Vatalappan
4 servings
40 minutes
Both India and Sri Lanka have a great variety of desserts, but they all taste about the same - cloyingly sweet. This recipe, found by "Ceylon", is even more valuable. Vatalappan is a delicate soufflé or jelly made from coconut milk and a battalion of aromatic spices: vanilla, nutmeg, cinnamon and cardamom all contribute. Subtle sweetness and a milky substance that melts on the tongue, with crunchy nuts on top. An ideal dessert, be sure to add it to your cookbooks. Recipe from the Bistro Ceylon restaurant.
1
Cut the vanilla pod in half and scrape out the seeds with the blunt side of a knife. Grate the nutmeg on a fine grater. Break the yolks into a bowl and gently mix until smooth.
- Vanilla pod: 1 piece
- Nutmeg: 4 g
- Egg yolk: 5 piece
2
Combine coconut milk, cane sugar, muscovado, spices, and salt in a saucepan. Bring to a boil, remove from heat and let steep for an hour, then strain.
- Coconut milk: 800 ml
- Cane sugar: 100 g
- Muscovado sugar: 35 g
- Cardamom: 4 g
- Nutmeg: 4 g
- Cinnamon sticks: 20 g
- Salt: 4 g
3
Soak the gelatin in cold water for 5 minutes, then drain the water and squeeze out the soaked gelatin.
- Leaf (sheet) gelatine: 17 g
4
Return the saucepan to the stove, heat the mixture to 60 degrees and gradually add the yolks while whisking. Then remove from heat, add gelatin and mix. Pour into portion cups, cool down, cover with a lid (or foil), and refrigerate for a few hours.
- Egg yolk: 5 piece
- Leaf (sheet) gelatine: 17 g
5
Sprinkle the ready vatapappas generously with crushed cashews and add a little salt on top.
- Cashews: to taste
- Salt: 4 g