Coconut bavarois with lime granita recipe

Coconut Bavarois with Lime Granita recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing and tropical dessert recipe for Coconut Bavarois with Lime Granita is the perfect way to cool down on a hot summer day. The creamy coconut bavarois is delicately sweet and pairs perfectly with the tangy and zesty lime granita. With its smooth and velvety texture, this dessert is a delightful treat for coconut and citrus lovers alike. Whether you're hosting a dinner party or simply looking to indulge in a delicious homemade dessert, this recipe is sure to impress.

Keywords: coconut, bavarois, lime, granita, dessert

Coconut bavarois with lime granita recipe details

Coconut bavarois with lime granita recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

100 ml	coconut milk
300 ml	couble cream
1 tbsp	dessicated coconut
50 g	sugar
3 large	egg yolks
2 tbsp	white rum (optional)
2 leaves	gelatine
150 g	granulated sugar
400 ml	water
2 medium	limes, juiced
1 tsp	lime, zest finely cut
5 leaves	mint
cup(s)	lime cordial

Instructions

Put the coconut milk and 100 ml of the cream into a saucepan and bring to the boil.

Meanwhile whisk the egg yolks and the 50g sugar until pale and thick. Pour the hot milky mix onto the egg yolks and beat together gently for 30 seconds. Return to the pan and stir on a gentle heat till custard thickens. Remove pan from heat.

Soak the gelatine in cold water. Add dessicated coconut to the custard. Squeeze out the gelatine and add to the cutard, add rum if used, stirring it gently in until smooth. Cover with clingfilm and leave to chill and starting to set.

Meanwhile, make the lime granita. Put the 150g sugar in a pan with 150ml of the water. Bring gently to the boil, stirring until the sugar dissoves. Add the cordial, lime juice, and the rest of the water. Mix well and pour into a shallow freezerproof container and freeze for 2 hours.

Meanwhile, whisk rest of cream until stiff peaks form and then fold into the custard mix. Divide between individual glasses or a large container and chill until set.

When the granita is firm around the edges break uo and gently stir. Return to the freezer and freeze for 30 minutes and keep repaeting this procedure till granita is fluffy.

The custad mix is now a bavarois and can be served with the granita. Decorate portion with zest and strips of mint leaves.

Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a