Feb 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Mekong Dream

Mekong Dream by Elizabeth Falkner.

"Elizabeth Falkner, Chef Consultant in New York, NY, shares her Mekong Dream recipe in the DessertProfessional.com Dessert Trio column."

 


In DessertProfessional.com's latest issue, the Dessert Trio column features three different dessert perspectives on coconut, from three top pastry chefs, François Payard, Michael Laiskonis and Elizabeth Falkner. Click the following to see recipes and notes by:
François Payard | Michael Laiskonis


 

Notes: I am craving desserts that are far less sweet, and in fact pleasurable and healthy to an extent. I find that I like the subtle sweetness of letting coconut come through in all three components, and allow the dish to taste like flavors from Thailand or Laos. I have never been to Southeast Asia so this is a Mekong Dream.

Yield: 4 servings

Coconut Kefir Lime Cloud:

  • 1.76 oz/50 g yogurt
  • 12.3 oz/350 g water
  • 1 oz/30 g albumina powder (Sosa)
  • 1.4 oz/40 g coconut powder
  • 0.7 oz/20 g coconut oil
  • 2 Kefir lime leaves
  • 2.5 oz/70 g granulated sugar
  • 0.03 oz/1 g kosher salt
  • 0.07 oz/2 g xanthan gum

Puree everything in VitaMix blender for 2 minutes. Pour into iSi syphon and charge with 2 charges. Chill.

Thai-Basil-Dandelion-Peanut Butter Crema:

  • 0.7 oz/20 g Thai basil
  • 1.4 oz/40 g dandelion leaves  or kale
  • 1 oz/30 g peanut butter
  • 0.35 oz/10 g granulated sugar
  • 0.5 oz/15 g coconut powder
  • Pinch of salt
  • 0.14 oz/4 g gochujang

Blanch the Thai basil and dandelion in boiling water. Shock in ice bath. Puree with peanut butter, sugar, coconut powder, salt and gochujang. Add a little water to thin out as needed.

Crispy Bits:

  • 1.76 oz/50 g brown rice syrup
  • 1.76 oz/50 g crisp brown rice cereal
  • 0.35 oz/10 g coconut oil
  • 0.03 oz/1 g kosher salt
  • 0.7 oz/20 g unsweetened flaked coconut
  • 0.5 oz/15 g cacao nibs
  • 1 oz/30 g Spanish peanuts

Combine all ingredients together in a bowl to coat. Pour onto a parchment-lined baking sheet and bake at 325 for 10-12 minutes. Cool.

Assembly:

  • 1 lime

Smear some of the Thai Basil-Dandelion-Peanut Butter Crema on each serving bowl. Dispense some of the Coconut Kefir Lime Mousse into serving bowls. Distribute some of the Crispy Bits in each dish. Finish by grating some lime zest on top.

Tasty Food Photography eBook

Most Read Articles

Popular Recipes

Find Us on Facebook

Freshly Frozen

Chocolate Bites

Pastry Talk

Tasty Food Photography eBook