Gastronomixs

Coconut crémeux

A crémeux is first thickened with egg yolks and then set with gelatin for a smooth but dense effect. This consistency allows you to select a mould of your choice.

Creation by Bas Hoog, Gallery61, The Hague, The Netherlands

Recipe makes 500 grams.

Coconut crémeux

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Ingredients

15

g

gelatin leaves

315

g

coconut milk

35

g

sugar

110

g

egg yolks

2

g

salt

15

g

lime juice

85

g

butter

Preparation method

  • Soak the gelatin in cold water.
  • Heat the coconut milk with the sugar, the egg yolks, the salt, and the lime juice in a pan or thermo blender to 85°C while stirring continuously with a whisk. 
  • Dissolve the soaked gelatin in the coconut mixture.
  • Allow the mixture to cool until lukewarm and bind with the butter.
  • Pour the mixture into a mould of your choice and allow to set in the refrigerator.
  • Release from the mould just before serving and leave to defrost on the plate.

Serving suggestions

  • As a component in a dessert with lime ice cream, banana croquettes, and gingerbread.
  • Delicious in combination with components of pineapple and passion fruit.
  • As part of a pre-dessert with lemon gel and tarragon.

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