Pineapple
Coconut Parfait
By
Chef Gary Danko, Gary Danko
Restaurant, San Francisco,
CA
Coconut
Pastry Cream Ingredients:
2
cups Milk
2 cups Coconut Milk
2/3 cup Sugar
10 tbls. Cornstarch
4 Egg Yolk
2 Eggs
8 tbls. Butter (unsalted)
1/4 cup Toasted Coconut
2 tbls. Dark Rum
1 cup Heavy Cream
Method:
Combine milk, coconut milk and sugar. Bring
to just under the boil. In a saucepan combine
cornstarch, sugar, egg yolk and egg yolks. Whisk
milk mixture into the egg yolks mixing well.
Place over i| medium heat, stirring constantly,
bring to a boil. Stir in the butter, coconut
and rum until incorporated into the mixture.
Cool. Refrigerate until needed.
To
Finish Pastry Cream:
Beat heavy cream to medium soft peaks; fold
into pastry cream to lighten.
Pineapple
Compote:
1 Ripe Pineapple (peeled and cut into 1/4 inch
cubes)
4 tbls. Sugar
1 pinch Black Pepper
4 tbls. Essensia (Orange Muscat)
Method:
1. In
a large saute pan melt the sugar. Stir in the
pineapple and essensia, cook until juices concentrate.
The pineapple should hold its shape. Cool.
2. In
a 3 - inch ring mold line the bottom with a
thin layer of genoise. Pipe the pastry cream
about 1-inch high into the mold. Top with a
layer of pineapple compote. Refrigerate until
ready to serve.
To
Serve:
Dot plate with fruit purees. Set unmolded parfait
on plate. Top with tuile and serve with coconut
sorbet.
Other
Great Chef
Recipes:
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Sorbet
Coconut
Tuiles
Duck
Prosciutto and Fole Gras Torchon with an Apple
Gastrique
Juniper
Spiced Venison Medallions, Cranberry Onion Compote
with a Chestnut Spaetzle
Moroccan
Spiced Squab with Chermoula and Orange-Cumin
Carrot
Pineapple
Coconut Cream Parfait with Tropical Coulis
Seared
Filet of Beef with Porcini Mushrooms, Candied
Shallots and Potato Gratin
Seared
Foie Gras with Apricot and Verjus
Other
Related Links:
The
Essence of Danko
Stock
Making Tips
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