| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
New imports, Desserts |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Water |
| 1 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 1 |
tb |
Coconut extract |
| 3/4 |
c |
Heavy cream,; chilled |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Toasted coconut, plus 2 tablespoons; for garnish |
INSTRUCTIONS
In a medium saucepan over medium heat, combine the sugar and water and cook
to the fine thread stage. In a medium mixing bowl, beat the egg yolks.
While the machine is running, pour the sugar mixture into the egg yolks,
mixing until the mixture is cool. Add the coconut extract. In a small bowl,
whip the chilled cream and milk together until very firm. Fold the whipped
cream into the egg mixture, then slowly fold in the toasted coconut. Pour
into a loaf pan and freeze for 6 hours. Just before serving, dip the mold
in warm water to slightly loosen it from the sides of the mold. Set a
platter on top of the mold and invert. Garnish with more coconut and mint
sprigs.
Yield: 6 dessert
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 07:47:39 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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