Coconut Cream with Poached Kumquats
- For the coconut cream
- 8 sheets white gelatin
- 1 can unsweetened Coconut milk about 400 ml (approximately 14 ounces)
- 75 grams sugar
- 1 Vanilla bean
- 2 medium egg yolks
- Whipped cream
- 100 grams Shredded coconut
- zest of 1 Limes
For the coconut cream: Soak the gelatin in cold water to soften. Combine the coconut milk and sugar in a saucepan. Cut the vanilla bean in half lengthwise, scrape out the seeds and add the vanilla bean pod and seeds to the saucepan. Bring to a boil and simmer for 10 minutes. Whisk the egg yolks in a heatproof bowl over a saucepan of simmering water. Slowly stream the hot coconut milk into the egg yolks while whisking vigorously. Continue whisking until slightly thickened. Squeeze the excess water from the gelatin and stir into the coconut milk mixture until dissolved. Set the bowl over a large bowl of ice water to cool quickly.
Beat the whipping cream until stiff and fold into the cooled cream along with the shredded coconut and lime zest. Spread the coconut cream into a square baking dish lined with parchment paper and place a piece of plastic wrap on top to prevent a film from forming. Refrigerate for 3-4 hours.
For the poached kumquats: Rinse the kumquats, pat dry and cut into quarters. Place the kumquats, Cointreau and white wine in a small saucepan and bring to a boil. Reduce the heat to low and simmer for 1-2 minutes.
Cut coconut cream into cubes, gently roll in shredded coconut and serve with the poached kumquats. Garnish with fresh mint, lime wedges and shredded coconut.