Ingredients

Coconut and Ginger Creme Caramels

• 1 litre milk
• 200g shredded coconut
• 150g caster sugar
• 4 eggs
• 8 egg yolks
• 30g stem ginger pieces in syrup, finely chopped

Caramel

• 200g Caster Sugar
• 100ml water

Mango Coulis

• 150g finely chopped mango
• 1-2 tbsp of ginger syrup

Lemon Grass Cream

• 200 ml double cream
• 3 tbsp caster sugar
• 1 lemon grass stalk, bruise

To Serve

• 1 large mango, peeled and sliced into 6 pieces lengthwise

Method

1. Infusing Milk: Place the milk sugar and shredded coconut in a saucepan over a moderate-high heat. Bring it to barely a simmer and cook it until the sugar has dissolved. Remove it from the heat and allow it to cool and infuse.
2. Caramel: Place the sugar and water and leave it until it becomes golden, do not stir it. Working quickly hold the dariole mould in one hand with a tea towel and pour in a little of the caramel. Coat all the sides of the dariole mould and set aside, repeat this with all 6 moulds.
3. Creme Caramel: Preheat an oven to 170°C Place the eggs in a bowl and beat them, then gradually beat in the milk mixture. Stir in the ginger until well distributed. Pour the mixture into the dariole mould filling them up to the top. Place the dariole mould into a deep rimmed ovenproof container, pour water into the container so that it comes 3/4 of the way up the moulds (baine marie). Carefully place the tray in the oven. Leave them to cook for 30-40 minutes until they are just set. Remove them from the oven and allow them to cool then cover them and refrigerate until ready to serve. They can be prepared a day in advance.
4. Mango Coulis: Place the mango with the 1 tbsp ginger syrup in a food processor and puree it, you should have a thick pouring consistency sauce if not add a little more syrup and process again. Store coulis in a covered container for up to 2-3 days.
5. Lemon Grass Cream: Place the cream in a saucepan, with the sugar and lemon grass and place over a moderate heat. Allow the mixture to simmer, stirring it regularly until the sugar has dissolved. Remove it from the heat and allow it to cool. When it has cooled, remove the lemon grass and refrigerate it in a covered container until ready to serve.
6. To Serve: Place the mango slices in the centre of each plate and with a small knife loosen around the edges of the creme caramels then turn them out onto the mango slices. Drizzle the coulis and cream around the edge of the plates and serve.