ʻO Thai Mousse ma Crispy Base me Mango Compote a me Ginger Shot

ʻIli a ʻokiʻoki maikaʻi i ka ʻala. Holoi, ʻō a ʻokiʻoki i ka ʻāpala. E ʻokiʻoki i ka pineapple i ʻāpana. Komi ʻalani.

E lawe mai i ka ginger, apple, pineapple a me ka wai ʻalani i kahi ʻeha i loko o kahi ipu a hoʻomoʻa no 10 mau minuke me ka pani ʻana o ke poʻi.

E hana i nā mea o loko o ka ipuhao me ka mea hui lima i loko o ka ʻaila ʻaila. E kānana i ka puree ma kahi kānana i loko o kahi ipu aniani. E hoʻomaha maikaʻi i loko o ka friji a lawelawe i loko o nā aniani schnapps.

No ke kumu, e hoʻoulu i ka pata, ke kō, ke kō vanilla a me kahi paʻakai paʻakai me ka hui lima no 3 mau minuke a hiki i ka momona. E hoʻokuʻu i ka hua i loko o ke kīʻaha a hoʻohui mālie i ka hapalua o ia mea i ka hui pata. E hoʻohui i ka palaoa a me ka pauka bakena, e hoʻohui i ka hui ʻana o ka hua manu a kāwili ʻia i loko o kahi paila paʻa me ka hoʻohana ʻana i ka makau palaoa ma ka mea hui lima.

E hoʻopololei i ka paila palaoa ma luna o ka papa hana palaoa, e ʻōwili i waho ma kahi o 4 mm ka lahilahi ma waena o 2 papa pepa bakena a waiho i loko o ka friji no 30 mau minuke.

Wehe i ka pepa bakena luna mai ka palaoa a ʻoki i nā pōʻai (5 knm Ø). E kau i nā pōʻai ma kahi o 1 knm ka mamao ma luna o kahi pepa bakena i uhi ʻia me ka pepa bakena. Hoʻohui i ke koena o ka hua me 1 teaspoon o ka wai. E pulumi i nā pōʻai me ka lahilahi.

E hoʻomoʻa i ka umu preheated ma 175 degere (gas 2, convection 160 degere) no 10-12 mau minuke a hiki i ka melemele gula. E ʻae i ka maʻalili ma kahi grill.

No ka mousse lemongrass, e wehe i nā wēlau a me nā lau waho mai ka lemongrass. E ʻoki i ka lāʻau i ka hapalua a ʻokiʻoki i ʻāpana liʻiliʻi. E ʻokiʻoki i ka ginger i ʻāpana lahilahi. E ʻokiʻoki i ka lau kaffir a me Thai basil i loko o nā ʻāpana liʻiliʻi.

E lawe mai i 60 ml o ka wai a me ka liqueur niu me ka lemongrass, ginger, kaffir, cumin, turmeric a me ke kinamona i ka paila a kuke no 2 mau minuke. Wehe i ka ipuhao mai ka wela, e hoʻohui i ka basil a waiho i 10 mau minuke. E kānana i ka waihona ma kahi kānana maikaʻi.

E hoʻopau i ka agartine. E 'oki loa i ka couverture. E hoʻoheheʻe ma luna o ka ʻauʻau wai wela. E hahau i ka ʻaila a ʻoʻoleʻa a maloʻo. E hahau i ka hupa me ka hua manu a me ka hua manu ma luna o ka ʻauʻau wai wela a mānoanoa a mānoanoa a hiki i ka pālua ʻana o ka nui o ka nui (ʻaʻole pono ka puʻupuʻu!). Wehe i ke pola mai ka ʻauʻau wai.

E hoʻohana i ka whisk e hoʻoheheʻe i ka agartine paʻi i loko o ka hui. E hoʻohui i ka wai, lumi-mehana couverture i loko o ka hui me ka whisk. E hoʻoulu i ka wai lime. E kuʻi i ka hui me ka whisk anuanu a mānoanoa i 3-4 mau minuke. E hoʻopili pono i ka ʻaila me ka spatula. E ninini i ka mousse i loko o kahi ʻeke paipu.

E hamo maʻalahi i nā apo meaʻai. E kau ma kahi pā liʻiliʻi i uhi ʻia me ka pepa bakena. E kau pono i 1 kumu biscuit i loko o kēlā me kēia. E hoʻopiha i nā apo a hiki i 5 mm ma lalo o ka rim me ka mousse. E uhi a hoʻomaha no 12 mau hola.

No ka compote, e ʻoki i ka mango a ʻoki i ka pulp mai ka pōhaku. E ʻokiʻoki i 200 g pulp i ʻāpana 5 mm. E hoʻomaʻemaʻe maikaʻi i ka pulp i koe, ke kō keʻokeʻo a me ka wai lime, kānana ma kahi kānana a hui pū me nā cubes mango.

E kau i ka mousse ma luna o ka pā, e huki i nā apo i luna. E hohola i ka compote ma luna, e ʻoki i kahi couverture keʻokeʻo ma luna ona a lawelawe.