INGREDIENTS

INSTRUCTIONS

Make the caramel by mixing the water and sugar together in a thick
bottomed pan. Bring to the boil and cook until a golden caramel is
reached. Pour into dariole moulds and leave to set.  Mix eggs and sugar
together. Heat up the coconut with the vanilla  pod, pour onto eggs and
then pass the mixture through a fine sieve.  Skim off the foam. Pour
into the moulds and place them into a bain  marie. Cover with tinfoil
and place into the oven on a low  temperature, about 25-30 minutes.
When the coconut creams are cooked,  allow them to cool slightly before
turning out of their moulds.  Whilst they are cooling make the sabayon.
To make the sabayon: Place all ingredients in a metal mixing bowl  with
2 tbsp of water and set it over a bainmarie filled with hot  water.
Whisk together until the egg yolk is cooked and the mix has  almost
doubled in size.  Preheat a hot grill, spoon the sabayon over the
caramelised fruits and  glaze under the hot grill for about 30 seconds
until lightly coloured.  For the caramelised fruits: Heat a pan and put
in a drop of oil and  the icing sugar. When it starts to froth add the
sliced fruits and  toss in the pan (in batches). When they are soft and
golden , remove  from the heat and allow to cool.  To serve: Arrange
the caramelisd fruits in a circle around each plate  and spoon the rum
sabayon over them. Set a coconut cream in the  centre.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 182.6mg
Sodium: 30.8mg
Potassium: 101.6mg
Carbohydrates: 22.3g
Fiber: 1.6g
Sugar: 14.4g
Protein: 4.8g