Toasted Coconut Dacquoise with Orange Pineapple Ice Cream

Toasted Coconut Dacquoise with Orange Pineapple Ice Cream
Photo by Sang An

Ingredients

  • 3 large eggs
  • 1 pastry bag fitted with a 1/2-inch plain tip
  • 1 9- to 91/2-inch springform pan
  • ½ cup fresh orange juice
  • parchment paper
  • 1 ¼ cups sweetened flaked coconut
  • 1 tablespoon fresh lemon juice
  • + 12 more ingredients
    • 1 ice cream maker
    • 2/3 cup sugar
    • ¼ teaspoon salt
    • 4 large egg whites
    • ½ fresh pineapple (preferably labeled "extra sweet")
    • 1 ½ cups heavy cream
    • 1 instant-read thermometer
    • 1 cup whole milk
    • ½ teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 1 tablespoon fresh orange zest
    • 1 cup sugar

Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use. Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy ...

View full recipe at Epicurious

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