Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits
Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits
Here is a wonderful recipe, which ingredients can vary. Julie’s custard is prepared with lime zests and juice but can be replaced with orange or lemon. Served in “verrines” on an Amaretto cookie, crowned with freshly whipped cream and marinated strawberries or blueberries, this recipe is easy to execute and will please your guests.
Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits
Prep time: 15 minutes + 30 Cooling time |
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Cooking time: 7 ninutes |
Servings or yield: For 4 people |
Difficulty level: Easy |
4 small glasses (we used 3 inches high and 2 inches circumference glasses) |
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1 cup of cream |
4 fresh mint leaves, for serving |
For custard |
1-cup coconut milk |
¼ cup sugar |
3 egg yolks |
2-tablespoon cornstarch |
2-tablespoon butter |
1-tablespoon lime zests |
¼ cup fresh lime juice |
4 Amaretto cookies |
For marinated fruits |
1-cup whole blueberries or strawberries (cut in 4) |
1-tablespoon fresh lime juice |
¼ cup lime zests |
Preparation
For the custard; in a medium saucepan, add the sugar and half of the coconut milk and cook over medium heat until the sugar is melted.
In a small bowl, combine cornstarch and the rest of the coconut milk and mix well. Add the cornstarch mixture to the Pan and mix well with a whisk. Add the butter and whisk until completely melted. Add the juice and lime zest and egg yolks, cook 5 minutes, whisk constantly until it thickens.
Place an Amaretto cookie in each verrine. Pour the custards on the cookie in each of the verrine leaving about 1 inch and a half of space for the cream and refrigerate 30 minutes.
Meanwhile, for the marinated fruits, combine the strawberries or blueberries with juice and lime zest and refrigerate, the time remaining for the custard.
Whipped fresh cream.
Add the whipped cream and marinated fruit on top of verrine garnish with a fresh mint leaf and serve immediately, or keep in the fridge until dessert time.