- Serves: 6
- Cook Time:
- Prep Time: 25 minutes plus 5 hrs chilling
- Effort: medium
- 30 g caster sugar
- 50 ml water
- 200 ml coconut milk
- 30 g coconut, grated and lightly toasted
- 50 g sugar
- 350 ml double cream
- 6 egg yolks
For the tuiles
- 50 g sugar
- 50 g butter
- 2 egg whites
- 50 g flour
- dried coconut, for dusting
- 3 ripe mango, peeled and diced to serve
1. For the coconut creams: make a caramel by heating the caster sugar and water in a heavy-based pan over a low heat until the sugar has dissolved completely. Increase the heat and boil without stirring, until golden. Pour into 6 x 150ml dariole moulds.
2. Preheat the oven to 150C/gas 2.
3. Heat the coconut milk, toasted coconut, 50g sugar and cream in a pan until simmering.
4. Whisk the egg yolks in a bowl until pale in colour, then slowly whisk in the cream mixture; pass through a sieve into a jug, then fill the moulds.
5. Place the darioles in a roasting tin and pour in hot water to come just halfway up the sides of the moulds. Cook in the oven for 45min or until set. Allow to cool, and then place in the fridge for 5 hours.
6. To make the tuiles: preheat the oven to 160C/gas 3.
7. Line a baking tray with non-stick baking paper.
8. Using an electric whisk, cream the sugar and butter until pale and creamy.
9. Whisk the egg whites until stiff. Fold in the egg whites slowly, then add the flour and work until smooth.
10. Spread the mixture onto the baking tray. Dust with dried coconut and allow to set in the fridge.
11. Bake for about 5 minutes until golden. Remove from the oven and cut into triangles, then place over a rolling pin to create a curved shape and allow to cool.
12. To serve: place the diced mango in the centre of a plate. Unmould the coconut creams by dipping the darioles in hot water for a few seconds and turn out on top of the mango Drizzle the caramel around and place the tuiles on top.
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