Recipes from Girl Scouts chef


Grilled Pineapple Honey Coulis

Yield about 10-11 oz. / 300 g

Ingredients U.S. Metric
Pineapple 7 oz. 200 g
Granulated sugar 1.5 oz. 40 g
Honey 1.0 oz. 15 g
Water 1.33 oz (8 tsp) 40 g
Lemon Juice 0.5 oz. (3 tsp) 15 g
Pineapple Liqueur 0.67 oz. (4 tsp) 20 g


1.      Grill pineapple on grill, cool

2.      Puree until slightly chunky

3.      Warm pureed fruit in saucepan

4.      Boil sugar, honey and water to 220°F and mix into fruit puree

5.      Return to boil, remove from heat, add juice and liqueur and cool.


 Kaffir Lime Leaf Coconut Dacquoise                                                      

Ingredients          U.S. Metric
Desiccated coconut 2 oz 55 gm
Powder Sugar, sieved 1 ¾ oz 50 gm
Almond Flour 1 oz 30 gm
Egg white (about 2) 2 ½oz 75 gm
Granulated Sugar 1 ¾ oz 50gm
Kaffir lime leaves, stalk removed, shredded       2 2

Combine coconut, icing sugar and almond meal in a bowl, set aside. Whisk egg white in an electric mixer until soft peaks form (1-2 minutes). Gradually add sugar, whisking continuously until firm peaks form (5-6 minutes), then fold through coconut mixture and lime leaves. Spread in base of a half-sheet pan, lined with silpat, and smooth top. Bake until just beginning to color (10-15 minutes), then cool in tin. Cut out 1” circles from dacquoise and set aside until required.


Coconut Dacquoise                                               

Ingredients          U.S.   Metric
Powdered Almonds 3 oz 90 g
Granulated Sugar 4 oz 120g
Cake flour 1.5 oz 42 g
Coconut, grated 0.5 oz 15 g
Egg white 5 oz 150 g
Granulated Sugar 4 oz 120 g
Total Weight 1 lb 2 oz 537 g


1. Prepare parchment with 1” circle guides and flip over onto baking sheet so circles are visible through the paper.

2. Sift together almond powder, first 4 oz of sugar, and cake flour. Stir in coconut

3. Whip eggs to soft peak, add second 4 oz of sugar and whip to firm peak.

4. Fold in the sifted dry ingredients.

5. Transfer to piping bag.

6. Using medium plain tip pipe disks inside the circle using a spiral piping technique

7. Bake @ 350°F for 10 minutes or until just golden. 


Kaffir Lime Curd Spheres

Makes 3 LB 7.2 oz / 1.57 KG

Ingredient U.S. Metric
Granulated Sugar 7 oz 200 g
Kaffir Lime Juice, fresh squeezed 6.75 oz 190 g
Lemon juice, fresh squeezed 2.75 oz 80 g
Eggs 9.5 oz 270 g
Butter, cubed, soft 1 Lb 12.75 oz 820 g
Vanilla Paste 1/3 oz 9 g


1. Combine sugar, lime juice, lemon juice, and eggs in nonreactive saucepan over medium heat.

2. Whisk to 175°F or until all the bubbles disappear.

3. Remove pan from heat and slowly whisk in the butter in increments

4. Strain through a fine mesh sieve into a bain-marie over an ice-water bath

5. Let mixture cool completely at room temperature, then chill

6. To assemble spheres, pipe the curd into sphere molds of desired size and freeze until completely solid. Unmold and reserve in freezer, covered until ready to use. 


Red Zinger Coconut Mousse

Yields about 1 Lb 12 oz. / 800 g

Ingredients U.S. Metric
Water 4 oz. 120 g
Coconut milk, unsweetened 4 oz. 120 g
Granulated sugar 7 oz. 200 g
Red Zinger Tea 1 bag 1 bag
Gelatin 0.2 oz. (2 tsp) 6 g
Milk 1.67 oz. 50 g
Granulated Sugar 1 oz. 30 g
Coconut, grated 1 oz. 30 g
Coconut milk, unsweetened, chilled 4. 5 oz. 140 g
Coconut extract, pure 1.5 tsp 20 g
Heavy Cream 8 oz. 250 g


1.      Heat the water, coconut milk, and sugar to make syrup. Add the teabag and steep for 5 minutes (less time for less potency). Remove tea bag.

2.      Soften the gelatin in 10 tsp cold water (3 T + 1 tsp)

3.      Heat the milk, sugar and coconut in saucepan to about 175°F. Let mixture stand few minutes to allow the coconut to infuse.

4.      Remove from heat and add the gelatin, stirring to dissolve quickly.

5.      Add second quantity of coconut milk (chilled). When temperature has cooled to about 75°F stir in the pure coconut extract. (Original recipe called for coconut flavor liqueur at 4 tsp).

6.      Whip the cream to soft peaks and fold in

7.      Pour into molds and chill. 


Black Pepper Ice Cream


1/2 cup (125 ml) whole milk

1/3 cup (65 g) sugar

1 Tbsp black peppercorns, coarsely cracked

Pinch of salt

1 cup (250 ml) heavy cream

3 large egg yolks

1. Warm the milk, sugar, peppercorns, salt, and 1/2 cup of the cream in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for one hour.
2. Rewarm the peppercorn-infused mixture. Pour the remaining 1/2 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer, pressing the peppercorns gently to extract as much flavor as possible. Discard the peppercorns and stir the custard into the cream. Stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes about 4 servings.


Spiced Mirror Glaze

Yields 30 FL OZ / 900 ML

Ingredients US Metric
Water 1 lb 4 oz 570 g
Granulated Sugar 12 oz 340 g
Vanilla bean 1 1
Allspice berries 3 3
Cinnamon sticks 2 2
Cloves 1 1
Ground nutmeg ¼ t 0.5 g
Ground ginger ¼ t 0.5 g
Orange zest, grated 1 T 9 g
Lemon juice 4 oz 110 g
Gelatin, granulated ¾ oz 20 g
Rum (optional) 1 oz 30 g


1.      Combine 15 oz/430 g of the water with the sugar in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.

2.      Split the vanilla bean, scrape the seeds into the sugar syrup, and the pod. Add the allspice berries, cinnamon sticks, clove, nutmeg, ginger, orange zest, and lemon juice. Remove from the heat and steep for 15 minutes, then strain.

3.      Bloom the gelatin in the rum and the remaining 5 oz/140 g water, and then melt. Blend the melted gelatine with the spiced mixture.

4.      Cool the glaze to 70°F/21°C. Use immediately.