Recipe Lime and coconut brulee : Practical and Delicious

Recipe Lime and coconut brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lime and coconut brulee. You are currently reading Recipe Lime and coconut brulee : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Lime and coconut brulee requires 6h 20m, cook 05m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This beautiful dessert lies somewhere between zesty coconut cheesecake and creme brulee.

Ingredients:

9 Ingredients

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  1/2 x 450g madeira cake, chopped
  
  
  


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  2 tbsp boiling water
  
  
  


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  2 tsp powdered gelatine
  
  
  


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  500g cream cheese, softened
  
  
  


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  2 tsp finely grated lime rind
  
  
  


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  2 tbsp lime juice
  
  
  


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  1 tsp vanilla extract
  
  
  


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  3/4 cup caster sugar
  
  
  


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  270ml can light coconut milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Divide cake between four 1 cup-capacity heatproof ramekins. Place boiling water in a heatproof jug. Sprinkle with gelatine. Using a fork, stir until dissolved. Set aside.
  
  
  


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  Step 2
  
  
  
  
  Using an electric mixer, beat cheese, lime rind, lime juice, vanilla and 1/2 cup sugar until smooth. Gradually beat in coconut milk. Add gelatine mixture. Beat until smooth. Pour mixture into prepared ramekins. Cover. Refrigerate for 6 hours or until set.
  
  
  


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  Step 3
  
  
  
  
  Place grill tray as close to grill as possible. Preheat grill on high. Place ramekins in a roasting pan filled with ice. Sprinkle remaining sugar over cheese mixture. Place pan under grill for 4 to 5 minutes or until sugar has melted and caramelised. Stand for 1 to 2 minutes or until set. Serve.
  
  
  

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