Beautiful and exotic ice cream recipes dish, pate sablee with vanilla cream and bananas, served with cardamom ice cream and garnished with coconut flakes, dried banana, coconut meringue, preserved kumquat and passion fruit is a colorful dessert full of fascinating and interesting flavors and textures. Serve this after a glorious dinner paired with a bottle of Côtes du Jura Vin de Paille 1996 for an unforgettably romantic and glamorous night.
Pâte sablée is a French culinary term that roughly translates to “rich sugar pastry crust” in English. Typically used to make flans and tarts, it is the richest of all the French short pastry crusts. Traditionally made with flour, eggs, butter, sugar, powdered almonds, and vanilla, this recipe uses grated lemon peel to flavor the rich cookie dough. Crumbly and very delicate, patee sable is soft to the bite and is even more extravagantly delicious when filled with exotic healthy recipes fruits. Prepare the dough ahead of time since you need to refrigerate it for at least four hours (or for as long as four days) after mixing all the ingredients. Use an electric mixer to get a smooth dough. The butter and sugar go first and are mixed on low speed until the consistency becomes light and fluffy. The egg yolk and salt are then added and beaten until combined. The flour and lemon peel are stirred in the mixture and mixed slowly until all the ingredients are well incorporated and the dough is formed. This dough is shaped into a ball, flattened into a disc, wrapped in plastic film, and chilled.
For the pate sablee (cookie dough): 7 tablespoons flour, 7 tablespoons butter, 3 ½ tablespoons powdered sugar, 1 egg yolk, 1 grated lemon peel, 1 salt grain
For vanilla cream: 1/2 cup cream, 4 egg yolks, 2 tablespoons sugar, 1 vanilla pod
For cardamom ice cream: see Damassine ice-cream, replace the alcohol with 4 green cardamom grains, crushed and soaked for 10 minutes in milk
For garnishing: 4 round coconut meringue discs, 12 round, dried banana slices, fresh coconut flakes, 12 preserved kumkats, 4 passion fruits (emptied), 1 banana
For the topping: ¼ cup water, 11 lbs. sugar, pulp from 1/2 an orange, juice from 1 orange, juice from 1 lemon, 1 mature banana
Pate sablee preparation: In a bowl, mix the butter and sugar until light and fluffy. Add egg yolk and beat with a whisk. Stir in flour and lemon peel and mix until all the ingredients are well incorporated and a smooth dough is formed. Shape dough into a ball, flatten into a disc and wrap in plastic film. Chilled in the fridge for four hours. Roll out the dough to a thickness of about 1/10 inch and cut 4 circles of about 3 ½ inches in diameter. Cook on a buttered plate in a 350 degree F. oven. Store.
Vanilla cream preparation: Whisk the egg yolk with sugar over a bain-marie. Pour over the warm, vanilla-flavored milk. Warm and bind until it’s 187 degrees F. Strain and store cold. Topping preparation: Cook water with sugar. Add orange peel, orange juice, and lemon juice. Add the banana and cook it again. Stir.
Ending and presentation: Place some vanilla cream on the pate sablee and make a decorative flower with the banana pieces. Place on a serving dish and cover with some sauce. Place a scoop of cardamom ice cream next to it, garnished with coconut flakes, dried banana, and coconut meringue. Sprinkle some preserved kumquat and passion fruit around the dish.
The coconut meringue also needs to be prepared in advance. To make coconut meringue, whisk 2 egg whites in a bowl until stiff. Add 140 grams of castor sugar gradually and continue whisking until the mixture looks glossy. Fold in 5ml of white wine vinegar into the mixture. Spread thin disks of meringue on a silpad and sprinkle with dessicated coconut. Bake in a 284 degree Fahrenheit oven until crisp and golden, which will take about 20 to 35 minutes. Let cool when done.