Recipe Courtesy of Chef Vincent Cachot
Ingredients:
10 Egg Yolks
9 oz Sugar
2 Lbs Coconut Puree
12 Gelatin Leaves
8 oz Desiccated Coconut
2 Lbs Heavy Cream
Rum to taste
Method:
- Fill the bottom of the double boiler with 2 to 3 cups water. Place it over medium heat. Bring to a gentle simmer.
- In bowl of the double boiler, vigorously whisk together the eggs yolks and the sugar until the mixture is pale yellow and thickened.
- Put the bowl over the simmering water and continue whisking until the mixture reaches 160º F and is as thick as yogurt. It will have increased several times in volume, about 5-10 minutes. (If the sabayon is heating too quickly, remove the bowl from the double boiler and continue whisking)
- Continue whisking until the sabayon is cool to the touch.
- Warm up ½ coconut puree, add softened gelatin leaves; fold into the another ½ puree with desiccated coconut.
- Whip heavy cream to a soft peak.
- Fold sabayon to the cold mixture coconut, add rum.
- Fold puree mix and heavy cream together.
- Dress in mold and rest for at least 12 hours in refrigerator.
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