Creme Fraiche Coconut Bavarians Recipes

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
• Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
• Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
• Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
• Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
• Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

Steps:

• Combine gelatin with 4 Tbsp. coconut milk to bloom. Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat. Whisk sugar and egg yolks well. Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking. Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes. Remove from heat and add gelatin. Pour entire mixture into a bowl and refrigerate until mixture begins to gel. In a separate bowl whip Alouette® Cuisine Crème Fraiche to a soft peak. When refrigerated mixture begins to gel, fold together with the whipped Alouette® Cuisine Crème Fraiche and immediately pour into your desired molds. Refrigerate overnight. To serve, remove from mold and cover the Bavarians with the shredded coconut.

Steps:

• Combine gelatin with 4 tablespoons coconut milk to bloom.
• Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.
• Whisk sugar and egg yolks well.
• Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.
• Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.
• Remove from heat and add gelatin.
• Pour entire mixture into a bowl and refrigerate until mixture begins to gel.
• In a separate bowl whip Alouette Cuisine Crème Fraiche to a soft peak.
• When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crème Fraiche and immediately pour into your desired molds.
• Refrigerate overnight.
• To serve, remove from mold and cover the Bavarians with the shredded coconut.
• Visit http://tintin.consumer.alouettecheese.com/recipes/#creme-fraiche-coconut-bavarians.