“RNR” Reflections and Revisions by Jim Hutchinson
RNR is a seven-part recipe that transforms a classic flavor profile into an extraordinary one with coconut and chocolate ice cream.
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Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Ice cream maker
- Kitchen scale
- Instant-read thermometer
- Piping bag
- Silicone baking mat
- Cookie cutter
- Microplane
- Ice cream scoop
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plastic wrap
- Plate
Ingredients
- 100 g almond flour
- 170 g desiccated coconut
- 130 g granulated sugar
- 60 g brown sugar
- 80 g rice flour
- 3 g salt
- 140 g coconut oil, melted
- 40 g water
- 255 g confectioners’ sugar (10X)
- 255 g almond flour
- 20 g banana flour
- 5 g black peppercorns
- 325 g egg whites
- 30 g granulated sugar
- 225 g Valrhona Alpaco chocolate 66%
- 65 g cocoa butter
- 60 g organic virgin coconut oil
- 230 g cornflakes, crushed
- 70 g Rice Krispies
- 1 g sea salt
- 875 g water
- 425 g granulated sugar
- 215 g glucose powder
- 1000 g coconut puree
- Chocolate discs, for garnish
- Fresh herbs
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