Creme Fraiche Coconut Bavarians

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READY IN: 8hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine gelatin with 4 tablespoons coconut milk to bloom.
  • Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.
  • Whisk sugar and egg yolks well.
  • Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.
  • Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.
  • Remove from heat and add gelatin.
  • Pour entire mixture into a bowl and refrigerate until mixture begins to gel.
  • In a separate bowl whip Alouette Cuisine Crème Fraiche to a soft peak.
  • When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crème Fraiche and immediately pour into your desired molds.
  • Refrigerate overnight.
  • To serve, remove from mold and cover the Bavarians with the shredded coconut.
  • Visit http://tintin.consumer.alouettecheese.com/recipes/#creme-fraiche-coconut-bavarians.
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