Junior chef
Utensils
For 4 glasses, each approx. 250 ml
Apron
Bowl
Measuring cup
Pan
Paring knife
Sieve
Stick blender
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Coconut custard
Using a whisk, combine the coconut milk, sugar, egg and cornflour in a pan. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, lay cling film directly on top of the custard, leave to cool and chill for approx. 2 hrs.
Pit the apricots
Halve and pit the apricots, cut into pieces.
Apricot puree
Place the apricots and sugar in a measuring cup, puree.
Serve
Stir the custard until smooth, transfer to the 4 glasses along with the apricot puree, sprinkle with the coconut flakes.
| Tip: | Decorate the custard with coconut & almond pralines. |
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