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Coconut Bavarois with Lime Granita
A cross between a set mousse and a pannacotta, made more grown up with the addition of white rum if wanted
Ingredients
| 100 ml | coconut milk |
| 300 ml | couble cream |
| 1 tbsp | dessicated coconut |
| 50 g | sugar |
| 3 large | egg yolks |
| 2 tbsp | white rum (optional) |
| 2 leaves | gelatine |
| 150 g | granulated sugar |
| 400 ml | water |
| 2 medium | limes, juiced |
| 1 tsp | lime, zest finely cut |
| 5 leaves | mint |
| cup(s) | lime cordial |
Method
Preparation time: ca. 20 min Resting time: ca. 3 hrs / Grade of difficulty: medium / Calories per portion: n/a
Put the coconut milk and 100 ml of the cream into a saucepan and bring to the boil.
Meanwhile whisk the egg yolks and the 50g sugar until pale and thick. Pour the hot milky mix onto the egg yolks and beat together gently for 30 seconds. Return to the pan and stir on a gentle heat till custard thickens. Remove pan from heat.
Soak the gelatine in cold water. Add dessicated coconut to the custard. Squeeze out the gelatine and add to the cutard, add rum if used, stirring it gently in until smooth. Cover with clingfilm and leave to chill and starting to set.
Meanwhile, make the lime granita. Put the 150g sugar in a pan with 150ml of the water. Bring gently to the boil, stirring until the sugar dissoves. Add the cordial, lime juice, and the rest of the water. Mix well and pour into a shallow freezerproof container and freeze for 2 hours.
Meanwhile, whisk rest of cream until stiff peaks form and then fold into the custard mix. Divide between individual glasses or a large container and chill until set.
When the granita is firm around the edges break uo and gently stir. Return to the freezer and freeze for 30 minutes and keep repaeting this procedure till granita is fluffy.
The custad mix is now a bavarois and can be served with the granita. Decorate portion with zest and strips of mint leaves.
Meanwhile whisk the egg yolks and the 50g sugar until pale and thick. Pour the hot milky mix onto the egg yolks and beat together gently for 30 seconds. Return to the pan and stir on a gentle heat till custard thickens. Remove pan from heat.
Soak the gelatine in cold water. Add dessicated coconut to the custard. Squeeze out the gelatine and add to the cutard, add rum if used, stirring it gently in until smooth. Cover with clingfilm and leave to chill and starting to set.
Meanwhile, make the lime granita. Put the 150g sugar in a pan with 150ml of the water. Bring gently to the boil, stirring until the sugar dissoves. Add the cordial, lime juice, and the rest of the water. Mix well and pour into a shallow freezerproof container and freeze for 2 hours.
Meanwhile, whisk rest of cream until stiff peaks form and then fold into the custard mix. Divide between individual glasses or a large container and chill until set.
When the granita is firm around the edges break uo and gently stir. Return to the freezer and freeze for 30 minutes and keep repaeting this procedure till granita is fluffy.
The custad mix is now a bavarois and can be served with the granita. Decorate portion with zest and strips of mint leaves.
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