Serves : 4
Time required : 20 minutes plus setting time
Ingredients
5 kaffir lime leaves
30 ml water
8 egg yolks
125 g sugar
75 ml milk
250 ml cream
2 tender coconuts, halved
A few springs mint leaves
Method
Make a kaffir lime infusion by boiling the leaves in the water for three to four minutes. Allow to cool. Mix the egg yolks , sugar and milk into the infusion. Cook the mixture in a double boiler till the mixture become thick and fluffy ( sabayon ). Allow it to cool. Separately , whip the cream and fold it into the sabayon. Refrigerate for about 3 hours to allow the mixture to rest and set, and then pipe into the halved tender coconut shells. Garnish with fresh mint leaves.
Nutritional value of each serving – 491 Kcal
Fat – 35.6g
Carbohydrates – 34.6 g
Proteins- 11.4 g
Time required : 20 minutes plus setting time
30 ml water
8 egg yolks
125 g sugar
75 ml milk
250 ml cream
2 tender coconuts, halved
A few springs mint leaves
Fat – 35.6g
Carbohydrates – 34.6 g
Proteins- 11.4 g