Dessert is the last course served at the end of a meal. It could range from freshly cut fruits to baked cheesecakes to warm fruit crumbles to frozen desserts. There is always room for dessert. No matter how full you feel at the end of a meal there is always extra space for that one special dessert you cannot do without.
When we were kids my mum always made something for dessert, especially during weekends. All of us loved helping mom and waited patiently till the end so we could lick the last bit of batter left in the bowl. For us, it was just normal but now in hindsight when I look back I realise how lucky we were to have such sweet treats. The few out of the many desserts I remember mum turning out for us was crème caramel, bread pudding, coffee sponge, fresh fruit salad with canary yellow custard to pour on top, apple pie, last but not the least, my mom was well known among her circle of friends for Baked Alaska, even today when I meet them, they fondly remember mum bring in the Baked Alaska all flambéed with brandy. My mum, my inspiration.
When it comes to making a good soufflé which is light and airy, I had to try out the basic recipe a couple of times to get the right consistency of the custard which is – to just coat the back of a spoon. The next was to learn how to beat the egg whites stiff but not dry and the most important- was to strain the soufflé mixture so that any unbeaten egg white or uncooked egg yolk could be discarded and the final soufflé mixture- silky smooth in texture.
There are many recipes for coconut soufflé most of which have a tetra pack fresh cream listed under the ingredients. This particular recipe caught my fancy as there was no cream involved and the use of coconut water to dissolve the gelatin. Coconut milk is very cooling during summer and I make this dessert so often for family and friends to beat the heat.
- Milk -1 cup
- Coconut milk-1 cup
- Coconut water-1/2 cup
- Cornflour-2 tsps
- Eggs -2 (beat separately)
- Gelatin- 2 tsp
- Sugar-6-8 tbsp
- Vanilla essence- 1/2 tsp
- Lime juice-1 tsp
- Dissolve gelatin in coconut water.
- Make a custard with egg – yolks, sugar, and milk in which cornflour has been dissolved.
- When thick, add gelatin and remove. Keep to cool.
- When cool, add vanilla essence, coconut milk, lime juice and egg- whites beaten stiff. Beat well until well blended.
- Taste and see if the tangy taste of lime is present, if not, do not hesitate to add a teaspoon more of lime juice.
- Strain and pour into a dish to set.
- Garnish with roasted coconut and serve.
For roasted coconut:
- Coconut grated-1/2 cup
- Butter- 1 tbsp
- Sugar-1 tbsp
Add butter and sugar to the grated coconut and fry till golden brown.
- If coconut water is not available, use water. Let the gelatin soak for 10 minutes and then heat gently to melt.
- If you want a custard pale in colour, use the yolk of one egg.
- The custard has to cool down completely before the coconut milk is added.
- If a drop of egg yolk falls into the egg white, remove the egg yolk with the help of small piece of egg shell.
- In case you want to overturn the dessert, moisten the bowl before pouring the mixture. Once set, loosen the edges with a sharp knife, place a plate above the dessert and with a quick circular movement overturn the dessert.
- Serves 4-6.
Keep calm and go coconuts!
Till my next post