Coconut ice cream on hot cherry sauce

For 4 servings
  • 150 g desiccated coconut
  • 4 Egg yolk (size M)
  • 125 g Sugar
  • grated zest of 1/2 lime
  • 125 g whipped cream
  • 1 glass (370 ml; Abtr. Weight: 185 g) Morello cherries
  • 1 Cinnamon stick
  • 10 g Cornstarch
  • fresh or dried coconut curls
30 minutes
light
1.
Desiccated coconut with 1/2 l boiling Pour water over and let it steep for about 15 minutes. Beat in the blender jar of a food processor, pour onto a kitchen towel and squeeze out. Measure 3/8 liter of coconut milk and bring to the boil. Mix egg yolks and 100 g sugar until creamy. Gradually pour in the hot coconut milk while stirring. Return to the pot. Add the lime zest and heat, stirring constantly, until the mixture thickens (do not boil!). Pour into a bowl and let cool, stirring occasionally. Whip the cream until stiff and stir into the cold coconut cream. Pour the mass into an ice cream maker and let it freeze, or place in the freezer and freeze for 4-6 hours. Stir through several times. For the sauce, bring the cherries in the juice, remaining sugar and cinnamon stick to a boil. Mix the cornstarch and a little water until smooth and stir into the compote. Bring to the boil again. Remove the cinnamon stick. Use a scoop to shape 10-12 ice cream balls from the ice cream. Serve with hot cherry sauce on plates and sprinkle with coconut curls if you like
2.
Preparation time approx. 30 minutes (without waiting times)
3.
Dishes: Pillivuyt
1 portion approx:
  • 410 kcal
  • 1720 kJ
  • 5 g protein
  • 24 g fat
  • 40 g carbohydrates

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