1/4 cup of water (60 ml)
1/2 cup of sugar (90 g)
1 cup of coconut milk (240 ml)
1/3 cup of cornstarch (35 g)
6 eggs
200 g of whole milk chocolate, cut into pieces
2 cups of milk (480 ml)
1/3 cup of Port wine (80 ml)
24 champagne biscuits
200 g of white chocolate, cut into pieces (for the topping)
1/4 cup of water (60 ml)
1/2 cup of sugar (90 g)
1 cup of coconut milk (240 ml)
1/3 cup of cornstarch (35 g)
6 eggs
200 g of whole milk chocolate, cut into pieces
2 cups of milk (480 ml)
1/3 cup of Port wine (80 ml)
24 champagne biscuits
200 g of white chocolate, cut into pieces (for the topping)
Grease a 10 cm x 24 cm English muffin tin with butter
Line with parchment paper and reserve
In a medium saucepan, bring the water and sugar to a boil over medium heat, stirring until dissolved (about 3 minutes)
Let it simmer, without stirring, until it reaches the thread stage (test by dipping your finger in the hot syrup; if it forms a thread that doesn't break easily, it's ready - about 7 minutes)
In a bowl, whisk together the coconut milk, cornstarch, and eggs
Add to the saucepan and cook over low heat, stirring until thickened (about 5 minutes)
Remove from heat, transfer to a bowl, and let cool, covered with plastic wrap, to prevent skin formation
In a refractory container set over hot water (not boiling), melt the whole milk chocolate, stirring gently. Reserve
In another bowl, whisk together the milk and Port wine
Gently soak one-third of the biscuits in this mixture and arrange them at the bottom of the prepared tin
Spread half of the cooled cream and half of the melted chocolate over the biscuits
Alternate layers of biscuits, cream, and chocolate, finishing with a layer of biscuit
Cover with plastic wrap and refrigerate for 6 hours or more
In a refractory container set over hot water (not boiling), melt the white chocolate, stirring gently. Reserve
Unmold, remove the parchment paper, and top with the melted white chocolate
Keep refrigerated until serving
(Approximately 391 calories per slice)
