On the subject of dessert, what say you, my friends? If you ask me, there's always room for a little bit of dessert, especially if it's ice cream — and even more so if it's ice cream that's on the exotic side.
I'm sharing with you a Bizzy Lizzy creation, inspired by one of my favourite eateries, Morks, a family-owned Thai restaurant which, until a year ago, was tucked away in a lesser known suburb of Canberra. Like its predecessor, Sukothai Restaurant in Yarralumla (established by Mork and Benn's parents), everything about Morks is particularly delicious. The menu, the service, the food, especially the food. Now, Morks Restaurant is situated front and centre on the Foreshore at Kingston, behind the Old Bus Depot Markets and the Canberra Glassworks. And a whole new world of diners is appreciating this place.
Peter and I made our first pilgrimage to the 'new' Morks at the weekend. We enjoyed a superb Issan Odyssey banquet, which included spicy Larb wontons served with cooling herbed yoghurt, peppery beef ribs, succulent grilled marinated chicken, Issan sausage, spicy papaya salad and sticky rice. One word? Yum!
'Are you having dessert?' Peter asked, as we finished the banquet. What a dumb question. With a choice of Pavlova Explosion, Strawberry Gigolo, Samurai Jack, Jigglypuff, Sirius Black and Egg in Hay, of course I was having dessert (and so was he, for that matter!). It was the Morks signature dessert of Egg in Hay that we both selected: coconut ice cream with roti and pashmak. It was good. Really, really good. And it took my man to a happy place! If only I could have taken a photo to show you.
I so wanted to recreate my own version of this exquisite dessert and pay homage to Mork, Benn and the entire Ratanakosol family for their passion for delicious and exciting Thai cuisine. And here it is. I've called my version Coconuts in the Clouds.
COCONUTS IN THE CLOUDS
(Coconut ice cream dessert with crisp wonton wrappers and saffron pashmak)
For the Coconut Ice Cream:
600mls coconut cream
150g caster sugar
6 free range egg yolks
A pack of wonton wrappers
icing sugar, for dusting
saffron pashmak - Persian fairy floss (available online and from specialty stores)
To make the coconut ice cream, first, shake the can of coconut cream, then open it and stir thoroughly. Next, pour the coconut cream into a medium sized saucepan and heat it briefly. Take the pan off the heat and set it aside. Meanwhile, combine the egg yolks and caster sugar in a Pyrex bowl (or the bowl of a stand mixer) and whisk until the mixture is pale and creamy.
Now, pour the coconut cream into the bowl with the eggs and sugar, and stir to combine the ingredients. Wash the saucepan, fill it halfway with water and bring it to the boil. Pop the Pyrex bowl on top of the pan, lower the heat and cook the custard over a low heat for 10-15 minutes, stirring constantly. Test it by running your finger through the custard on the back of the wooden spoon.
Remove the bowl from the top of the saucepan, cover with a plate or saucepan lid and allow it to cool completely in the refrigerator. This is important. The mixture needs to be well chilled. You can blast chill it in the freezer if you wish. This quantity will serve 6-8.
To prepare the crisp wonton wrappers and the shredded coconut
While the ice cream is chilling, make the wontons by heating some vegetable oil in a deep frypan or wok. Slice or roll the wonton wrappers and shallow fry them a few at a time. Drain on paper towelling and set aside. Meanwhile, you can also gently toast the shredded coconut in a small pan on the stove. Take care, as it will burn very quickly. Set the coconut aside.
To finish the coconut ice cream, remove it from the refrigerator and whisk in the cream. Pour the mixture into the bowl of your ice cream maker and churn until it is almost set. Then transfer the ice cream to a freezer-proof container and freeze until it is set. Note: You can make the ice cream without a churn by freezing it until it is almost set, then beating it with a hand held mixer until it is smooth.
To assemble my 'Coconuts in the Clouds' dessert
Scatter a handful of toasted shredded coconut on each serving plate. Place two small scoops ('coconuts') of the coconut ice cream on top of the shredded coconut base. Arrange the saffron pashmak strands over the ice cream, then place a crispy wonton wrapper on top. Dust the wonton wrapper with ice cream, and serve.
Please enjoy my whimsical dessert...
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Tell me dear readers, what is your favourite kind of dessert? Do you prefer traditional desserts, perhaps a slice of cake, or do you like to indulge in something a little more exotic? And my Australian readers, have you eaten at Morks?
Thank you for taking the time to visit Good Things and leaving a comment. I do love hearing from you. Bizzy xox
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.