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1
To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth.
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2
Strain through a fine-mesh sieve, discard the solids and set the liquid aside.
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3
Place the raspberries in a food processor and process until pureed.
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4
Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible.
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5
Discard the solids.
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6
Place the puree in a bowl and whisk in the powdered sugar.
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7
Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste.
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8
Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
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9
To make the crepes, preheat the oven to 275 degrees.
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10
In a bowl, combine the rice flour and sugar.
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11
In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar.
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12
Keep stirring until the mixture is smooth.
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13
Place an 8-inch nonstick skillet over medium heat.
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14
Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly.
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15
Cook until the crepe is set but not brown, about 1 minute.
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16
Turn and cook the other side.
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17
Transfer to a plate and allow to cool slightly.
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18
Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper.
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19
Repeat until you have made 6 crepes.
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20
Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes.
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21
Remove from oven and cool.
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22
To make the filling, combine the cream and rum, and whip until soft peaks form.
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23
Combine the coconut and sugar, and fold into the cream.
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24
Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
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25
When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree.
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26
Stack a second wedge on top, and add the coconut and raspberry layers.
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27
Repeat again, and top with the fourth wedge of crepe.
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28
Place a scoop of sorbet on the side.
