Coconut-caramel cream with cherries (for 4 persons)

Ingredients

Directions

1. 1

   Melt 80 g sugar in a frying pan until golden brown. Add lemon juice and 1 tablespoon of hot water. Boil the caramel while stirring and fill it into 4 greased, ovenproof oval forms (125 ml each). Let the caramel set. In the meantime whisk eggs, coconut milk, 40 g sugar and cream.

2. 2

   Pour through a sieve and distribute in the moulds. Place the ramekins in a hot water bath and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Drain the cherries and collect the juice. Mix starch with some juice until smooth. Boil up the cherry juice with vanilla sugar and remove from the heat. Stir in the starch and let it simmer for 1 minute while stirring. Stir in cherries and let cool. Roast the coconut chips in a pan without fat, take them out and let them cool down. Dip the moulds briefly in hot water and remove from the edge of the mould with a knife. Turn out onto plates.

3. 3

   Stir in the starch and let it simmer for 1 minute while stirring. Stir in cherries and let cool. Roast the coconut chips in a pan without fat, take them out and let them cool down. Dip the moulds briefly in hot water and remove from the edge of the mould with a knife. Turn out onto plates. Serve with cherry compote and coconut chips. Decorate with mint

4. 4

   waiting time approx. 2 hours