Coconut Cream with Exotic Fruit

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Coconut Cream with Exotic Fruit
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
5 sheets
200 milliliters
350 milliliters
4 centiliters
Coconut liqueur (or coconut syrup)
1 tablespoon
2 tablespoons
1
2
1
Orange (juiced)
2 tablespoons
brown Sugar
1
Lime (juiced)
1 teaspoon
1 tablespoon

Preparation steps

1.

Soften gelatine in cold water. Combine coconut milk with 200 ml (approximately 3/4 cup) of coconut cream, liqueur, vanilla sugar and sugar, bring to a boil. Remove from heat and add well squeezed gelatine. Pour into 4 glasses and refrigerate for at least 4 hours.

2.

Peel, clean and chop pineapple. Halve passion fruit and scrape out seeds and pulp. Combine star fruit with orange juice and brown sugar, bring to a boil. Mix lime juice with cornstarch, add to orange juice mixture. Add pineapple cubes, remove from heat and let cool. 

3.

Whip the rest of well-chilled coconut cream with cocoa powder until semi-stiff and place into a piping bag with a smooth nozzle.

4.

Pour fruit sauce over chilled cream, pipe chocolate cream on top and serve.

5.

Can be served with crackers, if desired.