Creamhorn & Mango
Coconut milk 725g
Egg yolk 145g
Lime zest 7g
Mango (cut into wedges)
Chocolate decoration (Dobla)
Coconut crème brulee: Heat the coconut milk together with
the lime zest. Beat the egg yolk together with the sugar lightly
until fluffy and fold through the mixture. Heat the mixture to
84 °C. Spoon the mixture into the creamhorn.
Decorate the top of the creamhorn with mango wedges and
some chocolate pins. Sprinkle some lime zest or passion
fruit on top of the mango for a fresh touch.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the recipes page