Passionfruit Coconut Cream

Ingredients

• 2 sheets gelatin
• 6 passionfruits
• 20 ml white rum
• 100 g sugar
• 100 ml heavy cream
• 1 Egg white
• 150 ml coconut milk
• 50 g sugar
• 2 egg yolks
• 0.5 lime (juice)
• 100 ml heavy cream (at least 30% fat)
• 3 tbsp coconut flakes
• lime slice (for garnish)
• passionfruit half (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water. Halve passionfruits, scoop pulp with a spoon and strain through a sieve; reserve 2 tbsp of seeds and some fruit pieces for garnish. Warm rum and dissolve the strained gelatin in it. Mix the pulp with sugar and gelatin. Whip heavy cream and egg white separately until stiff peaks form; fold a bit into the fruit mixture, then slowly fold the whipped egg white back in, gently incorporating. Spoon the custard into four glasses and place in freezer.

2. 2.

   Soak gelatin for coconut cream as well. Bring coconut milk and sugar to a boil, then remove from heat. Whisk egg yolks until frothy, gradually adding hot coconut milk while stirring. Cook over a bain-marie until creamy. Add gelatin, stir until dissolved. Stir in lime juice and let cool. Whip heavy cream and fold in toasted coconut flakes. Carefully pour over the passionfruit custard, then sprinkle reserved seeds on top. Chill for at least 3 hours before serving with lime slices and fruit pieces.