Coconut-vanilla cream for Elsa

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 170 g cream
• 2 170 g whole milk
• 3 40 g caster sugar
• 4 4 egg yolks
• 5 1 vanilla pod
• 6 2 sheets gelatin
• 7 200 g unsweetened coconut milk
• 8 120 g cream
• 9 30 g caster sugar
• 10 3 tablespoons Malibu rum
• 11 6 Coconut tuiles
• Total weight: 892 grams

Times:

Preparation	Resting	Cooking	Start to finish
2 hours 28 min.	2 hours	30 min.	4 hours 58 min.

Step by step recipe

• 1: Preheat oven to 180°C (360°F).
  Prepare a mixture for crème brulée with 170 g cream, 170 g whole milk, 40 g caster sugar, 4 egg yolks and 1 vanilla pod.
  Once this is made, if you have time, put the pan back over low heat and allow to thicken as for real custard (crème anglaise). This is not essential, but it will prevent all the vanilla grains falling to the bottom of the dish during cooking, which is unattractive.
• 2: Boil a kettle or large pan of water.
  Divide the cream between the dishes or glasses, and place in a lèchefrite or large deep oven tray. Pour a little boiling water into the tray.
• 3: Leave the creams to cook 20-30 minutes until just set.
  Remove from oven, leave to cool to room temperature, then put in the fridge.
• 4: Meanwhile, put to soak the 2 sheets gelatin in cold water for 10 minutes.
  Put 200 g unsweetened coconut milk, 120 g cream, and 30 g caster sugar in a pan.
• 5: Put the pan over low heat, and beat gently with a whisk.
  As soon as well mixed and hot (no need for it to boil), remove from heat and add softened gelatin, after draining and drying.
  Stir again to mix well.
• 6: Leave coconut cream to cool, and when at room temperature add 3 tablespoons Malibu rum. Mix well.
  Adding Malibu is not essential, but it brings out the flavour of the coconut.
• 7: Divide the coconut cream between the glasses or dishes, on top of the vanilla cream.
  Tip: put a tea-towel on a baking sheet to hold the glasses still.
  Refrigerate at least 2 hours.
  Up to this stage everything can be prepared the previous day, even two days before.
• 8: Prepare your coconut tuiles.
• 9: Place a coconut tuile on top of each cream and serve without delay.
• 10: Ideally your guests should be able to break the tuile with a spoon, then taste both the coconut and vanilla creams together in the same mouthful.

Remarks

If possible remove the creams from the fridge about an hour before serving and leave at room temperature. They are best served cool but not too cold, as then they have less flavour. But only add the tuile at the last minute.
For a more stylish presentation, pour a ribbon of chocolate over the tuiles, or sprinkle them with a little cocoa powder.

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