Chocolate Floating Islands with Coconut and Sage Crème Anglaise
Chocolate cubes hidden inside the floating islands melt as the islands are cooked. Sage is a creative, surprising, and delicious touch for this dessert. The beautiful presentation of fruits includes the otheiti apple, an unusual tropical fruit resembling a cross between a pear, a coconut, and a rose in flavor. If you can’t find it -- it is a Caribbean specialty -- substitute mango or other tropical fruit.
- Sage Infusion
- Fresh Sage - 1 leaf, cut into chiffonade
- Coconut Water - 1/3 cup
- Coconut Cream - 1/3 cup
- Brown Sugar - 1 teaspoon
- Fried Green Banana Strips
- Green Bananas - 2, peeled and grated
- Canola oil - 1/2 cup
- Sage Crème Anglaise
- Egg - 1
- Brown Sugar - 1 teaspoon
- Cream - 1/4 cup
- Milk - 2 tablespoons
- Sage Infusion (above)
- Floating Islands
- Egg White - 1
- Sugar - 1 teaspoon
- Semi-sweet chocolate - 2 ounces, cut into 1/2-inch cubes
- Tropical Fruit Garnishes
- Otheiti Apple - 1, peeled, cored, and cut into 1/2-inch balls or julienned
- Naseberry - 1, peeled and cut into 1/2-inch balls or julienned
- Papaya - 1, peeled, seeded, and cut into 1/2-inch balls or julienned
- Sun-Dried Pineapple - 1/2 cup, cut into 1/2-inch dice
- Sage leaves - 4
- Coconut Shavings - 12 large, toasted
To make the infusion: Place the ingredients in a small saucepan over medium heat and warm to nearly boiling. Remove from heat and set aside to steep. After 20 minutes, strain to remove the sage. Set aside.
To make the banana strips: In a deep frying pan, heat the oil to 350 F. On a work surface, spread out a long, narrow, thin strip of grated banana and press it together with the back of a spoon. Gently lift the strip with a long spatula and slide it into the hot oil. Fry just until golden, about 30 seconds; turn and fry 15 more seconds. Remove and drain on paper towels. Repeat to make at least 4 strips. The strips may be shaped and curved while they are still very warm, and will retain the shape when cooled.
To make the sage crème anglaise: Whisk the ingredients together over low heat until the mixture coats the back of a spoon. Do not allow it to become too warm or the egg will curdle; lift the pan from the heat periodically to allow it to cool slightly before continuing to cook. Remove and let cool to room temperature.
To make the floating islands: Bring a large pot of water to a boil over medium-high heat. Reduce the heat to medium. In the bowl of an electric mixer, beat the egg white at high speed until frothy, then add the sugar. Continue beating at high speed until stiff peaks form. Scoop a very large spoonful of meringue and press a chocolate cube in the center. Cover with another large spoonful of meringue, encasing the cube. Gently slide the meringue into the simmering water and cook for 30 seconds. Turn with a long-handled slotted spoon and cook another 30 seconds. The meringue will puff slightly when it is done. Remove and drain on paper towels. Repeat to make a total of four floating islands.
To serve: Place a pool of sage crème anglaise in the center of each plate. Place a floating island across the sauce on each. Garnish the plates with tropical fruit, a sage leaf, coconut shavings, and a fried banana strip. Cut the islands open to release the chocolate.