Warm White Chocolate Cake
Tapioca flavored with coconut milk forms a bed for white chocolate cakes topped with kumquat ice cream. Candied kumquats and their juice are drizzled around the plate to continue the theme.
- Candied Kumquats
- Water - 1 cup
- Sugar - 1 cup
- Kumquats - 25, sliced in half vertically
- Kumquat Juice
- Kumquats - 25, roughly chopped
- Kumquat Ice Cream
- Heavy (whipping) cream - 1 quart
- Sugar - 1 cup plus 2 tablespoons
- Corn Syrup - 1/4 cup
- Vanilla bean - 1, split
- Kumquats - 1/2 cup, candied, chopped
- Kumquat juice - 1/2 cup
- Egg Yolks - 5
- White Chocolate Cake
- White Chocolate - 14 ounces, chopped
- Eggs - 10, separated
- Almond Meal - 2 cups
- Sugar - 1-2/3 cups
- Dark Rum - 2 teaspoons
- Whole Milk - 1 cup
- Sugar - 2 tablespoons
- Small-pearl Tapioca - 3 tablespoons
- Heavy (whipping) cream - 1/3 cup
- Unsweetened coconut milk - 1 cup plus 2 tablespoons
To make candied kumquats: Combine the water and sugar in a heavy saucepan and heat until the sugar is dissolved. Bring to a boil and boil for 3 minutes. Add the kumquats and simmer over medium-low heat for 20 minutes. Strain; reserve the liquid for another recipe. Spread the kumquats out on parchment or waxed paper to cool. When completely cooled, store in an air-tight container.
To make the kumquat juice: Process the kumquats through a juicer. Or, put enough water in a blender or processor to cover the blade and puree the kumquats. Strain through a fine-meshed sieve, pressing down on the solids to extract all the juice. Discard the pulp and reserve the juice.
To prepare the ice cream: Combine the cream, sugar, and corn syrup in a medium saucepan. Scrape the seeds from the vanilla bean into the mixture, then drop in the pods. Bring to a boil, then immediately remove from the heat. Lightly whisk the egg yolks until pale yellow. Whisk in a large spoonful of the cream mixture and blend to temper the eggs, then whisk the eggs into the cream mixture. Put back over medium heat and cook until the mixture thickens slightly and coats the back of a spoon. Remove from heat. Strain through a fine-meshed sieve. Add the kumquats and kumquat juice. Cool to room temperature. Put in an ice cream maker and freeze according to manufacturer’s directions. Store in an air-tight container in the freezer. Makes 1-1/2 quarts.
To make the cake: Preheat the oven to 375 F. Line a baking sheet with parchment paper and lightly butter the paper. Place six 4-inch-by-2-inch lightly buttered ring molds on the parchment. Place the chocolate in the top of a double boiler or a large bowl and melt over barely simmering water. Stir the egg yolks, almond meal, 1 cup of the sugar, and the rum together in a bowl. Fold in the chocolate. In a separate bowl, whisk the egg whites to stiff peaks. Fold a large spoonful of the meringue into the chocolate mixture to lighten it, then gently fold in the remaining meringue. Pour into the ring molds and bake for 30 minutes, or until the tops are firm to the touch. Remove and set aside to cool. Remove from the molds.
To prepare the tapioca: Combine the milk and sugar in a saucepan and bring to a boil over medium-high heat. Add the tapioca in a steady stream while stirring constantly. Reduce heat to low and cook 20 to 25 minutes, stirring frequently. The tapioca should be soft, and most of the liquid should be absorbed. Bring the cream to a boil and remove from heat. Add the boiled cream and 1 cup of the coconut milk to the tapioca and cook over low heat for 3 minutes, stirring constantly. Remove from heat and put in a bowl to cool. Press plastic wrap on the surface to prevent a skin from forming. Cool in the refrigerator. Just before serving, stir the remaining 2 tablespoons of coconut milk into the tapioca to thin it slightly.
To serve: Spoon tapioca into the center of six dessert plates and spread into a circle with the back of the spoon. Place one cake in the center of each. Spoon candied kumquats and the candied kumquat juice around the tapioca and the plate. Top each cake with a scoop of kumquat ice cream.