Coconut & Lychee Trifle made with some Knoxx food ingredients

Coconut & Lychee Trifle

Coconut Cream

Ingredients:

  • Sugar 750g

  • Coconut Powder 1.5lt

  • Cream 1.5lt

  • Milk 1.5lt

  • Kaffir Lime Leaf 20g

Method:

Bring milk, cream, and sugar to boil then pour over coconut powder, whisk well.

Whip with 2 to 1 mascarpone cheese.

Coconut Dacquoise

Ingredients:

  • Almond Meal 150g

  • Desiccated Coconut 150g

  • Sugar 250g

  • Egg Whites 250g

Method:

Whip egg white till slightly foamy, add sugar and whip till soft peaks form, fold in coconut and almond meal.

Bake at 160 degrees C for 20 minutes till golden.

Coconoxx product range of Coconut cream, Coconut milk powder used to create the base of this dessert

Lychee & Lime Jelly

Ingredients:

  • Tinned Lychee Juice 500ml

  • Fresh Lime Juice 80ml

  • 2.5 Gelatine Leaves soaked in ice water

Method:

Heat liquids and whisk gelatine, allow to set and separate with a fork

Plating Up

  • 1 spoon Coconut Cream 30g

  • 3 Lychees cut into quarters

  • 1 quenelle of ginger ice cream 50g

  • Coconut Flakes 10g

  • Crushed Freeze Dried Mandarin, Raspberry’s & Blackberry’s 3ea

  • 3 teaspoons of Lychee & Lime Jelly 20g

  • 1 tablespoon of crushed coconut dacquoise 40gFinely Chiffonade Kafir Lime Leaf 1g

  • Edible Flowers 3ea