co­conut & pas­sion­fruit cus­tard pots - - THIS MONTH - serves 4| prep 20 mins (+ 2 hours set­ting time) | cook­ing 20 mins

3 egg yolks 300ml co­conut milk 40g ( 14⁄ cup) agave sugar 12⁄ vanilla bean, split, seeds scrapped 12⁄ tsp finely grated lime rind 3 gela­tine leaves 60ml ( 14⁄ cup) strained fresh pas­sion­fruit juice 60ml ( 14⁄ cup) fresh pas­sion­fruit pulp, plus ex­tra, to serve Flaked co­conut, toasted, to serve

1 Place yolks in a heat­proof bowl and whisk un­til com­bined. 2 Place co­conut milk, sugar, vanilla and lime rind in a small saucepan over low heat. Cook, stir­ring, for 2 min­utes or un­til sugar dis­solves. Cook, stir­ring oc­ca­sion­ally, un­til mix­ture is hot but not boil­ing. Slowly whisk hot milk mix­ture into yolks. 3 Place gela­tine in a bowl and cover with cold wa­ter. Stand for 5 min­utes or un­til soft­ened. Squeeze ex­cess mois­ture from gela­tine. 4 Mean­while, strain the milk mix­ture back into a clean saucepan. Cook over low heat, stir­ring con­stantly with a wooden spoon, for 5-6 min­utes or un­til the mix­ture starts to thicken. Re­move from heat and stir in gela­tine un­til dis­solved. Trans­fer to a heat­proof bowl. Place over an ice bath, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til cooled slightly. 5 Slowly stir in the com­bined pas­sion­fruit juice and pulp un­til com­bined. Trans­fer to a jug. Di­vide among 4 serv­ing glasses. Place in the fridge for 2 hours or un­til set. Top with ex­tra pas­sion­fruit pulp and sprin­kle with co­conut. PER SERVE • 6g pro­tein • 18g fat (14g sat­u­rated fat) • 14g carb • 7g di­etary fi­bre • 250 cals (1043kj)

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