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

COCONUT ICE CREAM WITH MANGO & PASSION FRUIT

Steps:

• Scoop the ice cream into bowls. In a small bowl, mix the mango with the lime and pour it over the ice cream. Spoon the passion fruit over the top and sprinkle over the toasted coconut.