Supplies
- 1/3 cup (60g) polenta
- 3.5 fl. oz (10cl) coconut milk
- 7 fl. oz (20cl) milk
- 3/10 cup (80g) apple compote
- 7 tbsp. (80g) granulated sugar
- 1/5 cup (50g) fromage blanc
- 1 organic orange zest
- 2 ½ cups (150g) shredded coconut
- 8 soft toffees
- 2 eggs
- 1/10 stick (10g) butter
Étapes
- In a pan, heat the coconut milk, milk, apple compote, granulated sugar and polenta until the mix thickens
- Out of fire, add the fromage blanc, orange zest and half of the shredded coconut (75g)
- Place the soft toffees in the center of each mold impression and pour the mix over them. Let it cool
- Whisk the eggs in a soup plate
- Put the leftover shredded coconut in another soup plate
- Remove the cylinders from the mold and roll them once in the eggs and once in the coconut, as for bread crumb coating
- Quickly stir-fry in butter (2 minutes)
- Serve tepid or cold