Description
Delicate and delicious exotic dessert, moderately sweet, it perfectly complements the airy caramel sauce from the designer-the fashion designer Ralph Rucci.
Ingredients
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Coconut
1.5 cup
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Sugar
1.5 cup
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Vanilla
2 piece
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Cream
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Gelatin
6 piece
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Yolk egg
1 piece
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Butter
1 Tbsp
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Salt
1 pinch
Cooking
I must say, prepared a half order, went 4 of 10 cm Can cook a full portion in the form of a cake form of 20 cm so, we will need the fresh coconut flesh, not chips! Probably, it will take the most time. Coconut need to open and the flesh RUB on a small grater. I have this easier in the market the coconut open and special machine scrubbed for a couple minutes. We'll need 1.5 cups.
Cream 15-20% to the boil. Pour sugar MISTRAL versatile, add vanilla.
Cover the gelatine with cool water. Wring out and send in the hot cream.
The hot mass to connect with the flesh of the coconut and give a little to cool.
Cream 33-35% beat until thick peaks. To connect with creamy coconut mass.
Form of grease with vegetable oil without smell, quite a bit, I use cooking spray, it smells without unnecessary, still a very handy thing! Distribute our pudding molds. And put into the fridge for the night.
Prepare caramel sauce. 1 tbsp butter melt in a saucepan with a thick bottom. Add the sugar and let it completely dissolve.
Into the cream, add vanilla and a pinch of salt and gently pour in hot caramel, stir well until smooth! Next, add the egg yolk, stirring constantly the sauce.
For the first time prepared caramel sauce with the yolk. The yolk gave some lightness to the sauce, at least I thought so. Very tasty!
In X hours take the pudding out of the fridge, he drops out of the form perfectly. Pour the caramel sauce, decorate with ribbon, coconut meat, it is easy to do using a mandolin. I decorated caramel coconut. Enjoy all the tropical pleasures!
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