Serving Size : 6
White Chocolate Orange Ice Cream, recipe separate
Mango Ambush
1 small mango, pitted, peeled, cut into large chunk
2 tablespoons dark rum
Macadamia Cookie Batter
1/2 cup macadamia nuts
1/4 pound unsalted butter, cut into 1 ounce piece
1/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Orange Coconut Cakes
vegetable oil spray
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, cut into 1 ounce piece
1 cup sugar
2 large eggs
1 tablespoon pure vanilla extract
6 ounces frozen coconut, drained
1/4 cup orange juice
2 tablespoons minced orange zest
1/2 cup hot water
1/2 cup sour cream
White Chocolate Coconut Coating
6 ounces frozen coconut, drained
1/2 pound white chocolate, chopped into 1/4″piece
1/2 cup heavy cream
Golden Cups
1 cup sugar
1/4 cup fresh lemon juice
Chocolate Aureoles
8 ounces semisweet chocolate, chopped into 1/4″piece
Cocoa Rum Sauce
6 tablespoons unsalted butter
3/4 cup sugar
3/4 cup heavy cream
6 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons dark rum
1 teaspoon pure vanilla extract
PREPARE THE WHITE CHOCOLATE ORANGE ICE CREAM
Make the ice cream, then place in an ice cream freezer until solid (depending on the freezer, sometime between 12 and 24 hours) before serving the chocolate Mango Ambush.
PREPARE THE MANGO AMBUSH
In the bowl of a food processor fitted with a metal blade, process the mango with 2 tablespoons dark rum for 15 seconds, until it is a chunky puree. Transfer the chunky mango puree to a 1 quart stainless steel or glass bowl. Tightly cover the bowl with plastic wrap and refrigerate until ready to serve.
MAKE THE MACADAMIA COOKIES
Preheat oven to 325 degrees.
Toast the macadamia nuts on a baking sheet in the oven until golden brown, about 10 minutes. Cool nuts to room temperature before coarsely chopping in a food processor fitted with a metal blade for 15 seconds. Set aside. Line 2 baking sheets with parchment paper.
Place 1/4 pound butter, 1/4 cup sugar and the corn syrup in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 4 minutes until soft. Use a rubber spatula to scrap down sides of the bowl. Add 1/2 teaspoon vanilla extract and beat on high for 30 seconds. Add the chopped macadamia nuts and beat on high for 30 seconds. Scrape down the bowl. Add 2/3 cup flour and mix on low for 30 seconds until incorporated. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until it is thoroughly combined.
Using 2 heaping tablespoons (approximately 2-1/2 ounces) of the batter for each cookie, portion 1 cookie in the center of each of the 2 parchment-lined baking sheets. Use a cake spatula to spread the batter into a circle about 4″ in diameter (the batter will spread during baking). Bake both sheets on the center rack of the preheated oven for 22 minutes, until lightly golden brown around edges. remove the cookies from the oven. Immediately use a 4-1/2″ round pastry cutter to cut out each cookie into an identical circle.
Remove the outer portion of the cookie and discard (right into your mouth:-). Allow the cookies to cool at room temperature while baking the remaining cookies.
Prepare 4 more cookies following the same procedure.
Once the cookies have been baked and cooled, they may be stored in a tightly sealed plastic container at air-conditioned room temperature. They will stay crisp for several days.
PREPARE THE ORANGE COCONUT CAKES
Preheat oven to 325 degrees.
Prepare six 8 ounce ovenproof souffle cups by evenly coating the inside of each with vegetable oil spray.
In a sifter combine 1-3/4 cups flour, baking powder, baking soda and 1/2 teaspoon salt. Sift onto a large piece of waxed paper and set aside until needed.
Place 1/2 pound butter and 1 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 5 minutes until fairly smooth. Use a rubber spatula to scrap down sides of bowl. Add the eggs, one at a time, beating on medium for 1 minutes and scraping down bowl after each addition. Add 1 tablespoon vanilla and beat on high 1 minute. Scrape down bowl. Add 6 ounces of coconut, orange juice and orange zest and beat on medium for 30 seconds until incorporated. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 30 seconds. Add the hot water and sour cream and beat on medium for 1 minute. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.
Evenly divide the cake batter into the prepared souffle cups. Place the souffle cups on a baking sheet with sides and bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove cakes from oven and cool for 20 minutes before removing the cakes from the souffle cups. After removing the cakes, place them on a cooling rack to cool completely, about 1 hour.
Use a serrated knife to trim the rounded tops from each cake to create a flat surface. Using a #20 ice cream scoop, scoop out a hollow 2″ in diameter and 1″ deep from the center of the top of the cake. Set the cakes aside.
PREPARE THE WHITE CHOCOLATE COCONUT COATING
Preheat oven to 325 degrees.
Toast 6 ounces coconut on baking sheet with sides until lightly golden brown, about 20-22 minutes. Remove from oven and allow to cool to room temperature while making the white chocolate ganache.
Make the ganache by placing the white chocolate in a 4 quart bowl. Set aside. Heat 1/2 cup heavy cream in a 1-1/2 quart saucepan over medium heat. Bring to boil. Pour the boiling cream over the white chocolate and set aside for 5 minutes. Use a whisk to stir until smooth. Refrigerate the ganache for 15-20 minutes until slightly firm but not hard.
Use a cake spatula to coat the sides of each cake with a thin layer of the white chocolate ganache (about 2 level tablespoons of ganache for each cake). Place the toasted coconut in a quart bowl. Roll the sides of each cake in the toasted coconut to coat evenly and lightly all the way around.
PREPARE THE GOLDEN CUPS
Place 1 cup sugar and the lemon juice in a 3 quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar by heating for 4-1/2 to 5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Remove the saucepan from the heat. Immediately portion about 1-1/2 tablespoons of caramelized sugar in the hollow of each cake. Pick up a cake, then quickly and carefully, rotate it to allow the sugar to coat the entire surface of the hollow, up to the top inside edge to create a cup. Repeat the procedure until the inside hollow of each cake has been coated with the golden sugar. Set aside for the golden sugar to harden.
MAKE THE CHOCOLATE AUREOLES
Line a baking sheet with parchment paper. Heat 1″ of water in the bottom half of a double boiler over medium heat. With the heat on, place the semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir until the chocolate reaches a temperature of 90 degrees. Pour the chocolate onto the parchment-lined baking sheet, and use an offset cake spatula to spread it in an even layer over the entire surface of the parchment paper. Place the sheet in the refrigerator for 7 to 8 minutes, until the chocolate gets slightly firm but not hard. Remove the sheet from the refrigerator and use a 3-1/2″ round pastry cutter to cut 6 evenly spaced circles into the chocolate. Now use a 2″ round pastry cutter to cut a circle in the center of each of the larger circles.
Refrigerate the chocolate until it is hard, about 10-15 minutes. Remove the baking sheet from the refrigerator. Remove the Chocolate Aureoles from the parchment paper on the baking sheet (use a tip of a paring knife to separate the outer chocolate ring, the aureole, from the smaller inner circle, if necessary). Save the remaining chocolate inner circles and other trimmings to melt for decorating the Macadamia Cookies. Store the Chocolate Aureoles, each separated from the other by a small piece of wax paper, in a tightly sealed plastic container in the refrigerator until ready to serve.
DECORATE THE MACADAMIA COOKIES
Heat 1″ water in the bottom half of double boiler over medium heat. With the heat on, place chocolate trimmings from the aureoles in the top half of double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 2 minutes. Transfer the melted chocolate to a 1 quart bowl.
Arrange the macadamia cookies close together on a piece of wax paper or parchment paper. Drizzle about 1 tablespoon melted chocolate in thin lines onto the top of each cookie (you will have a spoonful or two of melted chocolate to spare). Allow the cookies to set at room temperature for 25-30 minutes to firm chocolate. Store in tightly sealed plastic container until ready to serve.
MAKE THE RUM SAUCE
Heat 6 tablespoons butter, 3/4 cup sugar, 3/4 cup heavy cream, cocoa powder and 1/4 teaspoon salt in a 3 quart saucepan over medium heat. When hot, stir with a whisk to combine the ingredients and dissolve the sugar. Bring to a boil. then lower the heat and simmer for 5 minutes, stirring occasionally. Remove the saucepan from heat. Add 2 tablespoons dark rum and 1 teaspoon vanilla and whisk to combine. Transfer the sauce to a double boiler to keep warm until ready to serve or if not using right away, cool in an ice-water bath. Store in a tightly sealed plastic container in the refrigerator until ready to use. Warm the sauce in a double boiler before serving.
ASSEMBLE THE AMBUSH
Spoon 4 tablespoons of the Cocoa Rum Sauce onto each dessert plate. Position an Orange Coconut Cake onto the sauce in the center of each plate. Portion 2 tablespoons of the Mango Ambush into the Golden Cup of each cake. Center a Macadamia Cookie on top of each cake. Place a #20 scoop of White Chocolate Orange Ice Cream onto the center of each Macadamia Cookie. Top each scoop of ice cream with a Chocolate Aureole. Serve immediately.
White Chocolate Orange Ice Cream
1-1/2 cups orange juice
1 cup sugar
1/2 cup julienned orange zest
6 ounces white chocolate, chopped into 1/4″piece
2-1/2 cups whole milk
1 cup heavy cream
4 large egg yolks
PREPARE THE ICE CREAM
Heat the orange juice, 1/2 cup sugar and the julienned orange zest in a 3 quart saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring to boil. Allow to boil for 20 minutes until syrupy. Transfer to a 4 quart bowl and cool in an ice-water bath to a temperature of 40-45 degrees, about 10 minutes. Cover with plastic wrap and refrigerate until needed.
Heat 1″ water in bottom of a double boiler over medium heat. With the heat on, place the white chocolate and 1 cup of the milk in the top half of the double boiler. Use a rubber spatula to stir until completely melted and smooth, about 7-8 minutes. Transfer the mixture to a 1 quart bowl and set aside until needed.
Heat the remaining milk, heavy cream and 1/4 cup sugar in a 3 quart saucepan over medium-high heat. Stir to dissolve the sugar. Bring to a boil.
While the cream mixture is heating, place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high for 2 minutes. Use a rubber spatula to scrape down sides of bowl, then beat on high until slightly thickened and lemon-colored, 2-1/2 to 3 minutes. Timing is important. If at this point the cream has not yet started to boil, adjust the mixer speed to low and continue to mix until it does boil. If the eggs are not mixed until this point when the boiling cream is added, undesirable lumps may form.
Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees, about 1 minute. Remove from the heat and transfer to a 4 quart bowl. Add the melted chocolate mixture and stir to combine. Cool in an ice-water bath to a temperature of 40-45 degrees, about 20 minutes. When the mixture is cold, freeze in an ice cream freezer according the manufacture’s instructions. transfer the semifrozen ice cream to a 2 quart plastic container. Use a rubber spatula to fold in the chilled orange juice mixture until thoroughly combined. Securely cover the container, then place in the freezer for several hours before assembling the dessert.