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1
Make the caramel by mixing the water and sugar together in a thick bottomed pan.
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2
Bring to the boil and cook till a golden brown caramel is reached.
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3
Pour into dariole moulds and leave to set.
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4
Mix Large eggs and sugar together.
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5
Heat up the coconut with the vanilla pod, pour onto Large eggs and then pass the mix through a fine sieve.
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6
Skim off the foam.
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7
Pour into the moulds and place them into a bain marie.
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8
Cover with tinfoil and place into the oven on a low temperature, about 25-30 min.
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9
When the coconut creams are cooked, allow them to cold slightly before turning out of their moulds.
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10
Whilst they are cooling make the sabayon.
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11
To make the sabayon: Place all ingredients in a metal mixing bowl with 2 tbsp of water and set it over a bainumarie filled with warm water.
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12
Whisk together till the egg yolk is cooked and the mix has almost doubled in size.
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13
Preheat a warm grill, spoon the sabayon over the caramelised fruits and glaze under the warm grill for about 30 seconds till lightly coloured.
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14
For the caramelised fruits: Heat a pan and put in a drop of oil and the icing sugar.
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15
When it starts to froth add in the sliced fruits and toss in the pan (in batches).
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16
When they are soft and golden brown , remove from the heat and allow to cold.
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17
To serve: Arrange the caramelisd fruits in a circle around each plate and spoon the rum sabayon over them.
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18
Set a coconut cream in the centre.
