Coconut-vanilla cream for Elsa


Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles.

In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
221 K 4.0/5 (34 reviews)
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Last modified on: February 21th 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 2 hours 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 4 hours 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 50 min.
Coconut-vanilla cream for Elsa
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.

Stage 2 - 10 min.
Coconut-vanilla cream for Elsa
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.

Stage 3 - 30 min.
Coconut-vanilla cream for Elsa
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.

Stage 4 - 5 min.
Coconut-vanilla cream for Elsa
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.

Stage 5 - 5 min.
Coconut-vanilla cream for Elsa
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.

Stage 6 - 3 min.
Coconut-vanilla cream for Elsa
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.

Stage 7 - 2 hours
Coconut-vanilla cream for Elsa
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.

Stage 8 - 1 hour 15 min.
Coconut-vanilla cream for Elsa
Prepare your coconut tuiles.

Stage 9 - 3 min.
Coconut-vanilla cream for Elsa
Place a coconut tuile on top of each cream and serve without delay.

Stage 10
Coconut-vanilla cream for Elsa
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.
Keeping: To eat right now.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %110 RDI=10 %170 RDI=30 %2,150 RDI=110 %9,020 RDI: 110 %
Per 100 g3 RDI=1 %10 RDI=1 %20 RDI=3 %240 RDI=10 %1,010 RDI: 10 %
Per person5 RDI=2 %20 RDI=2 %30 RDI=4 %360 RDI=20 %1,500 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For 6 people : 5.80 €
  • Per person : 1.00 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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