Coconut ice cream Kunal Kathpalia Plated Desserts Recipes so good #34

Tender coconut (payasam) sunchoke ice cream plated dessert with cashew by Kunal Kathpalia

buy now

As its name suggests, Chicago’s Indienne restaurant specializes in Indian cuisine with a French twist. Since its opening, Kunal Kathpalia has played a key role as executive pastry chef.

In order to create desserts that take guests on a cohesive journey from start to finish, Kathpalia first starts with inspiration, which can come from a memory, ingredient, or a traditional Indian sweet. From there, availability of local and seasonal ingredients is the next step, ensuring each dish feels rooted in the present moment. Evaluation of the techniques and equipment needed to bring the dessert to life are considered next with experimentation of textures, temperatures, and flavors, which is always an integral aspect. Taste always leads to the dessert’s development.

In so good..magazine 34, the pastry chef presents this recipe inspired by a South Indian delicacy that is typically made by simmering milk with tender coconut water, coconut pulp, sugar and a touch of cardamom.

“At Indienne, we’ve reimagined this comforting classic through a modern, textural approach that transforms it into a multi-dimensional experience. Our version features Elaneer Payasam presented in three forms: a pudding, a delicate mousse, and a cryo-frozen bite. It’s accompanied by coconut sponge cake, sunchoke ice cream, a delicate coconut caramel, and a crisp Manuka honey tuile. Finished with edible gold leaf, the dish pays homage to its roots while embracing refined technique and plating.”

Here we share a part of the recipe. Discover the full recipe in the magazine!

Photo Credit Neil John Burger / Text: Lisa Shames

Discover so good #34

Tender coconut (payasam) sunchoke ice cream

Rabdi

2 liters milk
500 g cream
300 g condensed milk
2 g cardamom powder

Combine the milk and cream in a skillet.

Bring to a boil, stirring continuously to prevent scorching. Reduce the milk to half its original quantity; the color will deepen and a rich aroma will develop.

Once reduced, add the condensed milk and cardamom powder, and mix well. Turn off the heat, let cool, and store until ready to use.

Elaneer (Tender Coconut) Payasam

2000 g coconut flesh
2000 g rabdi (previous)
1500 g coconut milk
200 g sugar

Combine all ingredients in a mixing bowl. Mix well until fully combined. Refrigerate before serving.

Vanilla sponge

6 eggs
145 g sugar
156 g all-purpose flour
6 g baking powder
4 g vanilla essence

Sift the flour and baking powder together and set aside.

In a KitchenAid mixer, whisk the eggs, sugar, and vanilla essence at high speed until fluffy. Gently fold the sifted flour mixture into the egg mixture until no lumps remain. Pour the batter into a cake pan and bake at 160°C for 12–15 minutes.

Once baked, remove from the oven and let cool completely before cutting.

Sunchoke ice cream

1000 ml milk
1000 ml cream
130 g milk powder
400 g sugar
7.5 g perfect ice cream stabilizer
750 g sunchoke purée

Combine the milk, cream, milk powder, sunchoke purée, and sugar in a saucepan.

Heat over medium heat, stirring constantly, until the sugar dissolves. Add the Perfect Ice Cream stabilizer to the mixture. Continue heating, stirring constantly, until the mixture reaches 85°C (185°F). Remove from heat and let cool slightly.

Transfer to a container, cover, and refrigerate for at least 4 hours, preferably overnight.

After chilling, pour into a Pacojet beaker and churn until smooth. Once churned, freeze the ice cream for at least 2 hours before serving.

Caramelized coconut water

200 g sugar
200 g coconut water
5 ml coconut vinegar

Start caramelizing the sugar, adding it gradually. Once it reaches 165°C, reduce the flame.

Slowly add the coconut water in increments and reduce until the caramel reaches the desired consistency. Remove from heat and add the coconut vinegar. Cool and store in a container.

Cashew nougatine

Check out the recipe in so good #34

Coconut mousse

Check out the recipe in so good #34

Assembly

Place a roundel of sponge (soaked in milk) in the center of the bowl. Add 1 tablespoon of coconut payasam on top of the sponge, followed by 1 teaspoon of cashew nougatine.

Cover with coconut mousse. Place a quenelle of sunchoke ice cream on top of the mousse.

Pour 1 tablespoon of caramelized coconut water around the mousse. Garnish with freeze-dried manuka honey pieces around the mousse.

Discover these creations by Kunal Kathpalia in so good.. magazine 34

Foie gras (galouti)
éclair, cherry chutney,
bee pollen, gold

Passion fruit (pani puri)
buckwheat tart, tamarind