Sweet Cardamom Baked Coconut Yoghurt with Ginger Preserve and Sesame Brittle
This is one of the most delicious and easiest desserts you will ever make; perfect to serve after a fragrant curry or even as part of a long Sunday brunch! It can be enjoyed warm or at room temperature, best eaten on the day.
Loading...
INGREDIENTS
- 1 ½ cups coconut yoghurt
- 1 Tbsp cardamom pods
- 1 ½ cups crème fraiche
- ¼ cup condensed milk
- ¼ cup honey
Garnishes:
- Dehydrated/freeze-dried coconut crumbs (store-bought)
- Crystallized ginger preserve (store-bought)
- Honeyed pineapple
- Sesame brittle
METHOD
Preheat the oven to 130 degrees Celsius.
In a saucepan on a medium heat, heat coconut yoghurt with the bruised cardamom pods for 10 minutes. Set aside to cool, then strain to remove the cardamom. Add the crème fraiche, condensed milk and honey.
Divide equally into four Le Creuset Botanique Collection 10cm Mini Cocottes. Place in a bain-marie and bake for 30-40 minutes or until just set.
Serve with honey simmered pineapple, crushed dehydrated coconut pieces, crystallised ginger preserve and black sesame brittle shards, finish off with seasonal edible flowers.
To make the honeyed pineapple:
Thinly slice peeled pineapple and place in a saucepan. Pour over honey and simmer on a medium heat until sticky and slightly caramelized.
To make the black sesame shards:
Place 1 cup of sugar and 100ml of water in a saucepan. Bring to the boil then reduce to a simmer and allow the sugar to turn into caramel. Do not be tempted to stir the sugar, as it will crystalize. Swirl the pan if needed. Once the sugar is caramel, carefully pour it out onto a tray lined with baking paper and spread evenly. Sprinkle on toasted black sesame seeds ( work quickly as the caramel will begin to set).
