The New York City–based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin.
1. Make the coconut gelatin: Grease an 8" x 5" loaf pan; line bottom and sides with parchment paper; grease paper and set aside. Heat coconut milk, 2 tbsp. Sugar, and salt in a small saucepan over medium-high heat; cook, stirring often, until mixture reduces slightly, 4–5 minutes. Remove from heat. Add gelatin mixture and whisk until dissolved; let cool. Meanwhile, using a hand mixer, whisk egg whites in a bowl until frothy. While whisking, add remaining sugar and whisk until stiff peaks form. Gently fold egg whites into coconut mixture; pour into prepared pan. Chill until completely set, about 6 hours.
2. Make the glazed strawberries: Heat orange juice, sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat; whisk in gelatin. Pour mixture into a medium bowl; chill for 1 hour. Gently stir in strawberries and lemon zest; let sit for 10 minutes.
3. To serve, release coconut gelatin from pan by sliding a knife along edge of pan. Cut gelatin into 3/8" cubes (or larger squares, if desired). Divide strawberries between 6 plates; top with coconut cubes. Garnish with mint leaves.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2406mg | 83 % | |
Potassium 36.5mg | 1 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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