If you've got a sweet tooth, you'll absolutely love this gourmet dessert.
Preheat oven at 160°C.
Make a thin caramel by melting 2tbsp of sugar to line the moulds. Add the cashew kernels to the caramel so that when they are de-moulded they will be on top of the wattalappam.
Into a large mixing bowl add the coconut milk, powdered jiggery (or the alternative maple syrup), cardamom and mace powder. Mix well until the jiggery dissolves. Add the lightly beaten (not fluffy) eggs to the mixture and pass it through a sieve. After this, add 80ml of Nespresso Monsoon Malabar coffee.
Pour the strained liquid into the moulds and place in water bath to bake for 20 minutes. Bring the temperature down to 140°C and bake for a further 10 -15 minutes.
Remove from oven, cool and refrigerate the wattalappam.
To de-mould, gently push down the sides of the wattalappam and dip the sides of the mould in some hot water to release. Decorate with seasonal fruit such as strawberries and blueberries.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Nespresso has teamed up with chef Kumar from Woolloomooloo’s award winning Indian restaurant Aki’s to create some beautiful new recipes.
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