Back
Coral Reef
Recipe by Trent Vu
This exquisite dessert dish combines coconut, lime and vanilla to create an explosion of flavours in your mouth.
- Steps
- Ingredients
Ingredients
Milk Skin Shards
Desert Lime Cheesecake
Yoghurt Sorbet
Coconut Crumb
Coral Tuile
Garnish
Select All
Steps
- Preheat oven to 90C fan forced. Prechill ice cream machine.
- For the Milk Skin Shards, place milk into a frypan over low heat, ensuring the milk does not boil.
- Add the sugar and skim milk powder and stir until dissolved.
- Allow a skin to form on the surface of the milk, about 5 minutes.
- Run a knife around the perimeter of the pan to separate the milk skin from the pan.
- Lightly spray a sheet of baking paper with oil, then press onto the surface of the milk skin. Carefully lift the baking paper away from the pan, then place onto a large flat baking tray, paper side down.
- Allow milk to form skin again and repeat the process.
- Bake in the oven, with the door propped ajar, until completely dried out and crispy, about 45 – 50 minutes.
- Remove from the oven and allow to cool. Break into shards then store in an airtight container until ready to serve.
- For the Desert Lime Cheesecake, place the cream cheese, caster sugar and desert lime powder into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and well combined, about 3-4 minutes.
- In a separate bowl, whisk the cream to soft peaks.
- Using a rubber spatula, vigorously combine 1 spatula of whipped cream into the cream cheese to light-en the mixture. Gently fold through the remainder of the whipped cream into the mixture, ensuring the cream is fully incorporated.
- Transfer the cheesecake mixture into eight 10cm long half cylinder silicone moulds. Scrape off excess and level the surface using an offset spatula. Place moulds on a tray and place into the freezer until firm, about 1 hour.
- For the Yoghurt Sorbet, combine 50g yoghurt, glucose syrup and caster sugar in a saucepan over me-dium-low heat. Gently heat, stirring, until sugar is dissolved. Remove from the heat and transfer to a medium bowl. Allow to cool slightly then whisk in remaining yoghurt and vanilla.
- Transfer to ice cream machine and churn according to manufacturer’s instructions. Transfer sorbet to the freezer until ready to serve.
- Increase oven temperature to 140C.
- For the Coconut Crumb, combine the plain flour, brown sugar and desiccated coconut in a medium mixing bowl.
- Add the melted butter and stir to combine to a crumb.
- Transfer to a lined baking tray and bake for 10 minutes. Remove from oven, stir, then bake until golden brown, about 5 minutes. Remove from oven and allow to cool.
- Twenty minutes before serving, spoon a line of Coconut Crumb on each serving plate. Place a portion of Desert Lime Cheesecake on top.
- For the Coral Tuile, place ingredients into a bowl and whisk until smooth and free of lumps.
- Heat a medium non-stick frypan over medium heat.
- Pour in enough mixture to evenly coat the base of pan. Allow to cook until water has evaporated, about 3-4 minutes.
- Carefully remove tuile from pan and drain on paper towel. Transfer to wire rack to cool. Snap into shards to serve. Wipe out the frypan and repeat process to make another tuile.
- To serve, lightly dust plates with Davidson plum powder. Spoon some finger lime pearls into the crumb around the Desert Lime Cheesecake. Carefully insert Milk Skin Shards and Coral Tuile shards along each cheesecake. Garnish with fennel fronds. Spoon a small pile of coconut crumb next to the cheese-cake, then use a hot spoon to place a quenelle of Yoghurt Sorbet on top.
