| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Ideal, Home, Cooks |
6 |
servings |
INGREDIENTS
| 400 |
ml |
Coconut milk |
| 100 |
ml |
Double cream |
| 180 |
g |
Palm sugar; chopped |
| 2 |
ts |
Nutmeg; ground |
| 1 1/2 |
ts |
Five spice powder |
| 5 |
|
Eggs |
| 100 |
g |
Unsalted cashew nuts |
| 200 |
g |
Fresh dates; diced |
| 4 |
|
Mint tips |
| 250 |
ml |
Double cream |
| 2 |
|
Egg yolks |
| 40 |
g |
Caster sugar |
| 3 |
|
Cardamom pods |
INSTRUCTIONS
CARDAMOM SAUCE
Warm up coconut milk, spices and palm sugar until dissolved. Mix eggs with
the cream and mix into the warm coconut milk - do not bring to the boil.
Grease well 6 x 31/2 inch ramekin dishes, place cashew nuts and half the
dates and pour in the mix right up to the rim. Place in a roasting tray
with hot water half way up the side and bake on the bottom of the shelf on
120C/gas 2 for approximately 30-40 minutes.
Remove from the roasting tray and cool well before serving.
For the cardamom sauce, heat up the double cream with the crushed cardamom
pods.
Mix the yolks with the sugar, pour the hot cream over the yolks and sugar
and pour back into the saucepan, and heat for about 1/2 minute on low heat
or until it coats the back of a wooden spoon. Take it off immediately and
pass through a fine sieve. Set aside and cool.
To serve take the vattalapam. Loosen the sides with a pointed kitchen knife
and shake it carefully out of the ramekin dish. Place it on the left hand
side of the plate with two tablespoons of sauce and decorate with the mint
tips.
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