Coconut caramel cream with cherries (for 4 people)
- 120 g sugar
- 1 EL lemon juice
- 3 Eggs
- 1 Can (s) (165 g) Coconut milk
- 100 g whipped cream
- 1 Glass (370 ml) Cherries
- 1 TL Cornstarch
- 1 packet Vanillin sugar
- 25 g coconut chips
- Mint
- fat
90 minutes
light
- 1.
- Melt 80 g sugar in a pan until golden. Add lemon juice and 1 tablespoon of hot water. Boil the caramel while stirring and fill into 4 greased, ovenproof oval molds (125 ml each). Let the caramel set. In the meantime, whisk together eggs, coconut milk, 40 g sugar and cream with a whisk. Pour through a sieve and divide into the molds. Place the molds in a hot water bath and set in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes and let them cool down. Drain the cherries while collecting the juice. Mix the starch with a little juice until smooth. Bring the cherry juice with the vanilla sugar to the boil, remove from the heat. Stir in starch, simmer for 1 minute while stirring. Stir in cherries and let cool. Roast coconut chips in a pan without fat, remove and let cool. Briefly dip the mold in hot water and remove it from the edge of the mold with a knife. Overturn on plate. Serve with the cherry compote and coconut chips. Decorate with mint
- 2.
- Waiting time approx. 2 hours
1 person approx.:
- 380 kcal
- 1590 kJ
- 7 g protein
- 14 g fat
- 53 g carbohydrates
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