Recipe courtesy of Rene Nyfeler
Chef Rene's Key Lime Stack
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 784
- Total Fat
- 53
- Saturated Fat
- 30
- Carbohydrates
- 76
- Dietary Fiber
- 11
- Sugar
- 39
- Protein
- 8
- Cholesterol
- 163
- Sodium
- 54
- Total: 3 hr 35 min
- Prep: 25 min
- Inactive: 3 hr
- Cook: 10 min
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
Raspberry Coulis:
2 pints raspberries
4 tablespoons powdered sugar
Directions
- Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours.
- 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.
- 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.
Raspberry Coulis:
- Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator.
Cook’s Note
* Rice leaves are usually 6 to 8-inch squares and can be found at specialty Asian markets.