Contents
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Ingredients
coconut ice cream
- 125 ml Cream 30% fat
- 300 ml Coconut milk
- 50 g Coconut flakes
- 100 g Sugar
- 0,5 Pc. Lime zest
- 5 Pc. Egg yolk
- 4 cl Batida de Coco
Chocolate tart white
- 200 g Chocolate white
- 125 g Butter
- 125 g Sugar
- 70 g Flour
- 3 Pc. Eggs
- 2 tbsp Pistachio
tea
- 2 Pc. Orange zest
- 1 bunch Peppermint leaves
Instructions
coconut ice cream
- Heat the cream, coconut milk, flakes and sugar until just before cooking. Now add the juice from the lime and let it cool for a good 10 minutes. Then add the egg yolks and the lime zest to the well-tempered mixture, stirring constantly. The mass is now processed in the ice machine according to the manufacturer's recommendation - it may still be slightly warm. The average processing time will be approx. 45 minutes depending on the type of machine. Please note: some active parts may have to be frozen 24 hours in advance. Ready to eat after preparation or store in the freezer.
Chocolate tart white
- Melt the chocolate in a water bath and add the butter, make a homogeneous mass, then allow to cool. While the mass is losing temperature, but is still pliable, mix the eggs with the sugar and a pinch of salt to a frothy measure and then add to the chocolate and butter mixture - mix and stir in the flour through a sieve. Grease the ovenproof molds and sprinkle with sugar. Now fill the tins 2/3 full with the cake mixture and leave to rest in the refrigerator. The baking time is about 10-12 minutes at 180 degrees.
Mint tea
- Scald plenty of peppermint leaves and 2 orange zest with water and after approx. 10 minutes remove the mint leaves and the zest and chill / freeze. So that the tea is ice cold - think about the preparation in good time.
Serving
- Carefully turn the hot cake over, sprinkle half of the powdered sugar and place on the plate. Roughly chop the pistachios. Place a little of the chopped pistachios in the center of the plate, place a cam of coconut ice cream on top. Set a color / flavor accent with a little hibiscus rose essence (or similar, e.g. pomegranate syrup). Now put the iced mint tea on the plate in an amouse bouche spoon made of porcelain or, if necessary, a small white tea bowl and serve.
Nutrition
Serving: 100gCalories: 357kcalCarbohydrates: 35.6gProtein: 3gFat: 21.9g