Coconut Bavarian Cream

Nothing more delicate than a garland of lovely sweet peas.

So I see from a previous posting of the Coconut Chiffon Cake that the Governor of the Cayman Islands has tasted this cake and liked it.  He and all of the Cayman Islands might like to fill this cake with Coconut Bavarian Cream.

I have made this cake using a small amount of ch0colate glaze on the surface of the cake before filling with the Bavarian and it is truly yummy.

The recipe:

4 ounces of coconut milk  (see note at bottom)

1 ounce of egg yolks

2 ounces of sugar

2 teaspoons powdered gelatin

1/4 cup cold water

8 ounces of heavy cream

optional 1/2 teaspoon coconut extract or a teaspoon coconut rum

Process:

Whip the cream to soft peaks and refrigerate until needed.

Soften the gelatin in the cold water and allow it to bloom (absorb all the water)

Whip the egg yolks and sugar together until they are light in color and thick.  You can do this by hand with such a small amount of yolks and sugar if you double or triple the recipe you can put the yolks in the bowl of a heavy duty mixer with a paddle and let the machine to the work for you.

Heat the coconut milk in a saute pan over a moderate heat until it just begins to bubble and then pour it slowly over the yolks, tempering the yolks first as to not shock the whole mass..then return the coconut milk mixed thoroughly with the yolks back into the saute pan and put this on the heat.  Continuously stir this mixture while it is being heated and thickened so that it does not scortch or turn into scrambled eggs..  If you have an instant thermometer, the reading should be 160F.  The hot mixture should coat the back of a spoon and if you draw your finger through it on the back of the spoon, a track should be left.

Remove from the heat and pour into a shallow bowl to cool.  You can stir this from time to time and at this point you can decide to add a bit of flavoring from either a tiny bit of coconut extract or coconut rum..it is up to you.  Try both or neither especially if you are purchasing the commercial coconut puree from a supplier.

Cool to a temperature of about 110 degrees F.

You can melt your gelatin in a pot of hot water if your bloomed it in a pyrex glass measuring cup or you can microwave it for about 10 seconds and allow it to completely melt but gelatin does not like being overheated..with an instant read thermometer it should be about 103 degrees F..or the same temp as your coconut mixture.  Pour the gelatin into the coconut mixture and stir in thoroughly.

Refrigerate and when the coconut mixture drops in temperature to about 87 degrees F..fold in the whipped cream..there is your Coconut Bavarian Cream and it is wonderful as a filling in the Coconut Chiffon Cake.

Note: I use coconut milk that is easily available to me.  That means it comes from a can and is wonderful.  Coconut milks vary in the can, if you are able to find one that is good and thick, that is the best.  If you are a professional pastry chef, coconut puree is available from Albert Uster Imports out of Maryland in the USA and they will Fed Ex the puree to you..they also have a wide variety of fruit purees that make wonderful mousses.  I make many fruit mousses from the fruit itself and I will share those recipes in the future..

Must run to work now..Wedding cake season is still in full swing.  Let me know if this recipe works for you and if you need any assistance, I will be happy to help.

Tobey deChristopher

The Artisan Cake Guild

Seattle, WA

 

For Metric Measurements

 

4 ounces of Coconut Milk is equal to   120 mls

1 ounce of egg yolk is equal to 15 mls

2 ounces of sugar is equal to 57 grams

2 teaspoons of gelatin is equal to 6 grams

1/4 cup cold water equals  60 mils

8 ounces of heavy cream is equal to 240 mils

 

Hope this helps!!