Recipe of the month February 2017
For your enjoyment…
Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!
From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home! If you don’t want to have to prepare the recipe yourself, you can order the finished dish in comfort at the corresponding Schick Restaurant and indulge all around…
In February 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:
Coconut with mango and ginger
Ingredients for 6 servings:
5 gelatin leaves
1 vanilla bean
20 g candied ginger
600 g cream
600 ml coconut milk, unsweetened
2 ripe Thai mangos
4 tbsp. brown sugar
2 tbsp. roasted coconut chips
1 cup of herbs and flowers
6 half coconuts – for arranging
Soak gelatin in cold water. Slice open vanilla bean and scrape out the seeds. Bring coconut, cream, brown sugar, vanilla sugar, vanilla seeds and vanilla pod to a boil and simmer for approximately 10 minutes. Allow the mixture to cool somewhat. Squeeze the gelatin leaves to remove excess water and add them to the mixture. Fill the 6 half coconuts with the mixture and refrigerate for approximately 4 hours.
Peel mangos. Separate the pulp from the pits. Press the juice from the lime. Puree mango, lime juice and candied ginger into a fine consistency.
Arrange coconut cream with mango puree. Put the mango sorbet into the coconut and decorate with coconut chips, herbs and flowers (like in our photo, for example).
We wish you lots of fun preparing this dish… enjoy!