Thai Curry Pâte de Fruit

Adapted by StarChefs.com
December 2018
Yield: 100 canapés

INGREDIENTS:

Th ai Curry Pâte de Fruit:
1 kilogram coconut purée
2 stalks lemongrass, thinly sliced (white parts only)
45 grams thinly sliced ginger
½ bunch cilantro
10 makrut lime leaves
30 grams pectin jaune
725 grams sugar
17 grams tartaric acid
17 grams Malibu rum
200 grams glucose
Salted Coconut Cream:
30 grams sugar
3 grams agar agar
300 grams coconut milk
salt
Candied Ají Dulce Peppers:
Ají dulce peppers, thinly sliced and deseeded
50°Bx syrup
sugar

METHOD:

For the Thai Curry Pâte de Fruit

Prepare a metal half sheet frame on a silicone mat with edges taped down. In a saucepot over medium heat, combine coconut purée, lemongrass, ginger, cilantro, lime leaves, and 100 grams water. Bring to simmer, remove from heat, and infuse to the desired depth of flavor. Strain through a chinois into a clean saucepot and bring back to simmer. Whisk in pectin and 100 grams sugar, bringing back to a simmer. In three additions, whisk in remaining sugar, returning mixture to a simmer in between each addition. In a small bowl, dissolve tartaric acid in rum. Whisk glucose into the coconut purée mixture and heat to 105°C to 106°C, depending on desired firmness. Remove from heat and, working quickly, stir in tartaric mixture. Cast pâte de fruit into the prepared frame and set.

For the Salted Coconut Cream

In a small bowl, combine sugar and agar agar. In a saucepot over medium heat, whisk to combine sugar mixture and coconut milk; simmer 2 minutes. Pour mixture into a third pan and let set. Cut coconut gel into chunks and place in a Vitamix blender; purée. Season with salt. Transfer to piping bag.

For the Candied Ají Dulce Peppers

Bring a pot of water to boil. Blanch peppers and shock in an ice bath; drain. In a separate pot, bring syrup to a boil and blanch peppers again. Drain well and pat dry. Lightly coat with sugar. Place in a dehydrator and dry until crisp. 

To Assemble and Serve

Cut Thai Curry Pâte de Fruit into small rectangles. Top each with a dot of Salted Coconut Cream and two slices Candied Ají Dulce Peppers