Coconut Mont-blanc

Author: Dominique Ravenel Serves: 8 Time: 1hprep+ 35′

Difficulty: moderate


The cookie:

  • 6 eggs
  • 250 g of sugar
  • 150 g of flour
  • 50 g of starch or Maizena Vanilla Cannelle Rum (old or not)

For the cream:

  • Three egg yolks
  • 50 g of flour
  • 150 g of sugar
  • 1 coconut milk box (400 ml) Rum Vanilla

For decoration:

  • confist christians.
  • 100 g of raped coconut Preparation


Make the cookie:

Beat egg yolks with sugar until a white mixture is obtained Add flour, cinnamon, rum soup spoon and starch. Mix, then add the egg white before snow beat. Mix, then pour into a buttered and floured mussel

Cook at 200 C° for 35 minutes Let the cake cool in his mould, then remove it

Make the cream:

In a small saucepan, boil the coconut milk in the lease you will have let a split vanilla pod infusion Meanwhile, in a large pot, beat egg yolks and sugar

Stir flour in the whip. When the milk is boiling, pour over the mixture by stirring constantly (an electronic batter is for this very convenient) by putting on the fire. stir without stopping to avoid the logs. The cream is ready when it looks off the edges of the pot

Cut the cake in two in the direction of the Husseter thickness usually both sides of rum and sprinkle them with the 3/4 cream

Reform the cake then sprinkle the top with the rest of the cream. Sauve of coconut nuts well uniformly Serve with confite cherries on top.

Bon Appetit

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