with the food colouring and agar-agar in a pan and simmer for at least 2 minutes. Pour into squeeze bottles and gradually drizzle into the cold oil in cool surroundings. Strain through a sieve from time to time and repeat the process until everything is used up. Rinse in cold water and chill.
- Milk froth crackers: Heat the milk with the glucose syrup to 70 °C and froth vigorously with a hand blender. Skim off the froth, transfer to a silicone mat and leave to dry in the oven at 50 °C for approx. 8 hours.
- Semolina pudding: Bring the milk, sugar and vanilla sugar to the boil. Stir in the semolina and simmer, stirring constantly, until it thickens slightly. Remove the pan from the heat and leave to infuse. Stir occasionally to prevent a skin from forming.
- Serving suggestion: Arrange the semolina pudding and coconut crumbs side by side on plates. Break the dried milk froth into small pieces and sprinkle over the semolina pudding. Place the purple coconut ice cream in a donut shape on top of the crumbs and garnish with the Granny Smith caviar. - 259
Ingredients
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Purple potato and coconut ice cream
340 ml simple syrup: 500 g sugar, 300 ml water
500 g potatoes, purple, cut into small cubes
450 ml coconut milk
50 g coconut mousse -
Coconut crumbs
150 g coconut crisps, dried
'70 g coconut mousse
10 g vanilla sugar -
Granny Smith caviar
1 l cold oil
500 ml juice of Granny Smith apples
5 g green food colouring
10 g agar-agar -
Milk froth crackers
500 ml milk
50 ml glucose syrup -
Semolina pudding
500 ml milk
25 g sugar
25 g vanilla sugar
50 g semolina