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Coconut and lime cream

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Origin of dish:  Thailand
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Dissolve the gelatine in cold water.
Wash and dry the lime, finely grate zest.
Whsik the egg yolks, sugar and vanilla, in a bowl until the mixture is white and stiff.
Bring milk to the boil.
Add the cornflour and hot milk, whisking slowly.
Pour mixture into saucepan.
Heat, but do not boil until mixture is creamy.
Remove from heat and add lime zest.
Cover and leave to simmer.
Strain the gelatine and heat, with a tablespoon of water.
Once it has completely dissolved, add coconut milk and rum and stir.
Put into individual pots and chill for 2 hours before serving.
Advice: This dessert goes very well with a cup of tea.

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