Young Coconut and Burnt Mango Jellies

​recipe by Heshan Peiris, Executive Chef, Banyan Tree Laguna Lăng Cô, Central Vietnam

SERVES 6

Ingredients:
 
Coconut Jelly

• 1 Young Green Coconut
• 2½ Tsps. Coconut Cream
• 2½ Tsps. Caster Sugar
• ½ tsp. Vanilla Extract
• 2½ leaves Gelatine (softened in cold water)
• 1 Large Mango (cheeks thinly sliced)
• Pinch Salt

Burnt Mango Cream

• 2 cups Mango Flesh
• 2 Tbs. White Sugar
• 1 cup Milk
• 1 cup Coconut Cream
• 5 Egg Yolks
• 1 cup White Sugar
• 1 tsp. Vanilla Extract
• 1 tsp. Salt
• 3½ leaves Gelatine (softened in cold water)

Palm Sugar Caramel

• 1¼ Tsps. Yellow Rock Candy (crushed)
• 1½ oz Light Palm Sugar (shaved)
• 1½ Tsps. Black Palm Sugar (shaved)
• 2½ Tsps. Water
• 1 tsps. Turmeric (sliced)
• ¼ Pandanus Leaf

Preparation

Coconut Jelly

Preheat oven to 200C°. 

Remove the juice from the coconut and pour 1 cup of the juice into a saucepan. Add the coconut cream, sugar, vanilla and a pinch of salt. 

Cook over low heat until warm (60C° on a thermometer), about 5-6 minutes. Remove from heat then strain. 

Squeeze any excess water from the gelatine then add to mixture and stir to dissolve. 

Pour the mixture into six chilled martini glasses, refrigerate until firm, about 1 hour. 

Burnt Mango Cream

Place the mango flesh in a baking tray and sprinkle 2 Tbs. of the white sugar over it. Roast in the oven until caramelized, about 30 minutes. Cool slightly, then pass the mangoes through a fine sieve. You’ll need about 1 cup of caramelized mango pulp. 

Bring the milk and coconut cream to a boil in a saucepan over medium heat then remove from heat. 

Whisk the egg yolks and the sugar in a bowl then add the vanilla and salt and whisk until pale and creamy. Pour the egg yolk mixture over the hot milk mixture then stir to combine well. 

Stir the mixture continuously over very low heat until the mixture coats the back of a wooden spoon thickly, about 8-10 minutes. 

Squeeze any excess water from the gelatine then stir into the mixture until dissolved. Pour the mixture through a fine sieve and into a bowl placed over ice. 

Add the caramelized mango and stir continuously until the mixture thickens and starts to set. Spoon the mixture over the prepared coconut jellies and refrigerate until set, about 2 hours. You may have a little left over.

Palm Sugar Caramel

Preheat the oven to 160C°. 

Combine the rock candy, sugars and water in a small saucepan over medium heat. 

Bring to a boil and stir until dissolved then cook for 5 minutes. Add the turmeric and pandanus then continue to cook until infused, about 4-5 minutes. 

Remove from heat then cool and strain. 

Assembly

Drizzle the palm sugar caramel to taste over the young coconut and burnt mango jellies and serve.

Wine Match

“Heaven on Earth” Muscat, Stellar Winery, South Africa, NV.