Toasted coconut and passionfruit bavarois

Toasted coconut and passionfruit bavarois



1.Place desiccated coconut in a small frying pan. Cook, stirring, over medium heat, until coconut is browned lightly.
2.Place milk in a small, heavy-based saucepan over a very low heat; add toasted coconut and sugar. Bring milk to just simmering; barely simmer 15 minutes, stirring occasionally to dissolve sugar.
3.Strain milk mixture into a bowl through a fine sieve. Using the back of a large spoon, press coconut in sieve to remove as much liquid as possible. Discard coconut.
4.Sprinkle gelatine over water in a small bowl.
5.Whisk egg yolks in a medium bowl until paler in colour; whisk in warm milk mixture.
6.Pour mixture into a clean medium saucepan; stir over a medium heat 8 minutes, or until mixture coats back of the spoon.
7.Remove from heat; add softened gelatine, stir until dissolved. Strain custard through a fine sieve into a jug. Refrigerate, stirring occasionally, until cool but not cold.
8.Beat cream in a small bowl with an electric mixer until soft peaks form. Fold whipped cream into cooled custard mixture in two batches.
9.Divide mixture between six serving bowls or glasses. Cover with plastic wrap; refrigerate 3 hours or overnight until set.
10.Pierce the ‘eyes’ of coconut with a thick metal skewer; drain out the liquid. Hit coconut sharply with a hammer; open coconut and remove outer husk. Using a vegetable peeler, peel flesh into thin strips.
11.Spoon passionfruit pulp over bavarois; top with coconut.

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