Scarlett WTiny Coconut Hearts
May 26th 2006 05:47
Tiny Coconut Hearts
About Coconut Hearts
Tiny Coconut Heart is one of the great delights of French dessert for romantic dining. This is the cake mixture used to make Madeleine cakes, with the addition of the grated coconut.
INGREDIENTS
Serves 2
2 eggs
6 tablespoons granulated sugar
110 gm / ½ cup flour
5 gm / ½ packet yeast
3 tablespoons grated coconut
4 tablespoons butter
For the custard sauce
500 ml / 2 cups milk
5 egg yolks
100 gm granulated sugar
¼ teaspoon potato flour
½ vanilla bean (pod)
1. Preheat the oven to 200 degrees Celsius. Cream the eggs and sugar. Add the flour, yeast, grated coconut, and 3 tablespoons melted butter. Blend until smooth.
2. Grease heart-shaped molds with the remaining butter, fill with the cake mixture. Bake for approximately 20 minutes. Test with a knife to see if the cakes are done. Remove the cakes from the molds and allow to cool.
3. To prepare the custard sauce, scald the milk by heating it to just below boiling point.
4. Mix together the egg yolks, granulated sugar, and potato flour in another pan. Spilt the vanilla bean, scrape out the seeds, and add, with the bean, to this mixture.
Slowly add the scalded milk, stirring constantly with a wire whisk. Place over a low heat and continue stirring until the sauce thickens. Do not allow to boil. Transfer the sauce to a bowl and cool. Remove the vanilla bean.
5. Place the tiny coconut hearts on shallow dessert plates and surround (accompany) with custard sauce.
**From “Table for Two French Recipes for Romantic Dining”. **
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