Publication-approved historical recipe
Thai syllabub with dragon fruit
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 600 g white chocolate, broken into pieces
- 300 ml coconut milk
- 500 ml mascarpone cheese
- 500 ml whipped cream
- 100 g coconut biscuits, crushed
- Dragon fruit and raspberries
- Granulated sugar, to taste
- 5 rambutans, peeled and stones removed
Method
- Melt the white chocolate in a heatproof bowl over barely simmering water.
- Mix the melted chocolate with the coconut milk and mascarpone, then fold in the whipped cream.
- Divide the crushed coconut biscuits between five glasses, add the cream mixture and chill for at least 1 hour.
- Press the dragon fruit and raspberries through a sieve and sweeten the juice to taste.
- Spoon the coulis over the desserts and garnish with rambutan.