Chocolates à la Carte

Norman Love, Corporate Executive Pastry Chef Ritz-Carlton, Naples, Florida

"White Chocolate Lily Cone filled with Frozen Coconut Truffles with Carmelized Pineapple and Vanilla Jus"

Frozen Coconut Truffles

16 fl. ounces coconut puree
16 fl. ounces whole milk
1 vanilla bean, split
6 ounces sugar
8 egg yolks
1 pound white chocolate
8 ounces fresh coconut, grated and toasted

In a sauce pan, bring to a boil the milk and coconut puree with the split vanilla bean. In a separate bowl, combine the sugar and egg yolks and whisk until pale yellow. Gently pour the hot liquid over the yolks and sugar continuously whisking to avoid scrambling the eggs and pour the mixture back in the original pot and continue cooking and stirring until the mixture coats a wooden spoon.

Remove from the heat and pass the entire ice base through a sieve and place in an ice bath to chill the mixture and to stop the cooking process. Freeze in an ice cream machine according to the manufacturer's specs.

Place the ice cream in the freezer for at least 1 1/2 hours until the ice cream can be easily scooped into a 1 ounce scoop. After scooping, place the ice cream balls back in the freezer to harden. Melt and temper the white chocolate and dip the balls into the chocolate and roll in the toasted fresh coconut. Store in an air tight container in the freezer until ready to use.

Vanilla Jus

1 quart water
12 ounces sugar
4 vanilla beans, split
1 teaspoon arrowroot

Place sugar and water in a sauce pan with the vanilla bean and bring to a boil.Allow to infuse overnight. Pass the mixture through a sieve and in a sauce pan bring the mixture to a boil. Tighten slightly with the arrowroot. Reserve. Can be served warm or chilled.

Caramelized Pineapple

12 FRESH pineapple slices
1 tablespoon butter
1 tablespoon sugar

Peel and slice 1/2" cross sections of the pineapple. Cut the center core out with a round cutter. Place the butter in a hot sauté pan and add the pineapple slices. Sprinkle with sugar and allow to cook until well caramelized on both sides. It will take about 10 minutes.

To Assemble:

6 White Chocolate Lily Cones
4 ounces tempered white chocolate
2 tablespoons powdered sugar
6 sprigs fresh mint

Glue the chocolate lily cones upright on the plate with some tempered white chocolate. Place three frozen coconut truffles in the cone. Garnish the plate with two pineapple slices, vanilla jus and fresh mint. Dust the edge of plates with powered sugar. Optional: Place two dried pineapple chips in the cone to give the dessert more height. Use the frozen truffles to support the chips.