Recipe: LIme & Coconut Cream Trifle


 

serves 8


1 can coconut milk, unstirred and chilled
1 cup chilled heavy cream plus 3 tablespoons, divided
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
3/4 cup granulated sugar plus 1 tablespoon, divided
1 tablespoon finely grated lime zest from 1 lime
1/2 cup fresh lime juice, from about 4 limes
1/4 teaspoon fine sea salt
2 large eggs
2 egg yolks
1 1/2 cups ground shortbread cookies, such as Walker's

1. Scoop solidified coconut milk from top of can, being careful not to remove any liquid settled at bottom, discard liquid or reserve for another use (like smoothies). In a large bowl, whip coconut milk, 1 cup cream, and confectioners’ sugar with an electric mixer set to medium speed until soft peaks form, about 2 minutes. Do not over-whip, it should look like a fluffy pillow, not stiff. Quickly whip in vanilla. Chill until ready to use.
2. Combine 1 tablespoon sugar with lime zest in a small bowl, set aside.
3. Combine lime juice, ¾ cup sugar, and salt in a small nonreactive saucepan; heat over low heat until mixture is hot and sugar dissolves. At this point you can add additional sugar to taste if you prefer a sweeter curd, just make sure to dissolve any added sugar completely before continuing.
4. Whisk eggs and yolks until thick in a medium bowl. Slowly ladle hot lime mixture into eggs, whisking constantly. Scrape back into saucepan and cook over low heat, stirring and scraping bottom of pan continuously with rubber spatula until thickened into a curd, about 5 minutes. It should look like a smooth pudding. Immediately remove from heat, stir in remaining 3 tablespoons heavy cream and strain through a fine-mesh strainer. Cover and chill until ready to use.
5. To assemble, layer into large glass bowl as follows: half of shortbread crumbs, half of lime curd, half of coconut cream, repeat. Top with reserved lime zest-sugar mixture.



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