Coconut – Raspberry – Parfait
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g desiccated coconut
- 4 egg yolks
- 60 g suar
- 1 packet vanilla sugar
- 8 cl liqueur (coconut liqueur)
- 3 cups cream
- 1 jar jam (raspberry)
Print Recipe
Pin Recipe Instructions
- Roast the desiccated coconut in a non-greased pan until golden.
- Beat the egg yolks with sugar, vanilla sugar and coconut liqueur in a water bath until thick foamy. Remove from the water bath and let cool down while stirring occasionally. Whip the cream until stiff and stir into the egg mixture with 75 g desiccated coconut. Pour the mixture into a loaf tin lined with cling film. Spread raspberry jam on top and pull through with a fork. Now put in the freezer for at least 6 hours.
- Turn out and serve sprinkled with the remaining rasps.
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