vrdesigners
07/01/15

Quindim

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa 

Ingredients:
Egg yolks 5nos
Egg whites 1nos
Desicated Coconut 80g
Coconut milk 100ml
Sugar 60g
Vanilla 1pod
Butter 20g
Cointreau 15ml

For Sabayon:
Pistachio 250g
Cream 400ml
Milk 100ml
Sugar 45g

Method:
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.

For Sabayon:
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

Method
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.

Buy Our Teas Online


Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …