Waffles + Mochi: Get Cooking! by Yewande Komolafe

Author:Yewande Komolafe [Komolafe, Yewande]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2021-12-07T00:00:00+00:00

BEE FLEXIBLE!

You can use any semi-firm cheese you like, such as provolone, Monterey Jack, or mozzarella.

Try substituting kimchi with other fermented or pickled vegetables, such as sauerkraut that you find on Reuben sandwiches or crisp sour pickles that are typically served on fried chicken sandwiches.

Do all pickles have to be savory? Afraido not!

Semifreddo means “half frozen” in Italian, and this dish makes for a versatile dessert that everyone will love. Coconut cream substitutes for the usual heavy cream and captures the richness of a classic semifreddo. Nearly all semifreddos are paired with a healthy dose of sweet, bright fruit or fruit puree. In this recipe, we’re going to push the tartness and sweetness to the max by quickling the mango with lime juice. That way, the contrast between the coconut and the mango adds a thrill to every bite.

Serves 6 to 8

Time: 10 minutes, plus 4 hours freezing time

1½ cups (9 ounces) chopped mango or other fruit, fresh or frozen

Grated zest and juice of 1 lime

6 tablespoons sugar

Coarse salt

1 cup canned unsweetened coconut cream

2 cups whole-milk plain Greek yogurt

1 teaspoon vanilla extract

½ cup unsweetened coconut flakes

1.In a small bowl, combine the mango, lime zest, lime juice, 2 tablespoons of the sugar, and a pinch of salt. Toss the ingredients together, using a fork to lightly crush the fruit pieces as you stir. Cover and keep chilled.

2.In a large bowl with a handheld mixer, whip the coconut cream to soft peaks, about 2 minutes. Add the yogurt, vanilla, ½ teaspoon salt, and the remaining 4 tablespoons sugar and whisk until the mixture is light and fluffy, about 2 minutes.

3.Pour the coconut cream mixture into a 1¾- to 2-quart baking dish or pan. Swirl in the mango by using a fork to drag and fold it into the creamy base. Wrap the pan with plastic wrap and freeze for at least 4 hours and up to 12 hours.

4.In a small dry skillet, toast the coconut flakes over medium heat, stirring frequently and watching as the edges begin to brown. Remove from the heat as soon as the flakes turn golden brown, about 3 minutes.

5.Remove the semifreddo from the freezer about 10 minutes before serving. Slice or scoop it into bowls and top with the toasted coconut flakes.

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