Coconut-caramel cream with cherries (for 6 persons)

Ingredients

Directions

1. 1

   Melt 125 g sugar in a frying pan until golden brown. Add lemon juice and 2 tablespoons of hot water. Boil the caramel and pour it into 6 greased, ovenproof oval moulds (each containing 125 ml). Let the caramel set. In the meantime whisk eggs, egg yolk, coconut milk, 60 g sugar and cream.

2. 2

   Pour through a sieve and distribute in the moulds. Place the moulds in a hot water bath and let them stand in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let them cool down. 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.

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 the stewed cherries and coconut chips. Decorate with mint

4. 4

   waiting time approx. 2 hours