Escape the hustle and bustle with this relaxed treat that will satisfy your tastebuds.
- Stir the coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted. Place in a saucepan over medium heat with coconut cream and milk. Bring to just below boiling point, then set aside for 30 minutes to infuse.
- Whisk sugar and egg yolks in a bowl. Strain the infused milk through a fine sieve into the bowl, pressing down well. Discard the shredded coconut. Whisk to combine, then return the mixture to a clean pan over low heat, stirring for 2-3 minutes until you have a custard thick enough to coat the back of a spoon.
- Meanwhile, soak the gelatine in cold water for 5 minutes. Squeeze to remove excess water, then add the leaves to custard mixture, stirring to dissolve. Remove from heat and transfer custard to a bowl, then sit in another bowl of iced water. Stir occasionally until cool.
- Fold the lightly whipped cream into the cooled custard. Pour into six 1 cup (250ml) serving glasses and chill for at least 4 hours or overnight until set.
- Meanwhile, for the salad, place 4 kaffir lime leaves in a pan, sprinkle with the sugar, cover and leave to infuse for at least 4 hours or overnight. Add 1 cup (250ml) water, then stir over low heat for 1-2 minutes to dissolve sugar. Increase heat to medium and simmer, without stirring, for 5 minutes until syrupy. Cool, then chill until needed (up to 3 days).
- Just before serving, finely shred the remaining kaffir leaf and add to the syrup with the tropical fruit, then spoon over the bavarois to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set