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Toasted Coconut Dacquoise with Orange Pineapple Ice Cream Recipe

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Toasted Coconut Dacquoise with Orange Pineapple Ice Cream
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Ingredients
15
Count
Nutrition
312
Calories
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Ingredients:

Directions:

  1. Prepare ice cream: Cut rind from pineapple half, then squeeze juice from rind with your hands into a bowl. Pour juice through a fine-mesh sieve into a small bowl. Core pineapple, then finely chop pineapple flesh and chill, covered, until ready to use.
  2. Bring cream, milk, sugar, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk eggs in a bowl until blended, then add hot cream mixture in a slow stream, whisking. Transfer custard back to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer, 3 to 5 minutes (do not let boil).
  3. Immediately pour through sieve into cleaned bowl and stir in zest, orange and lemon juices, and reserved pineapple juice. Cool custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours.
  4. Make meringues while custard chills: Preheat oven to 350°F.
  5. Spread coconut evenly in a shallow baking pan and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. Cool in pan on a rack.
  6. Reduce oven to 200°F.
  7. Line 2 large baking sheets with parchment and, using removable bottom of springform pan as a template, trace 3 circles on parchment (2 on 1 sheet and 1 on other). Turn parchment over (circles will be visible through paper).
  8. Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, about 5 minutes. Fold coconut into meringue, then spoon half into pastry bag. Holding bag perpendicular to and 1 inch above parchment, pipe meringue evenly into parchment circles in a spiral, beginning in center of each and ending just inside traced line. (Refill bag with meringue as needed.)
  9. Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until dry to the touch, very pale, and crisp, about 2 hours total. (On rainy days, it may be necessary to bake meringues longer.) Slide meringues (on parchment) onto racks and cool completely. Peel paper from meringues.
  10. Freeze custard while meringues bake: Freeze custard in ice cream maker. Transfer to a bowl and stir in chilled chopped pineapple. If not using immediately, transfer ice cream to an airtight container and put in freezer.
  11. Assemble dacquoise: Line bottom of springform pan with a round of wax paper. Trim edges of meringues with a knife, if necessary, to fit into pan. Place 1 meringue, flat side down, in bottom of pan. Spread meringue evenly with half of ice cream, then top with another meringue, pressing it gently into ice cream. Spread meringue evenly with remaining ice cream, then cover with remaining meringue, flat side down, pressing it gently into ice cream. Wrap pan with plastic wrap and freeze until dacquoise is firm, at least 2 hours.
  12. About 20 minutes before serving, remove dacquoise from pan (discard wax paper) and transfer to a serving plate, then put in refrigerator to soften.
  13. Cooks' notes: ·Meringue rounds can be baked 4 days ahead and kept in an airtight container at room temperature. ·Ice cream can be made 4 days ahead. Soften in refrigerator before spreading on meringues. ·Dacquoise can be assembled and frozen 2 days ahead. ·This dessert can also be made using 2 1/4 pints superpremium vanilla ice cream. Stir ice cream together with juices and pineapple.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 311.63 Kcal (1305 kJ)
Calories from fat 126.45 Kcal
% Daily Value*
Total Fat 14.05g 22%
Cholesterol 101.19mg 34%
Sodium 189.65mg 8%
Potassium 283.5mg 6%
Total Carbs 42.45g 14%
Sugars 33.2g 133%
Dietary Fiber 1.25g 5%
Protein 6.72g 13%
Vitamin C 41.4mg 69%
Iron 0.6mg 4%
Calcium 76mg 8%
Amount Per 100 g
Calories 155.31 Kcal (650 kJ)
Calories from fat 63.02 Kcal
% Daily Value*
Total Fat 7g 22%
Cholesterol 50.43mg 34%
Sodium 94.52mg 8%
Potassium 141.29mg 6%
Total Carbs 21.16g 14%
Sugars 16.55g 133%
Dietary Fiber 0.62g 5%
Protein 3.35g 13%
Vitamin C 20.6mg 69%
Iron 0.3mg 4%
Calcium 37.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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