Back

Citrus Pain Perdu with Coconut Ice Cream

Citrus Pain Perdu with Coconut Ice Cream

8 Servings

Susan Walter, Chef

   • 1/2 cup sugar
    • 1/4 cup water
    • 1/4 cup The Perfect Purée Blood Orange Concentrate,  thawed
    • 1/4 cup The Perfect Purée Key Lime Concentrate,  thawed
    • 1/4 cup The Perfect Purée Meyer Lemon Concentrate,  thawed
    • 1 tsp The Perfect Purée Orange Zest,  thawed
    • 8 tbsp. butter
    • 16 slices crusty sourdough or other rustic bread, cut into 3″ rounds, 1/2″ thick
    • 3/4 cup The Perfect Purée Blackberry,  thawed
    • 4 tsp. The Perfect Purée Orange Zest,  thawed
    • 1 tbsp. fresh mint leaves, chiffonade
    • 1/2 cup fresh coconut shards
Method:
1. Heat sugar and water, stirring until sugar is melted.
2. Remove from heat and cool slightly.
3. Stir in Blood Orange, Key Lime, Meyer Lemon and Orange Zest.
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.
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.
6. Sprinkle toasted coconut shards around plate.
Coconut Ice Cream:
    • 2 cups milk
    • 1/2 cup sugar
    • 6 egg yolks
    • 1/2 tsp. vanilla
    • 1 1/2 cups The Perfect Purée Coconut,  thawed
    • 1/2 cup heavy cream
Method:
1. Heat milk and sugar.
2. Beat egg yolks in a small bowl.
3. Add a little hot milk to eggs.
4. Place egg mixture in pan and cook until thickened, about 180 degrees.
5. Cool and add vanilla, Coconut puree and cream.
6. Process in ice cream machine.
Comments are closed.