Kangaroo Tartare with Capers, Parsley and Crispy Bread - Chef Recipe by Loic Prouin
Usually made with raw ground beef, this tartare uses finely chopped kangaroo fillet, alongside caper...
8 Tbs unsalted butter, melted, plus more for pan
1 cup flour, plus more for pan
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
3 eggs, separated
1 tsp vanilla extract
225g milk chocolate, chopped
1/2 cup heavy cream
225g unsweetened shredded coconut
Heat oven to 180 C. Grease and flour a baking pan; set aside.
Whisk flour, baking powder and salt in a bowl; set aside. In a large bowl, whisk sugar and egg whites until soft peaks form. Add butter, egg yolks and vanilla; fold until combined.
Add dry ingredients; fold until smooth. Pour into prepared baking pan; smooth top. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes; cool 20 minutes.
Invert cake onto a rack; cool completely. Cut into 16 squares; set aside.
Place chocolate in a bowl. Boil cream in a saucepan over high heat; pour over chocolate and let sit for 1 minute. Slowly stir until smooth; set aside.
Place coconut in a pie dish. Roll cake squares in chocolate, and then roll in coconut; transfer to a rack.
Chill until chocolate sets, at least 1 hour.