Month: June 2018

This is my adaption of a Thermomix recipe for White chocolate Mousse Cups.
I’m not a massive fan of individually portioned desserts, I like people to have as
much or as little as they want, with plenty of opportunity for seconds. And
thirds. The original recipe calls for a home made sponge between the layers, but
I prefer to make it with tiramisu biscuits – it’s quicker, and also they taste great
with the other flavours. Because the recipe calls for 160 grams coconut milk and
I hate having leftover tins sitting in the fridge for a week til I throw them out, I
use the Ayam brand sachets of dehydrated coconut milk, one sachet with 150
grams of water makes the perfect amount. You can make this dessert with any
seasonal summer fruit. I’ve made this version with strawberries, but have also
included a photo of a mango one. The dessert improves with time – keep
leftovers in the fridge and have a few cheeky spoonfuls whenever you open the
fridge.

This is a variation on the mixed berry wreath posted a few weeks ago. The substitution of brown sugar instead of white gives the pav a lovely caramel flavour. You can make your own caramel sauce or use a bought one, either is of course completely fine. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems!