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Рецепт Baked Coconut Cream With Caramelised Fruits And Rum Sabay
by Global Cookbook

Baked Coconut Cream With Caramelised Fruits And Rum Sabay
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Ингредиенты

  • 500 ml Coconut lowfat milk or possibly puree, (17 1/2fl ounce)
  • 65 gm Sugar, (2oz)
  • 1 x Vanilla pod
  • 2 x Large eggs
  • 2 x Yolks
  • 100 gm Caster sugar, (4oz)
  • 2 Tbsp. Water, (25ml)
  • 2 x Egg yolks
  • 2 Tbsp. Rum
  • 1 tsp Caster sugar
  • 1 tsp Whipping cream
  • 7 1/2 gm Icing sugar, (1/4oz)
  • 50 gm Pear, peeled and sliced (2oz)
  • 50 gm Apple, peeled and sliced (2oz)
  • 50 gm Banana, peeled sliced (2oz)
  • 50 gm Mango, peeld and sliced (2oz)
  • 50 gm Papaya, peeled and sliced (2oz) Vegetable oil

Инструкции

  1. Make the caramel by mixing the water and sugar together in a thick bottomed pan. Bring to the boil and cook till a golden brown caramel is reached. Pour into dariole moulds and leave to set.
  2. Mix Large eggs and sugar together. Heat up the coconut with the vanilla pod, pour onto Large eggs and then pass the mix through a fine sieve.
  3. Skim off the foam. Pour into the moulds and place them into a bain marie. Cover with tinfoil and place into the oven on a low temperature, about 25-30 min. When the coconut creams are cooked, allow them to cold slightly before turning out of their moulds.
  4. Whilst they are cooling make the sabayon.
  5. To make the sabayon: Place all ingredients in a metal mixing bowl with 2 tbsp of water and set it over a bainumarie filled with warm water. Whisk together till the egg yolk is cooked and the mix has almost doubled in size.
  6. Preheat a warm grill, spoon the sabayon over the caramelised fruits and glaze under the warm grill for about 30 seconds till lightly coloured.
  7. For the caramelised fruits: Heat a pan and put in a drop of oil and the icing sugar. When it starts to froth add in the sliced fruits and toss in the pan (in batches). When they are soft and golden brown , remove from the heat and allow to cold.
  8. To serve: Arrange the caramelisd fruits in a circle around each plate and spoon the rum sabayon over them. Set a coconut cream in the centre.