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Coconut coupe

Time 50 minutes
Yields Serves 12
Coconut coupe

Lime gelee

1

If using gelatin sheets, soak them in a small bowl of cold water until softened, 2 to 3 minutes.

2

In a small saucepan, combine half the lime juice with the simple syrup and vanilla bean. Drain the gelatin sheets, squeezing out the excess water, and add them to the saucepan (if using powdered gelatin, gently sprinkle it over the liquid in the pan, allowing the powder to soak up some of the liquid and soften).

3

Heat the liquid over low heat, stirring occasionally just until the gelatin is dissolved. Remove from the heat and stir in the remaining lime juice. Strain the liquid and discard the vanilla bean. Divide the gelee among 12 martini glasses and refrigerate, uncovered, until set, several hours to overnight.

Raspberry marmalade

1

In a small bowl, combine the sugar and pectin.

2

Place the berries in a medium saucepan and pour the sugar mixture over the berries, stirring gently to combine. Cook over low heat, stirring occasionally, until the sugar is dissolved and the mixture has thickened to a jam-like consistency. Place in a nonreactive container, cover tightly and refrigerate until chilled. This makes about 2 cups of marmalade, slightly more than is needed for this recipe. The remainder will keep, covered and refrigerated, for 1 week.

Assembly

1

Spoon 2 tablespoons of raspberry marmalade into each glass, spreading it gently and evenly over the surface of the set gelee. Add a single layer of fresh raspberries to each.

2

Place a sable cookie over the raspberries in each glass and then place a scoop of sorbet on each cookie. Garnish each with a meringue set on a tilt into the sorbet. Serve immediately.

Adapted from Brix@1601 executive pastry chef Renee Ward. Make the marmalade and the gelee the day before serving. Gelatin sheets are available at cooking and baking supply stores. Apple pectin is available at cooking and baking supply stores, as well as at some well-stocked supermarkets. To make simple syrup, combine equal parts sugar and water in a saucepan and heat, stirring occasionally, until the sugar is dissolved.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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