Satisfy your sweet tooth at Spot Dessert Bar

July 16, 2010 3:09:23 PM PDT
It's a restaurant that's all about dessert. It's a restaurant that's all about dessert. It's becoming a popular trend, but this dessert spot, which opened last fall, has an Asian influence. It's called Spot Dessert Bar located at 13 St. Marks Place in Manhattan. Below is the recipe for Kaffir Lime Pavlova, Cherries, Coconut Sorbet and Passion Fruit Foam It serves 8.

6 kaffir lime leaves
2 whites
1/2 cup sugar
2/3 cup confectioner's sugar, sifted
1/6 teaspoon cream of tartar
1/8 teaspoon salt

Microwave kaffir limes in microwave for 8 seconds, remove and toss it around with your hands. Repeat the process 4 more times until leaves are dried to touch.

Whip whites in food processor till frothy with cream of tartar.

Gradually add granulated sugar and then whip till firm peaks.

In the meantime, crumble all but one lime leaf on top of sifted confectioner's sugar and stir in salt.

Fold in confectioner's sugar and lime leaves mixture into the meringue with a spatula.

Scoop out 8 meringue onto a sheet pan lined with parchment, about 4' wide and making a bit of a sunken indentation in the middle.

Crumble a bit of dried kaffir lime on top of meringue and bake at 200 for an hour. Remove and let cool completely. Freeze Pavlova in airtight container until serving. They keep up to 2 weeks.

1/4 # cherries, halved and pitted
1/3 cup champagne
2 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon juice zest of a lemon
2 kaffir lime leaves
1 gelatin sheet, bloomed in cold water

In a medium sized pot, bring all ingredients except gelatin to simmer, cover and let poach for about 6 minutes over simmering heat.

Remove from heat, stir in drained gelatin until dissolved. Refrigerate until use.

Coconut sorbet - choose your favorite store bought sorbet or make your own!

Place pavlova in a serving bowl. Spoon in some cherries, about 6 halves per serving, with about 2 tablespoon of juice.

Scoop ice cream and place on top of indented part of pavlova.

Dust the dish with confectioner's sugar, if desired, and serve immediately.

Passion Fruit Foam
Juice of 1 lime
1/2 teaspoon xanthan gum
2 tablespoon sugar
3/4 cup passion fruit puree
1/8 teaspoon salt
1 tablespoon versawhip

In the pot, place sugar, water, lemon juice, salt, and xanthan gum to boil, whisking constantly. Pour mixture on a container filled with puree and whisk to blend. Whisk in versawhip and continue whipping until soft peaks and triple in volume.