 | Tropical Verrines12 verrines Verrines et Petits-Gateaux (Dessertfirst.com) |
| Coconut Cream: | |
| • | 2 cups milk |
| • | 10 tbsp. sugar |
| • | 6 large egg yolks |
| • | 4 tbsp. cornstarch |
| • | 2 tsp. vanilla extract |
| • | 8 1/2 oz. coconut milk |
| • | 8 1/2 oz. whipped cream |
| Method: | |
| 1. | Heat 1 1/2 cups of the milk and 4 tbsp. of sugar in a medium saucepan on medium heat until it comes to a simmer. |
| 2. | Meanwhile, whisk the remaining 6 tbsp. of sugar and the egg yolks together in a medium bowl. |
| 3. | Whisk the remaining 1/2 cup milk and cornstarch together in a small bowl, then add to the eggs and whisk to combine. |
| 4. | When the milk on the stove has come to a simmer, pour in a slow stream into the egg mixture, whisking constantly to prevent the eggs from cooking. |
| 5. | Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens into pastry cream, about 3-4 minutes. Stir in the vanilla. |
| 6. | If you see any lumps or cooked bits in your pastry cream, press it through a strainer. Place a piece of plastic wrap against the surface of the pastry cream to prevent a skin from forming and let cool. |
| 7. | Whisk the coconut milk into the pastry cream until combined smooth. |
| 8. | Gently fold in the whipped cream into the mixture until combined. |
| Mango Jelly: | |
| • | 10 1/2 oz. The Perfect Purée Mango, thawed |
| • | 2 oz. sugar |
| • | 6 grams (1 packet) powdered gelatin |
| Method: | |
| 1. | Combine the Mango puree and sugar in a small bowl. |
| 2. | Bloom the gelatin with about 1/4 cup of water, then microwave for about 10 seconds until it is liquid. |
| 3. | Add liquid gelatin to the Mango puree and stir to combine. Let sit for about 5 minutes to cool. |
| To Assemble: | |
| Method: | |
| 1. | Spoon the coconut cream mixture into a pastry bag fitted with a round tip for ease of filling the glasses. |
| 2. | Pipe some of the coconut cream into the glasses, about 1/3 of the way up. |
| 3. | Pour some of the mango puree on top in a thin layer. Refrigerate for about 10 minutes to let the mango set slightly. |
| 4. | Pipe some coconut cream on top of the mango layer. |
| 5. | Pour some more of the mango puree on top, stopping short of the top of the glass. |
| 6. | Refrigerate verrines until set. |