THEME: Coconut Bavarian Cream with Blueberries

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Jamie R

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Aug 23, 2010, 3:47:00 AM8/23/10

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Coconut Bavarian Cream with Blueberries

FOR THE BLUEBERRY PUREE:
2 cups fresh or frozen blueberries
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoon cornstarch combined with 2 tablespoons cold lemon juice
FOR THE COCONUT CREAM:
1 cup coconut milk
1 cup sugar
2 tablespoons unflavored powdered gelatin
1 cup cold water
2 cups heavy (whipping) cream
Fresh blueberries, red currants, raspberries or other red berries
(optional, for garnish)

TO PREPARE THE BLUEBERRY PUREE:
Combine blueberries, honey and lemon juice in a saucepan over medium
heat and cook until blueberries soften, about 10 minutes if frozen, 5
minutes if fresh.

Press blueberry mixture through a sieve, reserving juices. Measure
out 1/2 cup juice and return it to saucepan over medium heat; add
cornstarch-lemon juice mixture, and cook until thick and bubbling.
Remove from heat, set aside to cool completely.

TO PREPARE THE COCONUT CREAM:
In another saucepan, over low heat, combine coconut milk and sugar,
cook gently for 2 to 3 minutes dissolving sugar; do not let mixture
boil.

Soften the gelatin in a small bowl in 1 cup cold water; allow to
stand for 2 minutes. Warm the softened gelatin in a small saucepan
over low heat until it dissolves in its soaking water.

Add gelatin to coconut milk-sugar mixture and place mixture in a
medium bowl. Place this bowl in a large bowl of ice cubes and water.
Let mixture cool, stirring it often with a whisk, until it becomes
thick and creamy with a consistency close to that of whipped cream,
about 4 to 6 minutes. Immediately remove from ice bath.

TO ASSEMBLE:
Whip the heavy cream until it forms thick peaks. Remove 1/2 cup of
whipped cream, fold into the blueberry puree and set aside.

Fold the coconut milk-gelatin mixture into the rest of the whipped cream.

In a 1-quart, lightly oiled decorative mold, place 2 1/2 cups of the
whipped coconut mixture, smooth evenly. Dig a well around the center
of the mold. Carefully spoon reserved blueberry cream into the well,
smoothing evenly and staying away from outside edges of mold. Cover
blueberry mixture with remaining whipped coconut mixture, to create a
"tunnel" of blueberry cream, and smooth over the top again.

Cover with plastic wrap and refrigerate for at least 5 hours or overnight.

TO UNMOLD:
Remove plastic wrap; dessert should feel firm to the touch. Briefly
immerse mold in a pan of hot water, about 4 or 5 seconds. Place a
chilled serving plate on top of the Bavarian Cream and invert it to
unmold. If you slightly wet the serving platter first, you will be
able to slide the dessert easily to reposition it if needed. If the
Bavarian Cream does not unmold right away, drape mold with warm
cloths.

Refrigerate until ready to serve.

TO SERVE:
Serve garnished with fresh blueberries and red currants or other
berries as desired.