Spanish Coconut Cream
INGREDIENTS:
3 eggs
50g/ 2oz caster sugar
few drops of vanilla essence
450 ml/ 3/4 pint milk
4 tbsp water or pineapple syrup
15g/ 1/2oz gelatine
50-75g/ 2-3oz desiccated coconut
150g/ 5oz canned pineapple rings,well
drained and finely chopped
150ml/ 1/4 pint double cream, lightly whipped
1 Separate the eggs. Beat the yolks with the sugar and vanilla essence, then add milk.
2 Stand the heatproof basin over a pan of hot, but not boiling, water and cook gently, stirring frequently until the custard sauce coats the back of a wooden spoon.
3 Put the water or pineapple syrup into another basin and sprinkle the gelatine on top. Stand this over the hot water until the gelatine has thoroughly dissolved. Stir the gelatine into the hot egg custard sauce with the coconut.
4 Allow the coconut mixture to cool and become syrupy, then add the pineapple and cream. Put on one side again to slightly stiffen.
5 Whisk the 3 egg whites until stiff and fold into the coconut mixture.
6 Spoon into glasses.
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