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1/2 cup sugar |
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1/4 cup water |
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1/4 cup Culinary Traditions™ Blood Orange Concentrate, thawed |
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1/4 cup Culinary Traditions™ Key Lime Concentrate, thawed |
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1/4 cup Culinary Traditions™ Meyer Lemon Concentrate, thawed |
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1 tsp Culinary Traditions™ Orange Zest, thawed |
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8 tbsp. butter |
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16 slices crusty sourdough or other rustic bread, cut into 3" rounds, 1/2" thick |
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3/4 cup Culinary Traditions™ Blackberry, thawed |
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4 tsp. Culinary Traditions™ Orange Zest, thawed |
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1 tbsp. fresh mint leaves, chiffonade |
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1/2 cup fresh coconut shards |
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Method:
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| 1. | Heat sugar and water, stirring until sugar is melted.
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| 2. | Remove from heat and cool slightly.
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| 3. | Stir in and Orange Zest.
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| 4. | Heat butter in 8" saute pan. Dip bread in citrus syrup and saute until lightly carmelized. Repeat until all bread is carmelized. Bread carmelizes very easily so watch carefully and remove just as it starts to color.
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| 5. | Decorate plate with lines of Blackberry puree. Top with 2 slices of Pain Perdu. Place a scoop of coconut ice cream on Pain Perdu. Place 1/2 tsp. Orange Zest on top of ice cream, then sprinkle with mint.
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| 6. | Sprinkle toasted coconut shards around plate.
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Coconut Ice Cream:
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2 cups milk |
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1/2 cup sugar |
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6 egg yolks |
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1/2 tsp. vanilla |
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1 1/2 cups Culinary Traditions™ Coconut, thawed |
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1/2 cup heavy cream |
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Method:
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| 1. | Heat milk and sugar.
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| 2. | Beat egg yolks in a small bowl.
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| 3. | Add a little hot milk to eggs.
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| 4. | Place egg mixture in pan and cook until thickened, about 180 degrees.
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| 5. | Cool and add vanilla, Coconut puree and cream.
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| 6. | Process in ice cream machine.
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