4 egg yolks 125 g castor sugar 250 ml milk 35 g dessicated coconut 2 tspn gelatine 1 tblsp water 250 ml cream
To get started
Beat egg yolks and sugar until pale and creamy. Boil the milk with coconut. Dissolve the gelatine in the water.
Now make it
Add the milk and coconut to the egg yolks (mix a little hot milk into the yolks, then mix the yolks back into the rest of the milk). Place the mixture over a low heat and cook slowly, stirring, until the custard coats the back of the spoon (or until a sugar thermometer registers 85C).
Add the gelatine, and stir until it is well dissolved. Pour the mixture into a bowl and leave it to cool thoroughly. Cover the bowl and refigerate until the mixture is just beginning to set. Whip the cream, and fold it gently into the coconut mixture.
Set the bavarois in either a large bowl or in small, individual moulds. Cover, place in the refrigerator, and allow it to chill for at least 3 hours.
It is perfect served with Poached Pears with Passionfruit Syrup.