Ginger&Coconut parfait

The short story starts with a head of broccoli that I forgot in the fridge. I had the crazy idea of making broccoli ice cream, but after doing some research I was quite sure that it wouldn't work out, because it might have a light cabbage taste. So I decided to use the leftover ginger among the leftover coconut powder, that I do not really like, therefore I am happy that it ended up in this parfait. I thought with the ginger-coconut combination some roasted sesame seeds would make a great match. I liked the result very much! It has a light gingery taste with the touch of the aroma of the roasted sesame. I must confess that I cooked the broccoli and mixed it to this gingery coconut milk, flavoured with some lemon juice to try how it would taste. Well it is not that ugly as I expected, but it is also not worth a try!


Ingredients:
250 ml coconut milk
1 small piece of fresh ginger
2 tablespoon sesame seeds
250 g sugar
8 egg yolks
450 ml cream

Heat coconut milk with half of the of sugar and grated ginger. Whisk yolks with the rest of the sugar and add it to the hot coconut milk while whisking. Let it thicken over low heat while stirring constantly. Let it cool, and while it is cooling roast sesame seeds and set aside. Stir beaten cream to the coconut milk mixture and add sesame seeds. Pour it into forms and place it to the freezer for 3-4 hours.