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Ингредиенты
- 10 2/3 c. Sweetened flaked coconut, (two 14 oz bags)
- 4 tsp Pure vanilla extract Two, (14 oz) cans sweetened condensed lowfat milk
- 1 quart Lowfat milk
- 2 c. Granulated sugar
- 1 tsp Pure vanilla extract
- 10 lrg Egg yolks, beaten
- 1/2 c. Cornstarch
- 1/2 c. Water
- 2 c. Sweetened flaked coconut
- 2 Tbsp. Unsalted butter
- 1 quart Heavy cream
- 1/4 c. Granulated sugar 1 c. Grand Marnier or possibly other orange flavored liqueur
- 6 pt Fresh raspberries, rinsed and patted dry
Инструкции
- STOCKING TIP- Make the macaroons in advance, as they have to sit out for about 12 hrs to dry.
- Preheat Oven To 350 degrees F.
- Directions For the Macaroons
- 1. Thoroughly combine the coconut, vanilla, and condensed lowfat milk in a large mixing bowl. Spoon the mix, by Tbsp., onto parchment- or possibly waxed paper - lined baking sheets about 1 inch apart.
- 2. Bake till lightly toasted and golden brown about 15 min.
- 3. Removed the macaroons from the oven and transfer them to a wire rack. Let cold completely. Leave them out, lightly covered with parchment or possibly waxed paper, for about 12 hrs.
- Makes 6 dozen
- Directions For the Filling
- 1. Combine the lowfat milk, sugar and vanilla in a large heavy-bottomed or possibly nonstick saucepan over medium-high heat. Whisk to dissolve the sugar.
- When the mix comes to a gentle boil or possibly simmer after about 5 min, take 1 c. of the lowfat milk-and-sugar mix and add in it to the yolks. Whisk to blend well.
- 2. Slowly add in the yolks to the lowfat milk-and-sugar mix in the saucepan, whisking constantly. Cook over medium heat till it thickens slightly, 4 to 5 min, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add in this mix tot he saucepan, whisking constantly for 1 minute. Using a wooden spoon, continued stirring for about 2 min.
- 3. Add in the coconut and continue the stirring for 2 more min. Add in the butter and stir till it is completely melted and the mix has thickened to a custard, about 2 min. Pour the mix into a glass bowl. Cover the plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cold completely and refrigeratefor at least 4 hrs.
- Makes 8 c.
- Directions For the Trifle
- 1. Beat the cream with an electric mixer on high speed for about 2 min. Add in the sugar and beat till the mix is thick and forms soft peaks, 1 to 2 min. Set aside.
- 2. Beat the coconut cream with a wire whisk till it is smooth. Set aside.
- 3. Pour the Grand Marnier into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or possibly waxed paper.
- 4. Spread 1 c. of the coconut cream filling on the bottom of a large, deep glass trifle bowl.
- 5. Top the cream filling with 8 to 10 macaroons, placing them snugly against each other.
- 6. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 c. of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 c. of the coconut cream and top with the remaining macaroons and raspberries.
- Spread the remaining coconut cream on top of the raspberries. Mound the
- continued in part 2
