It would seem that basil and dessert with sweet cream are incompatible Ingredients. But in combination with mint and coconut milk, this spicy greens sounds completely new, harmoniously complementing the whole a bouquet of tastes and aromas. Grind sugar with mint and basil and add it to the cream filling, which will give it not only amazing aroma, but also a pleasant mint shade. Filling laid out in a simple cake of crushed wafer cookies and infused in the refrigerator for several hours until will freeze. Before serving, cover with whipped cream and sprinkle with coconut and flavored green sugar. с друзьями: 
Time: 7 час.30 min. Difficulty: easy Servings: one 0-12 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- Half a package weighing 300 gr. vanilla waffle cookies (approximately 45 pcs.)
- 3 tbsp. l Sahara
- 4 tbsp. l (60 gr.) Melted butter
Stuffing and Topping
- 1 tbsp. Sahara
- 1/4 Art. fresh green basil
- 1/4 Art. fresh mint
- 2 large eggs
- 1.5 tbsp. fat cream
- 1/3 Art. corn starch
- 1/4 tsp coconut extract
- 1 can of 400 ml. sugar free coconut milk
- 3/4 tsp grated lime zest
- Fried coconut flakes, topping
Recipes with similar ingredients: waffle cookies, sugar, butter creamy, basil, mint, eggs, cream, starch, coconut extract, coconut milk, lime zest, coconut
Recipe preparation:
- Cook the cake. Preheat the oven to 175 ° C. Grind cookies with sugar in a food processor until receiving small crumbs. Add melted butter; mix until smooth. Put the mixture in the mold for a pie with a diameter of 22 cm. and press it to its bottom and up the walls. Bake until the cake has solidified, about 15 minutes; Put on grill and cool completely.
- Prepare the filling. Wash the bowl of the food processor. Grind greens and sugar in a food processor. Whisk in a bowl eggs, 1/4 tbsp. cream, starch, coconut extract in a bowl until homogeneous mass. Mix coconut milk in a saucepan, 1/4 tbsp. fat cream and a mixture of herbs, setting aside separately 2 tbsp. l .; cook over medium heat, stirring occasionally until steam goes out, 5 minutes. Mix 3/4 tbsp. hot coconut mixture in egg mixture, then pour the egg mixture into the pan. Cook, constantly stirring with a wooden spoon until the mixture thickens like pudding, 3-5 minutes. Strain through a fine sieve into a bowl, squeezing the mixture silicone spatula. Pour the filling onto the cooled cake. Put a plastic film directly on the surface of the filling and refrigerate until at least 6 hours.
- Remove the film. Beat with a mixer the remaining 1 tbsp. fat cream with lime zest and 1 tbsp. l mixture of sugar with greens until stable peaks. Cover with whipped cream pie; sprinkle the remaining 1 tbsp. l sugar with greens and coconut.
