Papaya and Cheese Charlotte with Coconut-Vanilla Sauce
Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate overnight.
Ingredients
- Custard Base
- Milk - 1 cup
- Vanilla bean - 1
- Plain gelatin - 1 envelope
- Cold Water - 1/4 cup
- Egg Yolks - 3
- Sugar - 1/4 cup
- Ladyfingers - 3 dozen
- Strawberry - 1 (alt. regular papaya), peeled, seeded, and chopped
- Heavy (whipping) cream - 1/2 cup, slightly whipped (no peaks)
- Mascarpone Filling
- Plain gelatin - 1/2 envelope
- Cold Water - 2 tablespoons plus 1/2 cup
- Sugar - 1 cup
- Egg Whites - 3
- Salt - Pinch
- Lemon Zest - Zest of 1 lemon, grated
- Mascarpone Cheese - 1 cup (8 oz), at room temperature
- Coconut-Vanilla Sauce
- Coconut Milk - 1-1/2 cups
- Vanilla Extract - 1 tablespoon
- Garnish
- Coconut - 2 ounces, flaked
- Fresh edible flowers
Instructions
To make the custard base: Put the milk in a heavy saucepan. Split the vanilla bean and scrape the seeds into the milk, then drop in the pods. Bring the milk to a boil over medium-high heat, then immediately take it off the heat. Sprinkle the gelatin over the water and let stand for 3 minutes to soften the gelatin. In a small bowl, whisk the egg yolks with the sugar until smooth. Whisk a spoonful of the hot milk into the eggs to temper them, then whisk the egg mixture into the milk in the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat a spoon, about 2 minutes. Remove from heat. Stir in the gelatin mixture until completely dissolved. Strain the custard through a fine-meshed sieve into a bowl. Place the bowl in a larger bowl filled with ice and stir until cooled.
Dip the back of each ladyfinger in the custard base. Stand ladyfingers around the sides of an 8-cup charlotte mold, fitting them tightly together. Cover the bottom of the mold with ladyfingers, cutting to fit in a radial pattern.
To finish the custard: Puree the papaya in a blender or food processor. Strain the puree through a fine-meshed sieve. Beat the strained puree into the cooled custard. Fold in the whipped cream. Pour the custard into the mold; the mold will be half full. Refrigerate in the mold for at least 15 minutes.
To make the mascarpone filling: Sprinkle the gelatin over the 2 tablespoons of water. In a heavy saucepan, combine the sugar and the 1/2 cup of water and swirl to mix. Boil over medium-high heat until the mixture reaches 240 F, or until a small amount dropped into a glass of cold water forms a soft pliable ball. Stir in the gelatin until dissolved. In a large bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the sugar mixture in a small stream while beating to stiff peaks. Let cool.
In a medium bowl, beat the lemon zest into the mascarpone. Gently fold the mascarpone into the cooled meringue. Fill the remainder of the charlotte mold with the mascarpone filling and smooth the top. Refrigerate overnight.
To make the sauce: Just before serving, whisk the coconut milk and vanilla together in a small bowl.
To serve: Using a long knife, loosen the charlotte from the sides of the mold and invert the mold onto a serving plate. Spoon sauce around the charlotte. Sprinkle flaked coconut on top of the charlotte and sauce. Garnish with edible flowers.
Roasted Opakapaka with Orange-Ginger Butter
Roasted Opakapaka with Orange-Ginger Butter
When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and monkfish may be substituted.
Ingredients
- Opakapaka - 1 whole, other mild white-fleshed fish, about 2-1/2 pounds, cleaned
- Salt and freshly ground black pepper to taste
- Extra-Virgin Olive Oil - 2 tablespoons
- Fresh savory - 1 small, bunch
- Hawaiian or Thai Chili - 1, seeded and chopped, or 1 pinch of red pepper flakes
- Orange - 1/2, cut in 1/4-inch slices
- Potato-Carrot Puree
- Potatoes - 2, large, peeled and coarsely chopped
- Carrot - 1, peeled and coarsely chopped
- Unsalted Butter - 4 tablespoons
- Salt, ground nutmeg, and white pepper to taste
- Orange-Ginger Sauce
- Water - 1/4 cup
- Unsalted Butter - 1/2 cup (1 stick), cut into pieces
- Fresh Ginger - 2 teaspoons, minced
- Hawaiian or Thai chili - 1, seeded and chopped, or 1 pinch of red pepper flakes
- Orange Juice - 1 orange
- Orange - 1, sectioned and seeded
- Green Onions - 2, tops only, chopped
Instructions
To prepare the fish: Preheat the oven to 450 F. Place the whole fish on a work surface. With a sharp knife, score the fish in a criss-cross pattern on each side. Sprinkle the fish cavity with salt and pepper. Fill the cavity with the savory and chili, and top the fish with orange slices. In a large ovenproof saute pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 minutes, until the meat flakes but is still moist. Remove from heat.
To make the puree: In a medium saucepan of salted, boiling water, cook the potato and carrots until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Puree. Set aside and keep warm.
To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter, then the ginger, chili, and orange juice. Cook until reduced by one fourth in volume.
To serve: Arrange the fish on a platter. Place the puree in a large pastry bag fitted with a large star tip and pipe curving swirls of puree on each side of the fish. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.
Ahi Tartare with Taro Chips
Ahi Tartare with Taro Chips
Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg yolks at your market, substitute the heavy cream.
Ingredients
- Egg Yolk - 2 (alt 2 tablespoons heavy cream)
- Hawaiian Salt - To taste (alt. kosher salt)
- Freshly ground black pepper to taste
- Wasabi Powder - 1 teaspoon
- Lemon Juice - 2 tablespoons, fresh
- Soy Sauce - 1 teaspoon
- Extra Virgin Olive Oil - 2 tablespoons
- Maui - 2 tablespoons (alt. other sweet white onion), finely chopped
- Cornichon pickles - 2 tablespoons, finely chopped
- Capers - 2 tablespoons, chopped
- Herbs - 2 tablespoons minced fresh (parsley, chervil, tarragon, chives)
- Ahi Tuna - 8 oz, cut into 1/4-inch dice
- Taro Chips
- Taro root - 1, peeled, thinly sliced, and soaked in cold water (alt. 1 large sweet potato)
- Peanut Oil - For frying
- Hawaiian or Kosher Salt - To taste
- Lettuce - 2 cups, leaves
Instructions
To make the tartare: Combine the egg yolks or cream, salt, pepper, wasabi powder, lemon juice, and soy sauce in a bowl. Gradually whisk in the olive oil. Add the onion, cornichons, capers, and herbs. Just before serving, toss the diced ahi with this dressing.
To make the chips: Drain the taro root or sweet potato chips and pat dry with paper towels. In a wok or deep fryer, heat 1 inch of oil to 375 F., or until almost smoking. Add the chips and fry for 2 to 3 minutes, turning, until they brown and are cooked through. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
To serve: Divide the lettuce leaves among four salad plates and top each with one-fourth of the tartare. Serve with taro chips on the side.
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