Coffee Malabi

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle

Pastry Chef Katie Fair of Butcher and Bee | Nashville

Adapted by StarChefs | May 2022

INGREDIENTS:

Puffed Rice Peanut Brittle:
Yield: 2 quarts
230 grams white sugar
60 grams brown sugar
2 ounces butter (optional)
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ quarts puffed rice
2 cups chopped peanuts

Rehydrated Cherries:
Yield: 1 quart
400 grams dried tart cherries
350 grams sugar
175 grams lime juice
55 grams Jamaican rum

Coconut Caramel:
Yield: 1 ½ cups
240 grams sugar
225 grams coconut milk
5 grams vanilla
3 grams salt

Nguyen Coffee Malabi: 
Yield: 8 quarts
10 cans coconut milk
750 grams sugar
25 grams vanilla
24 grams salt
750 grams brewed Nguyen Coffee Supply espresso

To Assemble and Serve:
Yield: 1 serving
Edible flowers

METHOD:

For the Puffed Rice Peanut Brittle:
Heat oven to 200°F. Combine puffed rice and peanuts in a hotel pan and keep warm in the oven. In a pot over medium-low heat, add white sugar. Using a rubber spatula, gently stir the sugar until it melts completely. Add brown sugar and continue stirring until it forms a dark-amber-colored dry caramel. Remove from heat then stir in butter, baking soda, and salt. Add the warmed puffed rice and peanuts and stir to coat. Spread mixture out onto a silpat-lined sheet tray. Let cool until solid, Break into pieces.Reserve in an airtight container. 

For the Rehydrated Cherries:
In a pot over medium heat, combine all ingredients with 350 grams of water. Bring to a boil, stirring occasionally. Continue boiling 5 minutes. Remove from heat and let sit 8 hours (or overnight). The following day, strain the syrup through a chinois. Reserve in a deli container. 

For the Coconut Caramel:
In a pot over medium heat, stir to combine sugar and 115 grams water. Using a rubber spatula, gently stir until it reaches an amber-colored caramel. Stir in remaining ingredients. Cook, stirring frequently, until the caramel reaches 225°F. Remove from heat and let cool. Reserve in a deli container. 

For the Nguyen Coffee Malabi: 
In a large pot, reduce coconut milk by half. Stir in remaining ingredients and continue reducing until the mixture reaches a pudding consistency, thick enough to coat a spatula. Portion into 4-ounce rimmed serving dishes. Remove from heat and let cool. Portion 4 ounces malabi into rimmed serving dishes.Refrigerate until needed.

To Assemble and Serve:
Pour a thin layer of Coconut Caramel over one half of the Nguyen Coffee Malabi. In the middle, add a line of Rehydrated Cherries followed by a line of Puffed Rice Peanut Brittle. Garnish with edible flowers. 

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