Crème Fraiche Coconut Bavarians

Crème Fraiche Coconut Bavarians could be just the gluten free recipe you've been looking for. This recipe serves 8 and costs $1.02 per serving. One portion of this dish contains about 11g of protein, 23g of fat, and a total of 411 calories. 2 people have made this recipe and would make it again. It works best as a side dish, and is done in around 45 minutes. This recipe from Foodista requires egg yolks, coconut milk, condensed milk, and coconut. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Coconut Creme Fraiche Ice Cream, Coconut ricotta pancakes with caramelized banana creme fraiche butter, and Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

11/2 tbsp. Gelatin

4 tbsp. Coconut milk

1-14 oz. can Sweetened condensed milk

1 cup Coconut milk

½ cup Sugar

4 Egg yolks

1 pkg. Alouette Cuisine Crème Fraiche

7 oz. Shredded coconut (toasted if you prefer)

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Combine gelatin with 4 Tbsp. coconut milk to bloom. Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat. Whisk sugar and egg yolks well. Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking. Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes. Remove from heat and add gelatin. Pour entire mixture into a bowl and refrigerate until mixture begins to gel. In a separate bowl whip Alouette Cuisine Crme Fraiche to a soft peak. When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crme Fraiche and immediately pour into your desired molds. Refrigerate overnight. To serve, remove from mold and cover the Bavarians with the shredded coconut.

 

Step by step:


1. Combine gelatin with 4 Tbsp. coconut milk to bloom.

2. Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.

3. Whisk sugar and egg yolks well.

4. Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.

5. Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.

6. Remove from heat and add gelatin.

7. Pour entire mixture into a bowl and refrigerate until mixture begins to gel.

8. In a separate bowl whip Alouette Cuisine Crme Fraiche to a soft peak.

9. When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crme Fraiche and immediately pour into your desired molds.

10. Refrigerate overnight.

11. To serve, remove from mold and cover the Bavarians with the shredded coconut.


Nutrition Information:

Quickview
410 Calories
11g Protein
22g Total Fat
44g Carbs
3% Health Score
Limit These
Calories
410k
21%

Fat
22g
35%

  Saturated Fat
17g
111%

Carbohydrates
44g
15%

  Sugar
41g
46%

Cholesterol
114mg
38%

Sodium
86mg
4%

Get Enough Of These
Protein
11g
22%

Manganese
0.66mg
33%

Selenium
16µg
24%

Phosphorus
224mg
22%

Calcium
165mg
17%

Vitamin B2
0.27mg
16%

Copper
0.31mg
15%

Iron
2mg
12%

Potassium
362mg
10%

Magnesium
38mg
10%

Fiber
2g
9%

Folate
31µg
8%

Vitamin B5
0.78mg
8%

Zinc
1mg
8%

Vitamin B12
0.39µg
7%

Vitamin B1
0.09mg
6%

Vitamin A
263IU
5%

Vitamin B6
0.08mg
4%

Vitamin D
0.59µg
4%

Vitamin C
2mg
3%

Vitamin E
0.37mg
2%

Vitamin B3
0.47mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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