the dessert station covers desserts, dishes, and stewarding duties. no one likes washing dishes, but someone’s gotta do it, right? all the desserts had hand-whipped coconut whipped cream (not pictured though). we took turns going in the freezer to whip the cream. brrrrrrrr!
1. Mascarpone Cheesecake with Pecan Crust served with fresh tropical fruits compote – your basic cheesecake with a mango and orange fruits compote.
2. Crepes Suzette thin French pancakes smothered with Grand Marnier orange sauce with strawberries dolloped with Coconut Whipped Cream
3. Vanbanna Swiss Vanilla Almond ice cream served with banana pudding on a ritz cracker crumb crust drizzled with warm caramel sauce and garnished with apple banana and coconut whipped cream – this one is Chef Eddie’s invention, quite delicious and very filling.
4. Pecan Pumpkin Crunch with Cream cheese topping – apparently this is a big thing in hawaii. it tastes kinda like pumpkin pie with a buttery crunchy crust. i guess i forgot to take a picture. the interesting thing is you bake the cake upside-down, so the crust is actually on the top while it’s in the oven.
5. Apple Clafouti Pie with Dried Apricots & Cranberries (a rustic French dessert with a custardy slightly puffed crust, marinated apricots and cranberries in apple liqueur baked and served with vanilla ice cream and coconut whipped cream) – this is something i’ve never had before. it’s a custardy apple pie. quite good served warm with the ice cream. this recipe got revised a few times, so i forgot to take a picture of the final one. i think i’ll try making it sometime though, so maybe later i’ll have a picture.
6. Chocolate Mochi Cake served warm with Chocolate Ganache, haupia cream anglaise and fresh fruits – this is my favorite! i really like the texture of this cake, and it tastes great with the sauces and fruits. the mochi cake recipe is below. hmm the presentation in this picture doesn’t do it justice… next time i’ll put up a nicer picture.
Chocolate Mochi Cake Recipe (yield two 9×5 loaves, 8×4 is okay too)
from Chef Eddie Fernandez
Mochiko flour 4 ½ cups
Sugar 4 ½ cups
Cocoa powder 5 tbsp.
Baking soda 1 tbsp.
Coconut milk 1 – 13.5 oz. can
Evaporated milk 1 cup
Eggs, beaten 5 ea.
Vanilla extract 1 tbsp.
Unsalted butter, melted 1 stick
1. preheat the oven to 350F. grease the two loaf pans and set aside.
2. combine the mochiko flour, sugar, cocoa powder, and baking soda. Mix well with a whisk.
3. in a separate bowl, combine coconut milk, evaporated milk, eggs, vanilla extract, and butter. Mix well with a whisk.
4. add the dry ingredients to the wet ingredients and mix with the whisk until the batter is smooth.
5. pour evenly into the loaf pans. bake 60-65 minutes until center is firm and a toothpick inserted into the middle comes out clean.
6. let cool in the loaf pan. when the pans are cool enough to touch, flip the loaves out and let them finish cooling on a cooling rack if you have one.
7. each loaf can be cut into 10 pieces. to store, wrap in plastic wrap or put in a ziploc bag and refrigerate. you can heat the pieces back up individually in the microwave for 1 minute when ready to serve.