Hemingway's Coconut Bavarian

Hemingway’s Coconut Bavarian

Serves 4-6

2.5 c. milk
.5 c. sugar, granulated
.75 c. coconut, grated & sweetened
1/2 can coconut cream
9 leaves of gelatin (5 leaves of gelatin = 1 tbs. powdered gelatin)
2.5 c. heavy cream

2 bananas for garnish
.25 c. sugar, granulated

In a saucepan heat almost to a boil the milk, sugar, coconut and coconut cream. Remove from heat and let infuse for 15 minutes or until it reaches room temperature.

Dissolve the gelatin in a little cold water. Drain excess water and add to the milk mixture, stirring well so gelatin does not lump.

Whip the heavy cream and carefully fold tinto the coconut infusion. Use a pastry bag to pipe into ring molds. Refrigerate.

Service: Remove the coconut creams by inserting a knife along rim. Place on a plate dressed with fruit sauce.

Slice banana into rounds and sprinkle with sugar. Place in 450o oven for 5 minutes, or use a blowtorch to melt sugar.

Optional Fruit Sauce:

half pint strawberries or raspberries, or 2 kiwis or 2 mangos
1.5 c. sugar syrup (equal parts of confectioner’s sugar and water)
lemon juice, squeeze of, optional

In a blender, mix the fruits, sugar syrup, sugar and optional lemon.
Will keep up to 10 days refrigerated.