The Black Egg; Coconut Cream Curd with Macadamia Oil Ristretto Sauce

By Paper Planes Sydney

The Black Egg; Coconut Cream Curd with Macadamia Oil Ristretto Sauce
Bondi's Paper Planes share one of their most popular dessert recipes for us: a dramatic Asian-inspired coconut cream.

Coconut cream 500ml

125ml fresh cream 

 125ml full cream milk

75g caster sugar 

10g gelatine leaf 

Ristretto and cocoa sauce ingredients

100 ml coffee Espresso 

50g dark chocolate button 

 50 ml fresh cream

100ml macadamia oil 

Soak gelatine leaf in cold water for 3 minutes and then squeeze out excess water. Set aside to use later.

Heat up coconut cream, cream, milk and sugar in a saucepan until simmering and sugar has dissolved. Add gelatine into the coconut mixture and stir until it has completely melted.

Strain the mixture through a fine sieve and skim off all bubbles on the surface. Pour the mixture into moulds (about 150 ml quantity) and leave in fridge for 2-3 hours or until set.

Reduce espresso to half amount over low heat. Add chocolate and cream into the reduced coffee and mix well. Set aside to allow to cool down, transfer into a squeeze bottle.

Pour a tea spoon of macadamia oil over coconut cream curd to make a very thin layer. Squeeze a dollar coin-sized drop of ristretto sauce on top to finish. Serve immediately.

 

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