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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
Black Thai Rice with Caramelized Coconut, Mango Cream
Source: Lisa Fernandes, Top Chef Season 4
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Black Thai Rice with Caramelized Coconut, Mango Cream and Crispy Taro
Prep Time: one hour and 15 minutes
Serves: 6-8
Directions:
Black Thai Rice:
Drain rice and place in a pot with water. Bring to boil, then simmer for about 20 minutes. All liquid should be gone. Add palm sugar and salt to taste.
Mango Cream:
Mix all ingredients in a bowl and whip until very thick.
Caramelized Coconut:
Heat palm sugar in a pan with water until melted and bubbly. Add coconut and continue to stir until slightly caramelized. Remove from pan, let cool on a sheet tray lined with parchment paper.
Crispy Taro:
Season taro with salt and fry with oil.
Ingredients:
Black Thai Rice:
2 cups black Thai rice, rinsed and soaked overnight
5 cups water
Palm sugar to taste
Salt to taste
Mango Cream:
1/2 can coconut milk
1/4 cup heavy cream
1 fresh ripe mango
2 limes, juiced, zested
Caramelized Coconut:
4 disks palm sugar
1t water
1 cup fresh grated coconut
Crispy Taro:
2 cups taro
Salt to taste
Oil for frying
TOP CHEF
Season 4 - Chicago
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Comments
Susan wrote:
Despite my feelings bout Lisa's behavior overall, this is a fantastic dessert. I used Forbidden Rice from Lotus Foods and cooked that in a rice cooker. Did not make Taro. Tomorrow I try another of her dishes!
posted on July 4, 2008 at 5:41 PM