Chef Rene's Key Lime Stack |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cups heavy cream |
2 ounces sugar |
1 sheet gelatin, softened in cold water |
2 ounces coconut milk (recommended: coco lopez) |
1 fresh key lime, juiced |
1 tablespoon grenadine |
4 sheets rice leaves |
vegetable oil |
powdered sugar |
raspberry coulis, recipe follows |
lime twists, for garnish |
* rice leaves are usually 6 to 8-inch squares and can be found at specialty asian markets. |
Directions:
1. Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.
2. Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm.
3. Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist.
4. Raspberry Coulis:
5. 2 pints raspberries
6. 4 tablespoons powdered sugar
7. Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.
8. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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