Coconut Gelato
Tämä voimakkaasti maustettu gelato täyttää kaikki kookospähkinän ystävät. Jotta vieläkin trooppinen seikkailu, yritä lisätä maustettua ananasta pina colada ottaa tämän kermainen kookos hoitoon.
Lähde: Martha Stewart Living, kesä / heinäkuu 1994
tuotto
ainekset
ohjeet
Muunnelmat
Pina Colada Variation
Kuori, ydin ja sose tuore ananas. Kypsennä keskikokoisessa kattilassa keskilämmöllä, kunnes se lyhenee kolme neljäsosaa, noin 50 minuuttia. Anna jäähtyä, sekoita sitten jäähdytettyyn vaniljakastikkeeseen sekä vähennetty kookosvesi ja kookospähkinä, kuten edellä kohdassa 5 on osoitettu.
Kuori, ydin ja sose tuore ananas. Kypsennä keskikokoisessa kattilassa keskilämmöllä, kunnes se lyhenee kolme neljäsosaa, noin 50 minuuttia. Anna jäähtyä, sekoita sitten jäähdytettyyn vaniljakastikkeeseen sekä vähennetty kookosvesi ja kookospähkinä, kuten edellä kohdassa 5 on osoitettu.
Cookin huomautukset
Paras maku pehmentää sitä hieman jääkaapissa ennen tarjoilua.
27.04.2023 @ 04:15
This strongly flavored gelato will satisfy all coconut lovers. For an even more tropical adventure, try adding flavored pineapple to take this creamy coconut treat to the next level. Source: Martha Stewart Living, Summer/July 1994. Makes about 1 quart.
Ingredients:
1 fresh coconut (about 12 ounces)
3 cups whole milk
5 large egg yolks
1/2 cup sugar
1/2 cup heavy cream
1/2 cup whipped cream
1/2 cup sweetened angel-flake coconut
Instructions:
1. Poke holes in the coconut with a nail and drain the water into a small saucepan. Use a hammer to crack open the coconut. Remove the outer shell and dark brown skin; discard. Shred the meat.
2. Cook the coconut water over low heat until reduced to a syrupy consistency, about 20 minutes. Set aside. In a large saucepan, combine the milk and shredded coconut. Bring to a gentle boil, cover, and remove from heat. Let steep for 1 hour. Strain the mixture through a cheesecloth-lined sieve, pressing hard on the solids. Reserve the coarse milk and discard the solids.
3. Combine the egg yolks and sugar in the bowl of an electric mixer. Beat at medium speed until very thick and pale yellow, 3 to 5 minutes. Return the milk to the saucepan.
4. Add half of the warm milk to the egg yolk mixture and whisk until combined. Return the new mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
5. Have an ice-water bath ready. Remove the saucepan from the heat and immediately stir in the heavy cream. Strain the mixture through a sieve set over a medium bowl. Set the bowl in the ice-water bath and cool. Stir in the coconut syrup and shredded coconut. Freeze in an ice cream maker according to the manufacturers instructions. Add sweetened coconut flakes and churn for about 30 seconds until combined. Store in an airtight plastic container for up to 2 weeks.
Variations:
Pina Colada Variation: Peel, core, and puree fresh pineapple. Cook over medium heat in a medium saucepan until reduced by three-quarters, about 50 minutes. Let cool, then stir into the cooled custard along with the reduced coconut water