Tropical Fruit Beignet With Mango Coulis And Coconut Ice Cream Recipes

TROPICAL FRUIT BEIGNETS

Steps:

• Combine the sifted flour, yeast, salt, 1/4 cup of sugar, and the spices in a large bowl. In another bowl, combine the grapeseed oil, egg yolks, and beer. Combine the dry and wet ingredients and whisk until all the lumps are gone.
• Set a mixer on medium-high speed and in another bowl, whip the 3 egg whites with the remaining tablespoon of sugar to a medium-soft peak. Carefully fold the egg whites into the beer batter. Let this mixture rest covered, at room temperature for 1 hour.
• In a fryer or deep pot heat the oil to 375 degrees F.
• Whip the heavy cream by hand or with an electric mixer until it becomes stiff. Set aside.
• Combine the flour, cinnamon, mace, and granulated sugar. Coat the fruit with this, shaking off the excess. Now dip each piece of fruit into the batter, and drop 1 by 1 into the hot oil. Cook the beignets until they are golden brown. Place them on a large plate lined with paper towels, gently patting them to soak up excess oil.
• Dust with powdered sugar and serve immediately with the whipped cream topped with mint leaves.
• For even more flavor, serve drizzled with Almibar Syrup.
• Combine all of the ingredients in a saucepan, bring them to a boil, then let them simmer uncovered for 15 minutes, until the mixture is slightly golden and syrupy and reduced to about 1 cup. Remove the vanilla bean and cinnamon stick. Refrigerate the syrup. It will keep for up to 2 months.
• Yield: 1 cup

MANGO ICE CREAM: HELADO DE MANGO

Steps:

• Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool.
• Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.