Petit
Beurre with Fresh Raspberries
and Coconut Cream
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Petit
Beurre Ingredients:
1/4 lb. All purpose Flour
2 oz. Powdered Sugar
1/4 lb. Almond Flour
8 tbls. Butter (softened)
6 tbls. Butter (softened)
Method:
In a mixing bowl with paddle, mix both flours, sugar and
1 lb. Butter. Mix until crumbly. Put on sheet pan and
bake at 300 degrees F until golden brown. Let cool. When
cool break up into a food processor and grind. Put back
in mixer with paddle and add rest of the butter. Mix until
crumbly again. Remove from mixer and place between two
parchment sheets. Roll it down to 2 - _ mm. Cut our circles
and bake on a sheet pan at 300 degrees F for about 15
minutes.
Coconut
Cream Ingredients:
1 cup Cream
1/3 cup Coconut (shredded unsweetened)
1 tbls. Malibu Rum
2 tbls. Powdered Sugar
Method:
Whip the cream with the sugar until nice and thick but
not at all stiff. It should not even hold soft peaks.
Stir in the coconut and the rum until well combined. To
assemble, place a piece of crepe on a plate, then nap
with a little cream, then some of the raspberry puree.
To
Serve:
2 1/2 cups Raspberries
2 tbls. Sugar
Method:
Mash 1 _ cups raspberries with the sugar. With remaining
raspberries make a ring of on each plate the same size
as the cookie. Pipe cream into the ring to fill leaving
a small indentation in the center. Fill with coulis. Top
with petit beurre. Dust liberally with powdered sugar.
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