A beautiful take on a classic French dish.
"We make all our own desserts in the restaurant. This isn’t Indonesian at all, but rather an Asian take on a French classic, inspired by fellow chef, Sham Hanifa of The Cottage in Leitrim. It’s a dairy-free dessert." – Kevin O'Toole
Yield: Serves: 4
- 4 free range egg whites
- 200g/7oz caster sugar
- Toasted coconut
For the coconut custard
- 1 can coconut milk
- 4 free-range egg yolks
- 75g/2.6oz caster sugar
- 1 shot Malibu
For the coconut snow/sorbet
- 400ml/13.5oz coconut milk
- 100g/3.5oz caster sugar
- 20ml lime juice
- Fresh mint, to garnish
- Whisk the egg whites and then slowly add in the sugar and whisk all until it reaches stiff peak stage.
- Using a spoon, spoon the mixture into quenelles and drop into simmering water to poach. Allow to simmer for about two minutes before turning over the other side. Gently remove with a slotted spoon and drain on paper.
- Toss the poached meringue in toasted coconut.
- To make the custard, heat the coconut milk in a saucepan, do not boil it. Cream the egg yolks and sugar together. Add the egg mixture to the saucepan and add in a shot of Malibu and wait until it has reduced a little bit, continuing to stir. If it coats the back of a spoon, it’s ready. If you need to thicken it quickly, whisk in 1 teaspoon of corn flour.
- To make the sorbet, put coconut milk and sugar in a pot, warm to dissolve sugar, remove from heat. Add lime juice, stir. Chill in a fridge.
- If you have an ice-cream machine, use that. Otherwise, pop it in a bowl in a deep freezer, stirring every 20 minutes, until set.
- To serve, spread your custard on a plate. Place the coconut meringues on top. Serve the sorbet on the side, or break it up with a fork and sprinkle on top. Add a sprig of mint or some edible flowers for colour.
TIP: Be very gentle with your meringues when you’re poaching them.