snow

ingredients & procedure

recommended tools:

• 1/4 sheet tray

• stand or hand mixer

• spatula

• medium saucepan

• medium, heat-safe mixing bowl

• immersion blender or food processor

• mesh strainer

• whisk

• thermometer

coconut olive oil cake:

2 large eggs - divide yolks from whites
150 g sugar - divided in half
120 mL evoo
150 mL coconut milk
128 g ap flour
1/2 t salt
1/2 t baking powder
1/2 t baking soda
35 g sweetened coconut shavings

• preheat oven to 375° F and line a greased 1/4 sheet tray with parchment paper

• with a stand or hand mixer fitted with a whisk attachment, mix egg whites on medium-low speed until it becomes frothy with small bubbles. slowly increase the speed and gradually add half sugar (75 g) to prepare a meringue with soft peaks.

• in a medium mixing bowl, whisk egg yolks and half sugar (75 g) together. slowly stream in olive oil and whisk to emulsify. add coconut milk and whisk to combine.

• sift flour, baking powder, baking soda, and salt together. add the coconut shavings to the flour mixture.

• scoop a small portion of the meringue into the egg yolk mixture. alternating between the flour and meringue mixture in 2 stages, gently fold in the remaining ingredients.

• place the batter into a prepared 1/4 sheet tray and bake for 13-15 minutes, checking half-way and rotating your sheet tray in the oven. use a cake tester to ensure the cake is done.

• remove from oven and let cool in the sheet tray.

meyer lemon curd:

150 g sugar
zest from 3 meyer lemons
95 g meyer lemon juice
150 g eggs
1/2 t salt
180 g butter cubed

• add water to a saucepan and bring to a boil. grab 2 mixing bowls and a strainer (one will be used as a bain-marie, the other for when the mixture is done.)

• in a medium mixing bowl, add all ingredients except the butter. whisk to combine and add cubes of butter.

• place the bowl over the saucepan and cook until the mixture reaches 180° F or reaches the consistency of mayonnaise.

• remove from heat and strain the mixture into a clean mixing bowl. cover with plastic wrap and cool.

cilantro coconut coulis:

1/2 handful of cilantro
3 tbsp coconut milk
1 tbsp olive oil
splash of lemon juice
2 tsp sugar
water as needed

• using an immersion blender or food processor, blend all ingredients together. add water as needed to mix. the consistency will be thin like a sauce.

• strain the mixture and set aside.

  • note: you can mix the coulis with some lemon curd to get a thicker consistency for plating

meringue:

90 g egg white
140 g sugar
pinch of salt

• add water to a saucepan and bring to a boil.

• add all ingredients to a bowl you can use with a stand mixer or hand mixer. using a whisk, combine all ingredients, and place over the boiling water.

• whisk the mixture consistently until it reaches 140° F. remove from heat.

• using a stand or hand mixer, whip to form a meringue with stiff peaks.