Baptist Health South Florida is proud to be the official healthcare provider for the Food Network’s South Beach Wine & Food Festival.
We invite kids and their families to join us at Fun & Fit as a Family on Saturday, February 23 and Sunday, February 24, 1-4 p.m., at Jungle Island.
Our very own Executive Chef, Richard Plasencia, will be on hand at our booth.
Learn new recipes and ask questions of Chef Richard and our registered dietitians. Make sure you stop by and say hello!
In addition, Chef Richard has created the following two recipes that he will be showcasing at the Goya Foods area at Fun & Fit as a Family.
Coconut Foam (12 servings)
Ingredients:
- 2 tbsp sugar
- 2 tbsp water
- 3.5 g gelatin powder
- 400 g coconut puree
Preparation:
- Make a simple syrup by bringing the sugar and water to a boil while stirring.
- Remove it from the heat and let it cool down to room temperature.
- Mix the gelatin with ¼ cup of coconut puree and let it hydrate for a couple of minutes.
- Warm the puree in a saucepan.
- Add the gelatin mixture and stir for a couple of minutes until it dissolves. Remove from heat.
- Pour the coconut mix into the ISI Whip, charge it with one N2O cartridge (use 2 cartridges if using 1 L ISI Whip) and shake vigorously.
- Let it rest in the refrigerator for a couple of hours.
Mint Granité:
Ingredients:
- 25.2 g mint leaves
- 1.25 cups water
- 1/4 cup sugar
Preparation:
- In a small saucepan, heat water and sugar until sugar melts completely.
- Blanch mint leaves in boiling water for 10 seconds, remove leaves and cool in ice water.
- Puree mint leaves with water mixture.
- Place in a container; liquid level should be about 1 inch deep.
- Place in freezer. Scrape with a fork every hour or so until frozen (3–4 hours).
Passion Fruit Crema:
- 300 g passion fruit puree
- 57.6 g egg yolks
- 43.2 g egg whites
- 60 g sugar
- 129 g butter
- 1½ tsp gelatin powder
Preparation:
- Heat the passion fruit puree, sugar, and butter in double boiler; set aside.
- Whip egg yolks over the double boiler until volume has doubled and ribbon stage is achieved.
- Dissolve gelatin in a little bit of the passion fruit mixture, and then combine with the rest.
- A little at a time, add gelatin and passion fruit mixture to egg yolks and fold continuously; set aside and let cool slightly.
- Whip egg whites to stiff peaks.
- Fold egg white into your passion fruit mixture, pour into desired serving dish, and refrigerate.
To serve, remove passion fruit dish from refrigerator, shake your foam charger before using, and squeeze gently to release coconut foam. Sprinkle with mint granite shavings.
ENJOY!
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.