Chef Shashwat Shivam, who heads Jodhpur Royal Dining at Roda Al Murooj in Dubai, tells us why coconut milk is his favourite ingredient to work with
My key ingredient ... coconut milk
Lactose-free and fibre-rich coconut milk can be used as a base for curries, smoothies and desserts. To make your own, simply blend unsweetened coconut flakes with hot water, pour through a strainer and squeeze through a cheese cloth, and refrigerate. Shashwat Shivam, the executive chef at Jodhpur Royal Dining at Roda Al Murooj in Dubai, tells us why coconut milk is his favourite ingredient to work with: “It has a natural sweetness and coolness, as well as plenty of medicinal properties. Plus, it does not overpower the smell or taste of a dish, when mixed with tropical fruits or natural sugar, such as palm sugar.”
Coconut and palm sugar brûlée with macerated berries
Ingredients for the brûlée
16tbsp heavy cream
1 vanilla bean
5 egg yolks
7tbsp coconut milk powder
2tbsp palm sugar
Ingredients for the macerated berries
2tbsp red currants
1tsp lemon juice
Soak the gelatin with cold water and put aside.
In a heavy-bottom saucepan, mix the heavy cream and vanilla bean, and bring to a boil.
Whisk the egg yolks and sugar together, and temper with boiled cream.
Using a double boiler, cook the sugar, egg yolks and cream mixture together until it reaches 80°C.
Take the pan out of the double boiler, add coconut milk powder and palm sugar, and whisk until smooth.
Melt the gelatin and add it to the brûlée mixture.
Fill four ramekin moulds with the mixture and allow it to set in the fridge for about four hours.
Mix all the ingredients for the macerated berries.
To serve, sprinkle sugar
on top of the brûlée, caramelise with a blowtorch, and garnish with the berries.