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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the crust, heat oven to 350 deg F/180 deg Celsius. | 2. Cream the butter and sugar until light, then mix in the finely chopped nuts and coconut flakes (called "dessicated cocobut" elsewhere). | 3. Press into a pie plate of usual size, and build up the sides a little. | 4. Bake for about 15 minutes until slightly brown, and cool. | 5. For the filling: | 6. Whisk the egg yolks very well. Add the sugar, and whisk until thick and light. | 7. Soak the gelatine in the water in a small pot, and heat it, stirring, just until gelatine melts and no granules are left. Do not boil under any circumstances! | 8. Add the gelatine mixture to the egg mixture, and whisk in well. | 9. Whip the cream until stiff, fold it into the egg mixture, and whisk in the liqueur of your choice. | 10. Pour mixture into the prepared crust and chill in fridge until set. | 11. Suggested garnish: cream rosettes and thin julienne strips of orange or lemon zest, or sifted cocoa powder and cherries. Or to taste. Mint leaves also makes a nice, simple garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
caster sugar	3/4	cup		-	-	-	-
brazil nut	1	cup	chopped	-	-	-	-
coconut flake	1	cup	dessicated	-	-	-	-
egg yolk	6			328.44	3.6618	16.1772	27.0708
superfine sugar castor	1	cup		-	-	-	-
gelatin	3	tablespoons		-	-	-	-
cold water	1/2	cup		0.0	0.0	0.0	0.0
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
citrus liqueur van der hum	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.