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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Coconut cream with red fruits

11 September 2006
Coconut cream with red fruits

Ingredients

(serves four)

For the coconut egg-custard: 250ml Thai coconut milk

250ml milk
60g caster sugar
4 whole eggs
40g desiccated coconut

For the red fruits:
150g raspberries
150g strawberries
12 cherries
50g redcurrants
90g icing sugar

Method

Simmer the milk and coconut milk together. Remove from the heat.

Beat eggs and caster sugar together before mixing into the warm milk. Pour the egg-custard through a sieve before removing any froth from the surface.

Fill four 8cm ramekins with the egg-custard. Clingfilm the surface of each ramekin to prevent a skin forming while baking in a bain marie for up to an hour.

Cool before refrigerating for at least two hours.

Liquidise half of the fruit with the icing sugar until smooth. Pass through a fine sieve over the remaining fruits. Mix thoroughly with the sauce.

Toasted coconut is an optional topping: To make sprinkle the desiccated coconut on to a baking tray. Bake for 3-5 minutes at 250°C until it has tinged golden brown. Cool. Sprinkle over the coconut cream.

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