Crème Fraiche Coconut Bavarians
Total Steps
11
Ingredients
8
Tools Needed
6
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AlouetteIngredients
- 1 cup Coconut milk
- 1/2 cup Sugar
- 4 null Egg yolks
- 1 package Alouette Cuisine Crème Fraiche
- 1 can 14 oz. Sweetened condensed milk
- 1 1/2 tablespoons Gelatin
- 4 tablespoons Coconut milk
- 7 ounces Shredded coconut
Instructions
Step 1
Combine gelatin with 4 tablespoons coconut milk to bloom.
Step 2
Bring the 14 oz. can of sweetened condensed milk and the remaining 1 cup of coconut milk to a simmer in a saucepan over medium-high heat.
Step 3
Whisk sugar and egg yolks well.
Step 4
Add a small amount of the heated condensed milk and coconut milk mixture to the egg yolk mixture to temper, continually whisking.
Step 5
Slowly pour the tempered egg yolk mixture back into the heated liquid in the saucepan and heat until the mixture coats the back of a spoon, continually stirring.
Step 6
Remove from heat and add the bloomed gelatin, stirring until dissolved.
Step 7
Pour the entire mixture into a bowl and refrigerate.
Step 8
In a separate bowl, whip the Alouette Cuisine Crème Fraiche to a soft peak.
Step 9
Once the refrigerated mixture begins to gel, gently fold it together with the whipped Alouette Cuisine Crème Fraiche and immediately pour into your desired molds.
Step 10
Refrigerate the Bavarians.
Step 11
To serve, carefully remove the Bavarians from their molds and cover them with the shredded coconut.