RECIPES

Coconut cremesh

Coconut cremesh

Receipt for a dessert with coconut cake base, pudding cream and whipped cream.

recipe,photo-recipe,grated coconut,whipping cream (30-33% fat),Cream deserts

Cream deserts

No. of servings

15

Ready in

60 min.

Difficulty

medium

Categories

Cream deserts  

 

Ingredients

Ingredients

baking powder for gingerbread0.5oz15grams
egg white5pcs5pieces
egg yolk5pcs5pieces
flour medium3.5oz100grams
grated coconut4.25oz120grams
semi skimmed milk 1,5%2.3cup550milliliters
sugar granulated6tbsp6tablespoon
sugar granulated3.25oz90grams
unsalted butter6.25oz180grams
vanilla pudding - powder1.25oz37grams
vanilla sugar1oz30grams
whipping cream (30-33% fat)1.1cup250milliliters

 

Recipe

1. Preparation of coconut cake base

egg white 5 pcs  sugar granulated 6 tbsp  flour medium 3.5 oz (100 g)  grated coconut 4.25 oz (120 g)  baking powder for gingerbread 0.5 oz (15 g)

Whip egg whites and carefully blend in sugar, flour, coconut and baking powder.

2. 

Pour pastry on a small (20 x 30 cm) baking tin with parchment paper. Bake approximately 15 minutes at 340°F (170°C).

3. 

semi skimmed milk 1,5% 10 tbsp (150 ml)

Moisten still warm cake base with boiled milk.

4. Cream preparation

vanilla pudding - powder 1.25 oz (37 g)  sugar granulated 3.25 oz (90 g)  vanilla sugar 0.25 oz (10 g)  egg yolk 5 pcs  semi skimmed milk 1,5% 1.7 cup (400 ml)

Mix pudding, sugar and egg yolks in a little cold milk. Pour into remaining boiling milk and cook a dense gruel.

5. 

unsalted butter 6.25 oz (180 g)

Stir cool gruel with melted butter.

6. 

Spread the cream equally over the baked cake base.

7. Whipped cream preparation

whipping cream (30-33% fat) 1.1 cup (250 ml)  vanilla sugar 0.75 oz (20 g)

Beat whipping cream with vanilla sugar. Spread on the dessert and sprinkle with coconut, refrigerate and cut into cubes.

Bon appetit!

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