Jan Norris: Food and Florida

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Gluten-Free Coconut-Strawberry Torte Up for Vote from Le Bistro

July 15th, 2010 · No Comments

Le Bistro's Gluten-free Coconut-Strawberry Torte

Le Bistro (Lighthouse Point) chef Andy Trousdale has entered his Gluten-Free Coconut-strawberry Torte in a contest sponsored by the Gluten-Free Registry and Bob’s Red Mill Flours. Trousdale’s wife Elin shared the recipe with me here, but more are on the web site.

Do your part for the home team and go to the site to vote (scroll down to see them all) for the torte – made with rice flour crepes and stuffed with a creamy coconut filling, berries and coconut milk.

Here’s their recipe.

Gluten-Free Coconut and Strawberry Torte

  • For the cream filling:
  • 1/2 cup butter
  • 1/2 cup gluten-free rice flour
  • 3/4 cup sugar
  • 1 14-ounce can coconut milk
  • 1 18-ounce can coconut juice
  • 1 cup shredded coconut
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut
  • For the crepes:
  • 1/4 cup gluten-free all-purpose flour
  • 2 cups (16 ounces) rice milk
  • 4 eggs
  • 4 tablespoons melted butter
  • For completing dish:
  • 1 pound strawberries, hulled, washed, sliced thinly
  • 6 whole strawberries, for garnish
  • 1/2 cup shredded coconut, toasted, for garnish

Make cream filling: Melt butter in a heavy sauce pan over a medium heat. Add flour, stir constantly; add sugar, and cook for 10 minutes; remove from heat and set aside. Warm coconut milk, coconut juice, and coconut extract in a small sauce pan. Place flour mixture back on medium heat, and slowly add liquid a little at a time, whisking to make a smooth sauce. Add shredded coconut. Remove from heat and reserve.

Make crepes: Put flour into a large mixing bowl, and make a well in the center. Add eggs. Mix well, slowly adding milk while whisking to form a smooth batter. Strain through a fine mesh strainer. Heat a non-stick sauteĢ pan, brush lightly with softened butter. Quickly add a 2-ounce (1/4 cup) ladle full of batter. Tilt pan to coat pan well; cook only until mixture is set, then flip. The crepes should be a slightly brown; cook for 30 seconds, remove. Repeat until there is a stack of 10 to 12 crepes.

To plate: Place one crepe onto a large plate, smear a little of the cream filling to cover the crepe. Cover with sliced berries. Repeat layers, using all ingredients. Add the remaining whole strawberries on top. Sprinkle toasted coconut over all. Chill before serving. When ready to serve, slice as a pie, into wedges; serve each with a sprinkle of toasted coconut. Chill any leftovers.

Makes 6 servings.

Tags: Recipes: What's Cooking! · The Eat Beat: Restaurant News · Uncategorized

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