Coconut cream with a snow cap

60 minutes

1.

5 tbsp milk, pudding powder and Mix 3 tablespoons of sugar. Separate the egg, chill the egg white. Bring the rest of the milk and coconut milk to the boil. Stir in pudding powder, simmer for about 1 minute. Stir in the egg yolks. Let cool down, stirring often

2.

Roast the desiccated coconut. Warm the cream. Chop the couverture, melt in it over a mild heat while stirring. Let cool down. Stir the pudding. Divide half into 4 fireproof bowls. Top with the couverture, except for a little, and the rest of the pudding

3.

Beat the egg whites until stiff, sprinkling in 3-4 tablespoons of sugar. Fold in coconut. Spread on top of the pudding. Lightly brown with a small gas burner or under the grill. Heat the rest of the couverture again, decorate the cream with it

4.

Preparation time approx. 45 minutes