Let me whip out my violin for you as I play you my sob story. My day usually consists of this: work, come home around 6 pm work out for 90 minutes, then start cooking or baking something while I constantly taste it and undo all of the hard work that I do at the gym. Then I curse myself and swear that I'll never taste my food again. It never works. I usually don't sit down to relax until 10 or 10:30. Then, on the weekends, I travel to NY because I live in DC but my life is in NY. I head down on Thursday, go to a wedding or two (no joke), see a bunch of friends and family, and drive back. In yesterday's case, I woke up at 5:00 am in NY and was at work at 11 am... in DC. And I totally forgot about the dacquiose.
But I decided to make this recipe - at 10 pm on Monday night, no less - because I love self-inflicted torture. As many of you know, the meringue alone takes 3 hours to cook.
I was trying to think of creative ways to serve this one, so I decided to make meringue "bowls" and fill them with a coconut mousselin. Around 1 am, the meringue finished baking, and I called it a night. The bowls turned into plates, but they still had a little well to fill. I then woke up at 5:30 am to finish making the dish. I cursed myself some more.
I need a vacation.
This was pretty tasty. I probably wouldn't make it again, but I really liked the Coconut Creme Mousseline. The meringue was pretty tasty as well. I am not a big fan of pineapple, though. Woe is me. But then I used some more of my caramelized white chocolate. Because it is mighty tasty.
Coconut Creme Mousseline adapted from Martha Stewart
2 large egg yolks
1/4 teaspoon salt
3 tablespoons corn starch
1 ½ cups milk
½ cup coconut milk
1/2 cup heavy cream
· 1/2 cup sugar
· 2 large egg yolks
· 1/4 teaspoon salt
· 3 tablespoons corn starch
· 1 ½ cups milk
· ½ cup coconut milk
· 1/2 cup heavy cream
Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
Bring milk, coconut milk, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream.