786- Coconut Cream and Raspberry Verrines / كؤوس كريمة جوز الهند والتوت
2 egg yolks
70 grams (2.4 oz) granulated sugar
2 tablespoons all-purpose white flour
1 tablespoon cornstarch
400 milliliters (14 oz) coconut milk
3 tablespoons powdered milk
200 grams (7 oz) mashed raspberry
150 grams (5.2 oz) crushed digestive cookies
50 grams (1.7 oz) chopped and roasted walnuts
Raspberries and fresh mint leaves for decoration
1- In a large bowl, add the egg yolks, sugar, and mix well using an electric egg beater until light and fluffy.
2- Add the flour and cornstarch to the egg mixture and continue mixing until well combined. Set aside.
3- In a large saucepan over medium heat, add the coconut milk, the powdered milk, and stir using a whisk for 5 minutes until the milk is warm.
4- Add the warm coconut milk little by little to the egg mixture and whisk until the texture becomes homogeneous and smooth.
5- Transfer the coconut milk mixture back to the saucepan and heat on a medium-low heat, whisking constantly for 8 minutes until the texture becomes thick. Remove the pan from the heat and allow to cool.
6- Place two heaped tablespoons of the cookies crumbs at the bottom of each verrines. Add 2 tablespoons of the mashed raspberries and top with 2 tablespoons of coconut cream.
7- Repeat all layers one more times and decorate the verrines surface with chopped nuts, raspberries and mint leaves.
8- Place the coconut and raspberrie verrines in the fridge for 1 hour before serving.