Categories: cooking-and-recipes
Date: 31 December 2009 21:02:39
I thought I blogged this last year. Apparently not. Anyway, I have seven ramekins of it chilling in the fridge ("why seven?" you cry, "when the recipe says six?" Because the recipe calls for 250ml double cream but Sainsbury's sells it in 300ml cartons, and 50ml of double cream is no use to man nor beast, apart from for drinking straight out the carton at 3 in the morning).
Makes 6 7
2 cartons coconut cream (200ml each)
250ml 300ml double cream
75g caster sugar
4 blades mace
3 sheets gelatine
Slowly heat the coconut cream, cream, sugar and mace together until boiling, then simmer for five minutes. Meanwhile, soak three sheets leaf gelatine in cold water for five minutes. Squeeze out the water and add to the cream. Stir until dissolved and strain into 6 ramekins or small pudding moulds. Cool and then chill until set. Turn out and serve with mango and passionfruit coulis. Or not, because your Sainsbury's doesn't sell such a thing and you're damned if you're spending another second in the supermarket, which is full of annoying people and the queue for the checkout goes halfway down the aisle.
The rest of the New Year's Eve meal is osso bucco, only with lamb instead of veal, and diced pancetta, with Risotto Milanese (thank you, Auntie Doris, for the saffron), a 2008 Sauvignon blanc to drink and a half bottle of champagne for midnight.