Coconut Cherry Cloudlets: a light & fluffy BBQ dessert recipe / The BBQ Lady

Описание: Coconut Cherry Cloudlets: a light & fluffy BBQ dessert recipe / The BBQ Lady

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Ingredients and Directions for Coconut Cherry cloudlets:


General Information:

Portions: 6
Preparation: 40 minutes
Cooking-time: 25 minutes
Waiting-time: none


Ingredients (US-Units):

Coconut macaroon dough:

Coconut flakes: 7 oz.
Sugar: 3.5 oz.
Eggs: 4
Lemon: 0,5
Salt: 1 pinch


Cherry-filling:

Starch: 0.8 oz.
Cherries (from the Glas): 21 oz.

Curd coconut cream:

Curd: 17.5 oz.
Coconut-milk or coconut cream: 6.7 fl. oz.
Cream: 6.7 fl. oz.
Rubbing of half a lemon
Cream stiffener: 1 package
Vanilla sugar: 1 package

To decorate:

Pistachios (sliced up): 1 TBSP
Chocolate (white): 0.8 oz.



Ingredients (Rest of the World – Units):

Coconut macaroon dough:

Coconut flakes: 200 g
Sugar: 100 g
Eggs: 4
Lemon: 0,5
Salt: 1 pinch


Cherry-filling:

Starch: 25 g
Cherries (from the Glas): 600 g

Curd coconut cream:

Curd: 500 g
Coconut-milk or coconut cream: 200 ml
Rubbing of half a lemon
Cream: 200 ml
Cream stiffener: 1 package
Vanilla sugar: 1 package

To decorate:

Pistachios (sliced up): 1 TBSP
Chocolate (white): 25 g


Preparation of food:


Coconut macaroon dough:

1. Separate eggs and then whisk egg-white with lemon-juicy and a pinch of salt with a mixer until it’s stiff, while mixing gradually add sugar into it.
2. Mix in the coconut flakes into egg-whites and spread it around a centime thick on parchment paper. Let the dough bake for around 25 minutes at 160° Celsius and let it cool off afterwards.

Cherry filling:

1. Strain the cherries and catch the puffed juiced. Keep some cherries for decorating.
2. Whisk the starch with a few table spoons of cold cherry juicy.
3. Start cooking the leftover cherry juice and mix in the with starch mixed cherry juice and let it boil up for a bit.
4. Add the cherries and let it cool off a bit.

Curd coconut cream:

1. Stir the curd and coconut cream until it becomes smooth.
2. Whip the cream stiff and use three to four table spoons of it to decorate it. You can use a decorating bag. Raise the rest of the whipped cream under the curd coconut cream.

Layers:

1. First, fill three or four table spoons of curd coconut cream, afterwards a bit of the cherry filling and crumbed up coconut macaroon dough in a dessert-glass. Depending on the height of the Glass-bowl, layer it on top again and repeat in the same order.
2. Towards the end add a cream topping, a cherry and sliced up pistachios as well as some white chocolate to decorate it.
3. Leave the coconut cherry clouds in the refrigerator at least 3 hours before serving.



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Please let me know by commenting on this video how you liked the recipe in case you prepare the dish...

Thanks, Anja