Victoria´s Secret Fantasies Coconut Passion Fragrance Mist, 250 ml

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Place the coconut in a small bowl and cover with the boiling water, then set aside for 15 minutes or until rehydrated and softened. Pour into a strainer to drain, reserving the soaking liquid. Set aside to cool. Preheat the oven to 190C/375F/gas mark 5. Lay two sheets of parchment paper over each other at 90 degrees to form a cross in the base of a 20cm x 30cm cake tin – this makes it easier to remove the cake when baked. For the filling, we use raw cashews + coconut milk + coconut oil + maple syrup + vanilla bean paste. Make sure that you soak the cashews in water overnight or at least 4 hours. If you are short on time, you can soak them for 30 minutes – 1 hour in hot water, but the filling might not be as smooth. A really easy tart with a slight twist to the pastry crust. The combination of passion fruit and coconut is a marriage made in heaven. Leave the mixture to cool and become brittle. Break into pieces and serve alongside scoops of the sorbet.

So tell me Dear Reader, is there a flavour you're crazy about? Do you make cakes for people's birthdays? Step 4 - Then make the passion fruit buttercream. Beat the butter until smooth. Add the icing sugar, lemon juice and passion fruit flavouring and beat until fluffy. The super sweet nature of the meringue roulade can sometimes be a little too sweet so a sharp, tangy filling fits perfectly. I adore passion fruit and knew they marry so well with coconut. I like to toast coconut slightly in baking for a more mellow taste - I also use a desiccated coconut from the world foods aisle as the flakes are finer. Once you hit 40, desiccated coconut is no friend of the gaps in your teeth! Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation. Ingredients Notes The crust. I’m pretty much obsessed with this macadamia + cashew + coconut combination at the moment. Seriously, this life right now.Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy. These are slightly crusty on the outside with a smooth and satisfyingly dense centre – somewhere between a cake and a truffle. Coconut oil, flour and sugar can all be found at natural food stores or online – try to find an extra virgin coconut oil, preferably organic, that is neither hydrogenated nor deodorised, for a natural, subtle flavour. Pour the batter into the prepared cake tin and bake for 20 minutes, or until the cake has doubled in size and turned golden and a skewer poked in comes out clean. First make the pastry. Put the flour, salt and cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs.

For the praline, place the sugar in a pan over a low heat and leave until all the sugar crystals have completely dissolved. Continue to cook until the liquid has turned a rich brown colour. Add the butter – carefully, as it may spit out at you – wait 10 seconds, then stir it in. In the 10 years since I started blogging, I've had the joy of sharing a few roulade recipes. Its definitely a favourite type of bake for me and somehow they tend to turn out well. I've shared a Toffee & Pecan Roulade and a Gingerbread with Lemon Cream Roulade (Tip: This might be handy for next week's Great British Bake Off!) This week's Great British Bake Off was Dessert Week with the signature bake being a Roulade. This is the meringue version which can be a lot more temperamental than a Swiss Roll, sometimes known as a Roulade. I definitely didn't fancy making a blancmange (Still mentally scarred after tasting it as a child) & knew my schedule for the week didn't allow a melting chocolate dome showstopper. So, roulade it was and a Toasted Coconut & Passion Fruit Roulade at that. I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch. Add the lemongrass, turmeric and chilli and cook for another 4 minutes or so, until soft. Crumble the coconut cream in and stir to dissolve, then cook until it smells nutty.

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Once the crusts are set, loosen them from the baking cases carefully with a knife, and fill with 1-2 tbsp coconut filling. Top with berries or the fruit of your choice, and sprinkle with roasted coconut flakes. Wash the coriander, remove the leaves, and set them aside. Reserve the stalks. Cut the lemongrass off where the white base ends and discard the tops. Pound the lemongrass stalks until they are split open. Slice the shallots. Peel and cut the galangal into chunks and pound it until it releases a little liquid. Tear the lime leaves into smaller pieces. Slice the mushrooms. Peel and smash the garlic. Put the coriander, mint, garlic, ginger, chilli, lime juice, honey, salt and drained coconut into a food processor and blend to combine. While the motor is running, drizzle in the oil and blend until finely ground, scraping the sides as necessary.

In a bowl, combine all the crust ingredients and mix with your hands. Adjust the taste with extra ginger, salt and spices. If it is too wet, add more coconut. First make the sorbet syrup by bringing the ingredients to the boil, simmering for 3 minutes, then allowing to cool. Refrigerate until needed. Serve the prawns sprinkled with the remaining lime zest, lime wedges and a dipping sauce, such as Thai sweet chilli sauce.Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds. Now pour in the remaining half of the butter and buttermilk, and sift in the rest of the flour along with the baking powder and salt. Stir through in the same way. To make the filling reduce the oven to 160C/320F/gas mark 3. In a large mixing bowl, beat the eggs, lemon zest and maple syrup together for 2 minutes. Gently stir in the cream, then add the lemon juice and the coconut. If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve.

Fast Fruit Curd or Butter: I know you may not want to make so many components for one cake but please give this passion fruit curd a try. It's made in the microwave and only takes a few minutes to cook with no tedious stirring. It will look and feel like it won't come together and then by the magic of cooking you'll end up with a divine fruit curd. This recipe is a variation on the traditional tom kha. The ingredient list does require a trip to an Asian supermarket, but it is well worth it – using the exact items listed makes the most delicious coconut soup. You can replace the galangal with ginger, which works well but changes the flavour considerably. Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes Turn over the meringue onto another piece of baking parchment (some of the coconut will fall off) and peel away the cooked paper gently. Using a knife, make an indent about 1cm in, half way through the meringue. This is to help it start to roll more evenly

Strain the soup through a sieve into another saucepan. Discard all solids. Add the sliced mushrooms, lime juice, fish sauce and some water – you want the soup to be light, but still creamy. Bring the soup up to a light simmer again to cook the mushrooms slightly. Do not boil. Season to taste and serve immediately with the coriander leaves, a slice of chilli, extra lime and thinly sliced lime leaves. Spread the passion fruit cream over the meringue and start to roll. Use the paper to guide you and keep the roll as tight as you can