From: Pastry chef Francis Ang, Fifth Floor, San Francisco. Yield: 4 servings.
Tamarind Glass (1/2 sheet pan):
5 oz. water
3 oz. sugar
1 oz. tamarind puree
3 grams agar agar
pinch of salt
½ oz. egg whites
Mango Chili Jam (3/4 cup):
1 large ripe mango, peeled, seeded and diced
½ Serrano chili, finely diced
4 oz. sugar, divided
1 tsp. pectin
Cookie Crumble (1 cup):
2 oz. all-purpose flour
2½ oz. sugar
1 oz. butter
pinch of salt
Coconut Risotto (4 cups):
12 oz. Arborio rice
2 oz. extra virgin coconut oil
40 oz. water
8 oz. coconut milk
2 oz. coconut butter
**
1 large ripe mango, peeled and thinly sliced into ribbons
as needed for garnish, kaffir lime leaves, thinly sliced
For tamarind glass: Combine water, sugar, tamarind puree, agar agar and salt in blender to puree. Pour mixture into a pan and bring to a boil, whisking constantly. Remove from heat, transfer to a bowl, cover and chill until set, about 1 hour. Pour chilled mixture into blender with egg whites and puree. Spread mixture as thin as possible onto a Silpat or parchment-lined half sheet pan. Bake at 200°F until crisp, 40 to 60 minutes. Remove from oven; let cool on pan; break into shards. Store loosely covered until service.
For mango chili jam: Combine mango, Serrano chili and 3 oz. sugar in pan. Bring to a boil over medium high heat, stirring constantly. Once boiling, add remaining 1 oz. sugar and pectin. Reduce heat to low and continue to cook and stir 4 minutes. Transfer jam into bowl. Cover and refrigerate until service.
For cookie crumble: Combine all ingredients in food processor and pulse until crumble. Bake at 325°F approximately 15 minutes, stirring halfway through baking time, until golden brown. Store covered until service.
To make coconut risotto: Heat coconut oil in pan on medium-low heat. Add rice and lightly toast. Begin adding water an ounce or two at a time while continuing to stir, allowing all liquid to be absorbed before adding more. Continue until all liquid has been added and rice is cooked through, adding additional water if needed. Stir in coconut milk and coconut butter until thoroughly mixed and heated through. Keep warm.
Per serving: Pour 1 cup coconut risotto into bowl. Swirl ¼ of the mango slices on to of rice. Scatter ¼ cup cookie crumble over dessert. Garnish with thinly sliced kaffir lime and a few shards of tamarind glass. Spoon small amounts of mango chili jam on the side.
