COCONUT CREAM
This coconut cream is light and fluffy, but it has a truly rich body, which comes from the coconut curd base. You can use this cream-or even the curd on its own-as a filling for tarts and top with fresh berries, mango, or papaya. Serve the leftover curd on toast or toasted brioche.
Yield makes about 3/4 cup
Number Of Ingredients 9
Steps:
- Set up an ice bath in a large bowl.
- Combine the butter, sugar, and coconut milk in a saucepan over medium heat. Bring to a boil.
- Meanwhile, whisk the egg yolks in a bowl.
- Slowly pour half the hot coconut mixture over the yolks, whisking as you pour, to temper the yolks. Return the entire mixture to the saucepan and bring to a quick boil, whisking constantly. Sprinkle the gelatin over the surface, then whisk for at least 1 minute to dissolve the gelatin. Strain the curd into a medium bowl and mix with an immersion blender.
- Press a piece of plastic wrap on the surface of the curd and chill completely in the ice bath.
- Sprinkle the gelatin over the rum in a small glass bowl or a cup. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a small saucepan until melted.
- Whip the cream to stiff peaks in a medium bowl. Whisk the gelatin into the whipped cream. Add the coconut curd and fold together gently but thoroughly. Cover with plastic wrap and chill for at least 2 hours before serving.
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