Coconut cream
Instructions
Open coconuts, then drain all the milk, then extract the pulp and grattugiatela, collecting the proceeds into a bowl: to obtain the quantity shown, two fruits should be sufficient.
Bring to the boil the milk in a saucepan and pour immediately on coconut pulp, then mixed with care and let cool.
A sieve lined with a linen cloth, pour the grated coconut along with the milk and squeeze well so all the liquid out leaving the dry coconut flesh: you have to get about 30 cl coconut milk.
In a bowl, place the egg yolks and the Treacle and roll them into balls with a whisk until mixture is puffy and fluffy.
Heat the coconut milk in a saucepan, remove from heat before it to boil and pour it into the bowl with the yolks and syrup, stirring to mix the ingredients.
Transfer the cream in a clean saucepan and Cook Sweet heat, until thickened, taking care not to boil, stirring constantly with a wooden spoon, as if it were a crème anglaise.
When done, remove from heat and mix in the isinglass, made soften in cold water and squeezed.
Preparing scented with rum and lime juice and allow it to cool.
In another bowl Beat egg whites egg whites firmly together with sugar, then cream blend warm now.
Combine the whipped cream, then spread the cream into six individual cups.
Garnish each portion with a slice of lime and a few sticks of chocolate.
Ingredients and dosing for 6 persons
- 300 g of pulp of grated coconut
- 35 cl of milk
- 4 egg yolks
- 60 g of palm syrup or sugar syrup
- 4 sheets of isinglass
- 3 cl of dark rum
- 2 cl of lime juice
- 3 egg whites
- 60 g of sugar
- 25 cl of cream
- 1 lemon
- Chocolate sticks for garnish