Description
In the heat of summer what could be better than a savory ice cream? It does not contain sugar, and very refreshing coconut scent immerses You in the atmosphere of the tropics.
Ingredients
-
Cream
500 ml
-
Coconut
1 piece
Cooking
That's what we need. I'm more like 20% cream, but they are not whipped, although the recipe implies it is the whipping 33% cream.
To begin open the coconut. It's not as difficult as it seems. On one of the tops of the poles has three holes. Will proberaum one or two with a screwdriver or a thin knife. The liquid that is inside, leak, strain and use at their own discretion.
Put the coconut on a non-friable surface the equator to himself and gently knock on the equator with something heavy like a hammer. I knocked a bronze pestle from the mortar.
After 5-6 blows Coco nut, unable to withstand such abuse, crack down.
Picking out the inside pulp, cut off the dark rind, and grate on a fine grater.
Here, Potter.
Then everything is extremely simple. 33% whip cream, 20% used just. It is possible to taste add the liqueur, flavoring, pieces of fruit. Cream and coconut mix and freeze in the freezer. Whipped in a La carte dishes, simple - in a tight p/e package and mash a few times to avoid ice monolith.
The rest depends on taste preferences and solemnity of the moment. That is, or decorate and serve in crystal, or sit down with a large spoon and enjoy.
There is added orange marmalade.
And here is the slices of coconut and strawberry. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.