Coconut-lime cream on mango and kiwi puree

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour 1/2 litre of boiling water over 100 g of grated coconut and leave to stand for 15 minutes. Wash the lime thoroughly and finely grate the peel. Squeeze the juice. Soak gelatine in cold water. Beat the coconut-water mixture for about 1 minute in the mixing bowl of a food processor. Line a sieve with a kitchen towel, pour the coconut mixture on top and squeeze it out well. Results in approx. 400 ml coconut milk. Stir 2-3 tablespoons of sugar, lime zest (except for 1 knife tip), approx. 2 tablespoons of lime juice and the remaining grated coconut into the coconut milk. Squeeze the gelatine, dissolve and finally stir in. Put it in a cold place. Whip cream until stiff. When the cream starts to gel, fold in the cream. Chill for 3-4 hours. Peel the mango, cut the flesh off the stone and cut half into slices. Puree the remaining flesh, lime juice and 2 tablespoons of sugar. Peel the kiwi and cut from a 4-slice. Halve the slices and set aside. Puree remaining kiwi and sugar. Knock the pomegranate seeds out of their shells. Melt the couverture on a hot water bath and put it in a freezer bag. Cut off a small corner and squirt diamond pattern onto 4 plates. Let it set. Cut 8 dumplings from the cream with 2 damp spoons and put them on the plates. Add purees to the rhombuses as desired. Decorate plates with mango wedges, kiwi slices and physalis. Sprinkle as desired with pomegranate seeds, fresh coconut curls, roasted coconut flakes and remaining lime zest

2. 2

   Dishes: Kosta Boda

3. 3

   Cutlery: Carl Mertens

4. 4

   Table linen: ASA