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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS MI CHAEL MERED I TH ’ S COCONUT CUSTARD , P I NEAPPLE , LYCHEE , COR I ANDER AND MER I NGUE 42. METHOD Coconut custard 1. Place 4 silicon dariole moulds into a perforated steam container and set aside. 2. Place the coconut cream, soy milk and vanilla in a medium sized saucepan and infuse for 30 minutes on low heat, induction setting 3. 3. In a medium sized bowl, whisk together yolks, eggs and sugar. Remove coconut cream mixture from the heat and slowly add to egg mixture, whisking as you go. 4. Stand the mixture for 5 minutes then skim any bubbles from the surface. 5. Pour the custard evenly into the dariole moulds and cover with foil. 6. Place into the steam oven and Steam at 85°C for 35 minutes, or until custards are set. 7. Once cooked, remove from steam oven and let the custards cool to room temperature. Refrigerate for at least 3 hours. Coconut meringue 1. Line a baking tray with baking paper. 2. Preheat warming drawer on Cooking Function, setting 5. 3. In a clean bowl, whisk together the egg whites and sugar until well combined. 4. Transfer mixture into a small vacuum sealing bag and Vacuum on setting 2 and Seal on setting 3. 5. Place into an unperforated steam container and Steam at 65°C for 20 minutes. 6. Cut the bag open and transfer contents to the bowl of a freestanding mixer with a whisk attachment. Whisk on high speed for approximately 10 minutes until thick, glossy peaks form. 7. Using a spatula, thinly spread meringue onto the baking tray to 2mm in thickness. 8. Sprinkle coconut on top, then place in the warming drawer for 4 hours. Pineapple 1. Add the sliced pineapple to the syrup and then add the coriander, infusing for 10 minutes before serving. To serve 1. Remove coconut custard from the refrigerator and run a paring knife around the edge of each mould. Invert the custard onto a dessert plate. 2. Arrange the pineapple and pour coriander syrup over the top. 3. Garnish with freeze dried lychees, coconut meringue shards and coriander flowers. Coconut custard 200ml coconut cream (Kara brand) 80ml soy milk ½ vanilla bean, scraped 2 egg yolks 1 egg 60g coconut sugar Coconut meringue 90g egg whites (approximately 3 eggs) ¾ cup caster sugar ¼ cup desiccated coconut Pineapple ¼ pineapple, trimmed, thinly cut into circles 200ml star anise flavoured sugar syrup 20g coriander, chiffonade To serve 30g freeze dried lychees 5g coriander flowers Coconut shards (optional) Pomegranate seeds (optional) Cooking programme Steam, Warming Drawer and Induction Miele accessories Perforated steam container Serves 4 Preparation time 40 minutes Cooking time 45 minutes, plus dehydrating and setting time