INGREDIENTS

INSTRUCTIONS

* Note: See the "Basic Hot-Milk Sponge Cake" recipe which is included
in this collection.
In a nonstick saucepan, over medium heat, combine the milk, sugar, and
vanilla. Whisk to dissolve the sugar. When the mixture comes to a
gentle boil, take 1 cup of the milk-sugar mixture and add it to the
yolks. Whisk to blend well. Temper the egg mixture to the milk
mixture. Cook over medium heat until it thickens slightly, 4 to 5
minutes, whisking occasionally. Dissolve the cornstarch in the water.
Over medium heat, slowly add this mixture to the saucepan, whisking
constantly for 1 minute. Using a wooden spoon, continue stirring for
about 2 minutes. Add the coconut and continue stirring for 2 more
minutes. Add the butter and stir until it is completely melted and
mixture has thickened to a custard, about 2 minutes. Soften the
gelatin in the water and stir into the hot custard. Pour the mixture
into a glass bowl. Cover with plastic wrap, pressing the wrap down
the surface of the custard to prevent a skin from forming. Cool
completely, stirring occasionally and chill for at least 4 hours.
Carefully peel the Sponge Cake back from the paper. Place the cake on
a fresh piece of parchment paper. Roll and unroll the cake several
times. Using a spatula, spread the jam, evenly, over the sponge cake.
Using the paper underneath to help you, carefully roll the cake
tightly. Refrigerate until set, about 1 hour. Remove from the
refrigerator and slice into 1/4-inch round slices. Butter a shallow
9-inch steel ring and a baking sheet. Line both the sides and bottom
of the ring with the cake slices, packing them tightly without
overlapping them. Fold the whipping cream into the coconut mixture.
Spoon the coconut mixture into the mold. Cover with plastic wrap and
refrigerate until set, about 3 hours. Remove from the refrigerator
and invert onto a glass serving platter. Slice the mold into
individual servings and garnish with sweetened whipped cream and
mint. This recipe yields 16 to 20 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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