Recipe

Toasted coconut and passionfruit bavarois

Nov 10, 2012 1:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Toasted coconut and passionfruit bavarois
  • 1/2 cup (40g) desiccated coconut
  • 1 cup (250ml) milk
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon powdered gelatine
  • 1 tablespoon cold water
  • 4 egg yolks
  • 300 millilitre thickened cream
  • 1 fresh coconut
  • 4 passionfruit

Method

Toasted coconut and passionfruit bavarois
  • 1
    Place desiccated coconut in a small frying pan. Cook, stirring, over medium heat, until coconut is browned lightly.
  • 2
    Place milk in a small, heavy-based saucepan over a very low heat; add toasted coconut and sugar. Bring milk to just simmering; barely simmer 15 minutes, stirring occasionally to dissolve sugar.
  • 3
    Strain milk mixture into a bowl through a fine sieve. Using the back of a large spoon, press coconut in sieve to remove as much liquid as possible. Discard coconut.
  • 4
    Sprinkle gelatine over water in a small bowl.
  • 5
    Whisk egg yolks in a medium bowl until paler in colour; whisk in warm milk mixture.
  • 6
    Pour mixture into a clean medium saucepan; stir over a medium heat 8 minutes, or until mixture coats back of the spoon.
  • 7
    熄火;加入软化明胶,搅拌部件l dissolved. Strain custard through a fine sieve into a jug. Refrigerate, stirring occasionally, until cool but not cold.
  • 8
    Beat cream in a small bowl with an electric mixer until soft peaks form. Fold whipped cream into cooled custard mixture in two batches.
  • 9
    Divide mixture between six serving bowls or glasses. Cover with plastic wrap; refrigerate 3 hours or overnight until set.
  • 10
    Pierce the 'eyes' of coconut with a thick metal skewer; drain out the liquid. Hit coconut sharply with a hammer; open coconut and remove outer husk. Using a vegetable peeler, peel flesh into thin strips.
  • 11
    Spoon passionfruit pulp over bavarois; top with coconut.

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