Coconut ice cream on hot cherry sauce

Name: Coconut ice cream on hot cherry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Coconut flake; 4 Egg yolk (size M); 125 g Sugar; 7-10 Tbsp grated peel of 1/2 lime; 125 g Whipped cream; 1 glass (370 ml; separation weight: 185 g) Morello cherries; 1 Cinnamon stick; 10 g Cornstarch; 7-10 Tbsp fresh or dried coconut flakes

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Coconut flake
4 Egg yolk (size M)
125 g Sugar
7-10 Tbsp grated peel of 1/2 lime
125 g Whipped cream
1 glass (370 ml; separation weight: 185 g) Morello cherries
1 Cinnamon stick
10 g Cornstarch
7-10 Tbsp fresh or dried coconut flakes

Directions

1
Pour 1/2 l of boiling water over the grated coconut and let it stand for about 15 minutes. Whip in the mixing cup of a food processor, pour onto a kitchen towel and squeeze out. Measure out 3/8 litres of coconut milk and bring to the boil. Stir egg yolk and 100 g sugar until creamy. Add hot coconut milk bit by bit while stirring. Put back into the pot. Add lime zest and heat up while stirring constantly until the mixture thickens (do not boil!). Pour into a bowl and allow to cool while stirring occasionally. Whip cream until stiff and stir into the cold coconut cream. Pour the mixture into an ice-cream maker and freeze or place in the freezer and freeze for 4-6 hours. Stir several times. For the sauce, boil up cherries in the juice, remaining sugar and cinnamon stick in a pot. Stir cornflour and a little water until smooth and add to the compote. Bring to the boil again. Remove the cinnamon stick. Form 10-12 ice cream balls from the ice cream with a scoop. Arrange on plates with hot cherry sauce and sprinkle with coconut flakes as desired
2
Preparation time approx. 30 minutes (without waiting time)
3
Dishes: Pillivuyt