Tropical Bread Pudding

Ingredients

For the bread pudding • 2 eggs • 6 oz. whipping cream • 6 oz. coconut milk • 2 oz. brown sugar • 1 tbs. dark rum • 4 pieces butter croissant, diced • 1 ripe banana, diced

Directions

• 1 tsp. natural vanilla extract • 2 ½ oz. caramel sauce

For the coconut streusel • 3 oz. all-purpose flour • 2 oz. finely grated dried coconut • 1 pinch salt • 2 oz. white sugar • 2 oz. butter, softened

For the white chocolate ganache • 2 oz. white chocolate • 1 ½ oz. whipping cream

For the caramel sauce • 1 tbs. brown sugar • 1 tbs. glucose • 1 tbs. water • 1 ½ oz. whipping cream

Bread pudding Combine caramel sauce with banana, mix, and place in pastry bag, allowing to cool at room temp. In a pan, warm up cream and coconut milk until it simmers, remove from heat. In a bowl, lightly whip egg, sugar, vanilla extract, and rum, whip inside cream and coconut milk, then incorporate croissant. Place mix in 4 silicon molds and pipe caramel-banana mix in center. Bake in a preheated oven at 350 °F for 30 minutes. Place in cooler for 1 hour.

Caramel sauce In a pot, mix sugar, glucose, and water, then place over medium heat until caramel forms. Move from heat and whip cream until blended, then place aside.

Coconut streusel and white chocolate ganache With an electric mixer, cream the butter and sugar, incorporate rest of ingredients until a flaky dough forms. Place in a paper-lined sheet pan and bake at 375 °F for 15 minutes, until goldenbrown. Allow to cool, roughly chop, and set aside. For ganache, simmer cream in a pot, then remove from heat. In a bowl, place white chocolate pieces, incorporate warm cream and mix with a spoon until well blended. Put aside.

To serve Remove bread pudding from cooler, and cover with warm ganache and coconut streusel. Place pudding on a plate, add a scoop of coconut ice cream on top. Chef recommends decorating with meringue chips and serving with a passion fruit sauce.

YIELD servings 4

PREP TIME minutes :30

BAKE TIME hour:minutes 1:30

DIFFICULTY intermediate 2/3

TRY THIS COCKTAIL AT SANTUARIO

AT VIDANTA NUEVO VALLARTA

Ingredients ARTICHOKE DIP COCKTAILS

Cream: • 1 tbsp. olive oil • 1 garlic clove, chopped • 1/4 onion, chopped • 3/4 cup sour cream • 6 tbsp. cream cheese • Salt and pepper to taste

Directions

Dip: • 2 tbsp. olive oil • 1-1/2 cup fresh spinach, coarsely chopped • 15 Kalamata olives, cut in halves • 16 sun-dried tomatoes, chopped • 8 artichoke hearts, cut in quarters • 1 cup Gouda cheese, grated • 250 g (9 oz) Brie cheese, sliced

Cream: Heat oil in a sauté pan, add garlic and onion; cook until tender. Blend together cream cheese and the sour cream. Add blended cream to the sauté pan and cook for 3-4 minutes. Reserve.

Dip: Preheat the oven to 180 °C (350 °F). Heat the olive oil in a sauté pan, add the spinach, Kalamata olives, sun-dried tomatoes, and artichokes. Cook for 5 minutes. Add cream and Gouda cheese, mix gently and cook until smooth and cheese has molten. Remove from the stove, and add the basil sprigs. Spread 1 tablespoon of olive oil on the pita bread, sprinkle with oregano, and cook on the grill until golden. Serve dip in 2 bowls, and top them with the Brie cheese slices; bake in the oven until cheese melts. Decorate each bowl with a rosemary sprig and half a cherry tomato. Accompany with pita bread cut into triangles.

Chef’s Tip: When cooking the dip, mix gently in order to prevent artichokes from losing their shape. BURKE’S SPRING Recipe on page 75

YIELD 1 serving

PREP TIME 30 minutes

DIFFICULTY intermediate