Gluten free
Crème fraiche coconut bavarians
Gluten-free side dish, Crème Fraiche Coconut Bavarians, rich in vitamins and minerals, best for special occasions.
Ingredients
US
gelatin
5.5 Tbsps
coconut milk
4 Tbsps
sweetened condensed milk
14 oz
sugar
0.5 cup
egg yolk
4
creme fraiche
1 pkg
coconut
7 oz
Method
- Combine gelatin with 4 Tbsp. 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 Crme Fraiche to a soft peak.
- When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crme Fraiche and immediately pour into your desired molds.
- Refrigerate overnight.
- To serve, remove from mold and cover the Bavarians with the shredded coconut.
Nutrition:
410 kcal
Carbs
44 g
Fat
22 g
Protein
11 g
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