- 6
Ingredients
- 1 cup (250ml) coconut cream
- 1 cup (250ml) milk
- 90 g caster sugar
- 4 egg yolks
- 3 gold-strength gelatine leaves (see note)
- Ice for an ice bath
- 300 ml thickened cream, lightly whipped
- Kaffir lime fruit salad
- 5 kaffir lime leaves (see note)
- 1 cup (220g) caster sugar
- 3 cups tropical fruit, cut with a small melon baller (we used kiwifruit, watermelon, papaya and mango
Preparation
Step 1
Stir the coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted. Place in a saucepan over medium heat with coconut cream and milk. Bring to just below boiling point, then set aside for 30 minutes to infuse.
Whisk sugar and egg yolks in a bowl. Strain the infused milk through a fine sieve into the bowl, pressing down well. Discard the shredded coconut. Whisk to combine, then return the mixture to a clean pan over low heat, stirring for 2-3 minutes until you have a custard thick enough to coat the back of a spoon.
Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove excess water, then add the leaves to custard mixture, stirring to dissolve. Remove from heat and transfer custard to a bowl, then sit in another bowl of iced water. Stir occasionally until cool.
Fold the lightly whipped cream into the cooled custard. Pour into six 1 cup (250ml) serving glasses and chill for at least 4 hours or overnight until set.
Meanwhile, for the salad, place 4 kaffir lime leaves in a pan, sprinkle with the sugar, cover and leave to infuse for at least 4 hours or overnight. Add 1 cup (250ml) water, then stir over low heat for 1-2 minutes to dissolve sugar. Increase heat to medium and simmer, without stirring, for 5 minutes until syrupy. Cool, then chill until needed (up to 3 days).
Just before serving, finely shred the remaining kaffir leaf and add to the syrup with the tropical fruit, then spoon over the bavarois to serve.