Diana's Desserts - www.dianasdesserts.com
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Coconut Cream Fondant
in Guest Recipe Book
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Average Rating:
 
(total ratings: 1) [Read reviews] [Post a review] |
| Comments: This fondant goes very well with a rich chocolate cake, and even a white chocolate cake. Be adventurous, try it with your favorite cake; it's delish! |
Ingredients:  2 lbs. icing sugar (sifted) 1 1/2 tblsp. gelatine 4 tblsp. water 1/4 cup glucose syrup 1 tsp. glycerin 1 tsp. coconut essence/flavoring, if you have 1/2 cup coconut cream 2 tblsp. coconut creole liqueuer (optional) |
| Instructions: Sprinkle the gelatin into the water which is placed in a heat-resistant bowl. Bloom your gelatine in the water for 5 minutes. Melt this over a double-boiler, but make sure it's not so hot that it's boiling. Add the glucose syrup. Stir gently to blend. Add the glycerin. Remove from heat. Make a well in the sifted icing sugar. Pour the above liquid in, together with the coconut essence, cream and liqueuer. Knead till well-blended. Scrape this into cling-film, and keep in an air-tight container overnight to allow the flavors to develop and to make the fondant more manageable. Re-knead when you take it out to work. If this is too soft, just add some more sifted icing sugar until it isn't sticky. |
| Submitted By: Choo Teck Poh |
| Date: December 4, 2003 |
Reviews
Reviewer: Anna
Rating:
Review:
This fondant is pretty good, but i think it could have a richer, smoother texture.
Rating:
Review:
This fondant is pretty good, but i think it could have a richer, smoother texture.