Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 1/2 cup of sugar
- 1/2 cup of shredded coconut
- 1/2 cup of lime juice
- 1 tablespoon of lime zest
- 1/4 teaspoon of salt
- 1 cup of heavy cream
- 4 egg yolks
- 1 teaspoon of vanilla extract
Special equipment needed:
- Ice cream maker
- 4 small ramekins or silicone molds
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, sugar, shredded coconut, lime juice, lime zest, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is heated through.
2. In a separate bowl, whisk together the egg yolks and vanilla extract until smooth.
3. Slowly pour the hot coconut mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove the mixture from the heat and strain it through a fine-mesh sieve into a clean bowl. Allow it to cool to room temperature.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the cooled coconut mixture until well combined.
8. Pour the mixture into the ramekins or silicone molds and freeze for at least 4 hours or until firm.
9. Once the bombes glacées are frozen, remove them from the molds and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F (-18°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Total fat: 29g
Saturated fat: 21g
Cholesterol: 190mg
Sodium: 170mg
Total carbohydrates: 29g
Dietary fiber: 2g
Total sugars: 25g
Protein: 4g
Substitutions for ingredients:
- You can use light coconut milk instead of full-fat coconut milk for a lighter version of this recipe.
- If you don't have lime juice, you can use lemon juice instead.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
Variations:
- You can add chopped fresh mint leaves to the mixture for a refreshing twist.
- You can add chopped fresh pineapple to the mixture for a tropical flavor.
- You can add a tablespoon of rum to the mixture for an adult version of this dessert.
Tips and tricks:
- Make sure to strain the coconut mixture through a fine-mesh sieve to remove any lumps or bits of shredded coconut.
- If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a shallow dish and freezing it for 30 minutes. Then, stir the mixture and return it to the freezer. Repeat this process every 30 minutes until the mixture is frozen.
- To easily remove the bombes glacées from the molds, dip the molds into warm water for a few seconds before unmolding.
Storage instructions:
Store the bombes glacées in an airtight container in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the bombes glacées. Simply remove them from the freezer and serve immediately.
Presentation ideas:
Serve the bombes glacées on a plate with a drizzle of coconut milk and a sprinkle of shredded coconut.
Garnishes:
Garnish the bombes glacées with a slice of lime and a sprig of fresh mint.
Pairings:
Pair the bombes glacées with a glass of chilled white wine or a cup of hot tea.
Suggested side dishes:
Serve the bombes glacées with a side of fresh fruit, such as sliced mango or pineapple.
Troubleshooting advice:
- If the mixture curdles when you add the hot coconut mixture to the egg yolks, don't panic. Simply strain the mixture through a fine-mesh sieve to remove any lumps and continue with the recipe.
- If the bombes glacées are too hard to scoop, let them sit at room temperature for a few minutes to soften.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature of 160°F (71°C) to prevent any risk of foodborne illness.
Food history:
Bombes glacées are a French dessert that originated in the 19th century. They are typically made with ice cream or sorbet and are often served in elaborate molds.
Flavor profiles:
The coconut and lime flavors in this dessert are sweet and tangy, with a tropical twist.
Serving suggestions:
Serve the bombes glacées as a refreshing dessert after a summer meal.
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