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Credit: Kaley Laird, Chef, San Francisco (formerly, Aveline, where dessert was developed)
The National Culinary Review, July/August 2016
3½ sheets gelatin
14 T. coconut milk
½ cup buttermilk
7 large eggs
2 large egg yolks
¼ cup granulated sugar
½ t. salt
27 T. cold unsalted butter, cut in 27 pieces
¼ t. sherry vinegar
Place gelatin in bowl; cover with 3 cups cold water. Warm coconut milk and buttermilk in saucepan over medium-low heat. Whisk eggs, egg yolks, sugar and salt in large bowl; slowly temper into milk mixture. Cook until mixture thickens into pudding-like consistency, whisking constantly, 12-14 minutes. Stir in vinegar. Pour curd into blender; blend at medium speed. With motor running, slowly add bloomed gelatin (wring out slightly to remove excess water) and butter. Pour into container. Cool until barely warm; refrigerate until set.
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