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...
In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
189K 33 4.0
Last modified on: February 21th 2011
Keywords for this recipe:CreamCoconutVanillaCrunchyElsaFor 6 people, you will need:
- 0
170 g cream - 1
170 g whole milk - 2
40 g caster sugar - 3
4 egg yolks - 4
1 vanilla pod - 5
2 sheets gelatin - 6
200 g unsweetened coconut milk - 7 120 g cream
- 8 30 g caster sugar
- 9
3 tablespoons Malibu rum - 10
6 Coconut tuiles - Total weight: 892 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 2 hours 28 min. | 2 hours | 30 min. | 4 hours 58 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 50 min.
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.
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.
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.
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.
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.
Remove from oven, leave to cool to room temperature, then put in the fridge.
Stage 4 - 5 min.
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.
Put 200 g unsweetened coconut milk, 120 g cream, and 30 g caster sugar in a pan.
Stage 5 - 5 min.
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.
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.
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.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
Stage 7 - 2 hours
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.
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 12 min.
Prepare your coconut tuiles.
Stage 9 - 3 min.
Place a coconut tuile on top of each cream and serve without delay.
Stage 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,109 Kcal or 8,830 Kj | 33 gr | 108 gr | 172 gr |
| 105 % | 13 % | 10 % | 26 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 236 Kcal or 988 Kj | 4 gr | 12 gr | 19 gr |
| 12 % | 1 % | 1 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 352 Kcal or 1,474 Kj | 5 gr | 18 gr | 29 gr |
| 18 % | 2 % | 2 % | 4 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Mixed vegetable curry, Bounty-style tart for Alison, African style chicken, Like Bounty, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Mirlitons, Breton Pie, Tarte à l'coloche, Tuna pasta, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Mousse with two chocolates, Chocolate and vanilla crème brûlée, Paris flan filling, Hot chocolate, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Checkerboard biscuits, Breton apple and rhubarb tart , Brioche Tatin, Pain perdu, ... All |
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