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Emotion exotic

Time 1 hour 45 minutes
Yields Serves 6
Emotion exotic

Almond tuiles

1

Heat the oven to 400 degrees. Meanwhile, in a small frying pan over medium heat, toast the sliced almonds until golden brown and fragrant, about 3 minutes.

2

In a food processor, grind the almonds and half the sugar to a coarse consistency, pulsing for about 25 seconds.

3

In an electric mixer, cream the butter with the remaining sugar until well incorporated, about 1 minute. Add the salt, cream and ground almond mixture. Mix well, scraping down the sides of the bowl as needed. Add the egg white and mix well. Add the flour and mix until incorporated.

4

Make a template by tracing a 3-inch round cookie cutter onto a thin piece of cardboard. Cut out the circle and trim the rest of the cardboard to within 1 inch around the hole.

5

Place the template on a Silpat-lined baking sheet. Spoon 1 rounded teaspoon of batter into the template. Using an offset spatula, smooth the batter as evenly as possible in the template. Space the tuiles several inches apart.

6

Bake for about 6 to 8 minutes, rotating once, until the tuiles are dark golden brown around the edges and golden in the center. They will not brown evenly. Watch carefully during the final minute because they burn easily. Let cool completely on the Silpat, then gently lift the cookies off the baking sheet. Makes 20 tuiles.

Pistachio creme brulee

1

Heat the oven to 325 degrees. In a medium bowl, whisk the egg yolks with half of the sugar until incorporated and set aside. In a small saucepan over medium heat, boil the milk and cream with the rest of the sugar and the pistachio paste until the sugar and the pistachio paste have dissolved, about 2 minutes. Whisking, add in the egg yolk mixture until incorporated.

2

Strain the pistachio creme mixture through a chinois or fine-mesh sieve. Fill each of 6 glasses with one-fourth cup of pistachio creme. Place the glasses in a 9-inch-square pan and fill with simmering water to the top of the custard in the glasses. Bake 20 to 25 minutes. The texture, when the creme comes out of the oven, should be just set (not firm). Let cool in the water bath to room temperature, then refrigerate until chilled, about 30 minutes.

Coconut and tapioca 'jus'

1

In a small bowl, soak the tapioca in cold water for 2 hours. Drain the tapioca into a fine-mash strainer and rinse with cold water. Drain well.

2

Soak the gelatin sheet for 20 minutes in cold water. In a saucepan, heat the milk with the sugar and the orange zest. When it comes to a boil, add the tapioca and cook 35 minutes over low heat.

3

In a separate saucepan, bring the cream to a boil. Drain the softened gelatin and incorporate it into the milk-sugar mixture, then mix in the coconut puree and the boiled cream. Remove from the heat and chill in an ice bath until thickened to a pudding consistency, about 10 minutes.

Pineapple and assembly

1

In a small bowl, mix the cubed pineapple with the zest, the finely chopped cilantro and the black pepper; mix them gently. Add the melted mango jam and toss gently. You should do this just before assembly so the fruit is just dressed, not macerated.

2

Carefully trim an almond tuile with kitchen scissors to fit the glass, then place the tuile on top of the pistachio creme. Spoon 2 tablespoons of the pineapple mixture on top of the tuile. Then place another tuile atop the pineapple mixture. Spoon 2 tablespoons of the coconut tapioca onto the tuile. Garnish with an edible flower, such as a violet or pansy. Serve immediately.

Adapted from “ph10 Patisserie Pierre Herme.” This recipe requires glasses about 3 inches high and 2 1/2 inches in diameter. Reserve extra almond tuiles for another use.

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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