Pamonha Brulée Recipe
Brazilian corn + coconut square, strawberry coconut whip, orange + strawberry coulis, spiced candied almonds
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Ingredients
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Pamonha Brulée
Strawberry Coconut Whip
Orange + Strawberry Coulis
Spiced Candied Almonds
Method
Pamonha Brulée
- 1
Prepare the Corn Mixture
In a blender, combine fresh corn kernels, coconut milk, sugar, corn starch, salt, vanilla extract, and eggs. Blend until smooth.
- 2
Bake
Pour the mixture into a greased square baking dish. Bake at 350°F (175°C) for 40-45 minutes, or until set and the top is lightly golden.
- 3
Cool and Brulée
Let it cool completely, then sprinkle sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
Strawberry Coconut Whip
- 4
Make the Whip
In a mixing bowl, whip coconut cream until fluffy. Add powdered sugar and vanilla extract, and mix until combined.
- 5
Add Strawberries
Fold in chopped fresh strawberries gently.
Orange + Strawberry Coulis
- 6
Cook the Coulis
In a small saucepan, combine fresh strawberries, orange juice, and sugar. Cook over medium heat until strawberries break down and mixture thickens, about 10-15 minutes.
Spiced Candied Almonds
- 7
Candy the Almonds
In a skillet, combine sliced almonds, sugar, cinnamon, and salt. Cook over medium heat, stirring until the sugar melts and coats the almonds. Transfer to parchment paper to cool.