<span>Lactose-free and fibre-rich coconut milk can be used as a base for curries, smoothies and desserts. To make your own, simply blend unsweetened coconut flakes with hot water, pour through a strainer and squeeze through a cheese cloth, and refrigerate. Shashwat Shivam, the executive chef at Jodhpur Royal Dining at Roda Al Murooj in Dubai, tells us why coconut milk is his favourite ingredient to work with: “It has a natural sweetness and coolness, as well as plenty of medicinal properties. Plus, it does not overpower the smell or taste of a dish, when mixed with tropical fruits or natural sugar, such as palm sugar.” </span> <strong><span>Coconut and palm sugar brûlée with macerated berrie</span><span>s</span></strong> <span><em>Ingredients for the brûlée</em></span> <span>2tsp gelatin </span> <span>16tbsp heavy cream</span> <span>1 vanilla bean</span> <span>5 egg yolks</span> <span>2tbsp sugar</span> <span>7tbsp coconut milk powder</span> <span>2tbsp palm sugar</span> <span><em>Ingredients for the macerated berries</em></span> <span>2tbsp strawberries</span> <span>2tbsp blueberries</span> <span>2tbsp red currants</span> <span>1tsp lemon juice</span> <span>2tsp sugar</span> <em><span>Method</span></em> <span> </span><span>S</span><span>oak the gelatin with cold water and put aside.</span> <span> </span><span>In a heavy-bottom saucepan, mix the heavy cream and vanilla bean, and bring to a boil.</span> <span> </span><span>Whisk the egg yolks and sugar together, and temper with boiled cream.</span> <span> </span><span>Using a double boiler, cook the sugar, egg yolks and cream mixture together until it reaches 80</span><span>°</span><span>C.</span> <span> </span><span>Take the pan out of the double boiler, add coconut milk powder and palm sugar, and whisk until smooth.</span> <span> </span><span>Melt the gelatin and add it to the brûlée mixture.</span> <span> </span><span>Fill four ramekin moulds with the mixture and allow it to set in the </span><span>fridge for about four hours.</span> <span> </span><span>Mix all the ingredients for the macerated berries</span><span>.</span> <span> </span><span>To serve, sprinkle sugar<br/> on top of the brûlée, caramelise with a blowtorch, and garnish with the berries.</span> ________________<br/> <strong>Read more:</strong> ________________
