Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa
Egg yolks 5nos
Egg whites 1nos
Desicated Coconut 80g
Coconut milk 100ml
1.Preheat the oven to 140º Celcius
2.In a large bowl, mix all the ingredients together using a wooden spoon.
3.Pour into 16 mini-muffin tin that has been greased with butter (or butter-flavour cooking spray) or a 6 inch (15 cm) greased ring mold pan, and sprinkled with sugar (bottom and sides).
4.Bake for 20 – 25 minutes , or until an inserted toothpick comes out clean
5.Remove from the oven and let the cakes cool down on a rack. Place a plate over the baking pan and invert the warm custard on a plate (It is very important not to unmold the custard while hot, because it will break, or cold, because it will not leave the pan easily). Run a small metallic icing spatula around the edges to unmold the custard, if necessary. The coconut crust should be served at the bottom of the plate. Let it cool down completely and refrigerate for three hours.
1. Boil the pistachios with cream and sugar
2. Blend with milk and vanilla seeds and then strain
For Meringue Sticks:
Egg white 250ml
Icing Sugar 500g
Rose syrup 10ml
1.Preheat the oven at 175º Celcius
2.Whip the egg whites with sugar until stiff peaks
3.Mould in desired shapes on wax papers
4.Arrange the sticks on the trays and keep in the oven and switch off the oven.
5.After 2 hours they are ready to use.