Haupia/Kaffir Lime Air

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Credit: Michelle Karr-Ueoka, Executive Pastry Chef/Owner, MW Restaurant, Honolulu
The National Culinary Review, April 2016


360 g. coconut milk
60 g. sugar
6 kaffir lime leaves


Bring coconut milk and sugar to a boil. Add kaffir lime leaves; let steep. Strain; chill. Place in an iSi canister; freeze. Place two cartridges in iSi cream whipper; attach canister to whipper. Discharge contents onto sheet pan lined with parchment paper; freeze rosettes. Mixture should look like whipped cream. Keep frozen until assembling dessert.


Dessert, The National Culinary Review, Vegetarian

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