Spicy dipping sauce, coconut cream, banana-lime milkshake
Making the coconut cream
Making the lime jelly
Preparing the spicy dipping sauce
Making the batter and pineapple fritters
Finish and presentation
Step 1: Making the coconut cream
Beat egg yolks and sugar together until light in color. Combine all liquid ingredients and heat. Remove from heat after mixture reaches boiling point, and whisk into the yolk and sugar mixture. Pour the mixture into small ramekins. Bake at 210°F (100°C) for 25 minutes. Refrigerate.
Step 2: Making the lime jelly
Soak gelatin sheets in cold water. Thoroughly rub limes with sugar cubes to soak up the lime essence; juice the limes.
Heat the sugar together with lime juice. Stir well. Just before the mixture starts to simmer, remove from heat and add drained gelatin sheets. Chill the mixture, pour into tall, slim vodka shot glasses, set on the side in a bed of ice, filling each glass one-third full. Return to the refrigerator to set.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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