Ingredients
- 1/2 cup milk 1/2 cup coconut milk 1 3/4 x 5g gelatine 4 egg yolks 1 cup caster sugar 1-2 tbsp lemon juice 1 tsp finely grated lemon zest 1 cup pouring cream 2 tsp lemon juice 3 red papaya 1 large kaffir lime leaf
Method
For the custards
Combine 1/2 cup milk and 1/2 cup coconut milk in a small saucepan and stir over low heat until almost boiling. Remove from heat. Soak 1 ¾ x 5g gelatine leaves in cold water until soft. Whisk 4 egg yolks and 1/2 cup caster sugar until thick then stir into milk mixture. Cook over low heat, stirring constantly for about 3 mins or until mixture coats the back of a wooden spoon. Remove from heat, add drained gelatine leaves and stir until dissolved. Cool and stir in 1-2 tbsp lemon juice and 1 tsp finely grated lemon zest. Softly whip 1 cup pouring cream and fold into custard. Pour mixture into 6 x 150ml lightly greased moulds, cover with plastic wrap and refrigerate until firm.
For the salad
Combine 1/2 cup caster sugar and ¾ cup water in a saucepan and stir over medium heat until sugar is dissolved. Bring to the boil, reduce to simmer for 8-10 mins, until mixture is syrupy. Cool and stir in 2 tsp lemon juice. Halve 3 red papaya, peel, remove seeds and slice.
To serve
Dip custard moulds briefly into hot water and invert onto serving plates.
Serve papaya on the side and drizzle with sugar syrup.
Top custards with 1 large finely shredded kaffir lime leaf.
