• PEANUT BUTTER CUSTARD INGREDIENTS
  • 2 cups coconut cream
  • 2 cups water
  • 3 teaspoons vanilla
  • 7 yolks
  • ¾ cup honey
  • ¾ cup peanut butter
  • STRAWBERRY SORBET INGREDIENTS
  • 1lb bag frozen strawberries

Peanut Butter Custard

  1. Whisk the coconut cream, the water and the vanilla.
  2. Simmer, but don’t let it boil.
  3. In a separate bowl, whisk the yolks and the honey.
  4. Add the hot mixture to the bowl, slowly, tempering.
  5. Bring it all to the saucepan on medium temperature and keep whisking until it reaches 170F.
  6. Remove from the heat and put it in a cold bath for 10-15 minutes.
  7. Move it to the fridge.

Strawberry Sorbet

  1. Blend the strawberries in a food processor.
  2. Using two spoons, scoop them out into a bowl.
  3. Add a couple mint leaves to decorate.