Coco loco day…

Thursday 2 July 2009 | Posted by Kishi | desserts

coconut bruleYou ever have that moment when you listen to a song you crave food/desserts. I was driving back from a meeting today and the song was playing on radio.”Ya ya coco jumbo” and that made me think of some good memories in college in Delhi. I lived alone then with my grand father, who was less of a grand father (dada) but more of a sibling I took care of. Came home and made pasta with spinach and mushrooms and lots of red chillies.
About a month back I had bought a blow torch to caramelize the sugar…and I was excited to use it for the first time, what better than the crème brule. So guess what flavour brule I made?? Yeah went a bit coco loco! Wish bro-in-aw was in town, he is a coconut fan, any form any way…he will consume!

Here is a simple sweet recipe…

Heavy cream 8 ounces
Coconut milk 8 ounces
Egg yolks 8
Sugar 2 1/2 ounces
Coconut rum 1 teaspoon

Preheat oven to 325 F degrees.
Combine the cream and milk and bring to a boil.
Combine egg yolks, sugar, and coconut rum.

When the milk mixture has come to a boil, remove from heat temper with egg yolks
Cook the mixture to nape consistency and whisk.

Place on a deep baking sheet filled with hot water in centre rack of oven.

Bake 15-20 minutes or until centre is nearly set.

Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms.

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Whats for pudding today-chilled mango sago!

Thursday 11 June 2009 | Posted by Kishi | desserts

Abundance of mangoes these days, I mean the variety, the colours the taste. Amazing stuff! Give this recipe a try! I enjoyed it after my meal. Simple and delicious!!!

Vanilla Sauce:

500 Gms Milk
500 Gms Heavy Cream
100  Gms Yolks
50 Gms Castor Sugar
2 Vanilla Pods

Boil Milk and Cream with Half sugar with the vanilla pod.
Temper the yolks with the boiled cream and add to the Milk mixture.
Strain and sit to cool.

Water and tapiocaTapioca Pearls

 

Mango Puree –around a cup (use fresh dusheri mangoes)
Mango pieces – to taste
Coconut Milk- to tasteSoak the sago/tapioca pearls and boil.Add Tapioca with the vanilla sauce and make to desired flavour mango/coconut,

Pour in a martini glass with coconut cookie or angel food cake and garnish with mangoes almond flakes and mint I am putting a video too of the 9X show once I did and I taught the same! EnjoyMango Sago Dessert
Mango on Foodista

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