CHOCOLATE COCONUT PARFAIT

SERVES 10-12

This mousse-like frozen treat gets better with every bite!

Chill 1 can (400ml) coconut milk in the fridge. Line a 30cm loaf tin with two layers of clingfilm. Heat ½ cup (100g) brown sugar for xylitol or Sweetly sugar substitute) and

2 Tbsp (30ml) water in a pot over medium heat. Simmer until it reaches 112°C. (No thermometer? Drop a dab of the syrup on a cold plate – it should create a thread when pulled between your fingers). Whisk 4 egg yolks using an electric mixer for 6 minutes or until light and pale.

Pour a thin stream of syrup down the side of the egg mixture, while motor is running, and whisk until ribbon stage (see Cook’s Note, page 120). Halve the mixture. Fold 1 slab (100g) melted dark chocolate into one half and ½ can (200ml) coconut cream into the other. Skim solid cream from chilled coconut milk (discard liquid). whip coconut cream to stiff peaks, halve and gently fold into both mixtures until smooth.

Pour chocolate mixture into loaf tin and freeze until just set. Add coconut laver and freeze until fully set.

Unmould and serve, garnished with toasted coconut flakes and drizzled dark chocolate.

Liezl’s chocolate French kisses

Old-fashioned merinque kisses (or drops) get elevated to a sexy after-dinner treat.
MAKES ABOUT 20 (OR 40 DROPS)

INGREDIENTS

1 batch French meringue
½ slab (40g) dark chocolate, melted

For the Ganache

1 cup (250ml) cream
1 tsp (5ml) butter
2 slabs (200g) dark chocolate, chopped

METHOD

1. Place meringue in a piping bag and line a baking tray with baking paper.
2. Pipe 4cm-sized ‘kisses’ onto baking tray.
3. Using a skewer, swirl through melted chocolate to create a marbled effect.
4. Bake at 120°C for an hour and turn off oven. Cool in oven for at least 1-2 hours.
5. Remove and cool completely.
6. For ganache, heat cream and butter until simmering, remove from heat and whisk in chocolate until smooth. Cool completely.
7. Place a spoonful of ganache onto one meringue drop and sandwich with another.
8. Store meringues (without ganache) in a cool dry place or in an airtight container for up to two weeks.

TOP TIP

Make French kisses in advance, but don’t sandwich with ganache more than a few hours before serving to keep them as crisp as possible.

ROASTED PEAR, HONEY AND ALMOND MUFFIN

This muffin would be right at home in a high tea spread.
Makes 6 jumbo muffins

INGREDIENTS

6 medium pears, peeled
¼ cup (60ml) honey + extra for drizzling
3 Tbsp (45g) butter, melted
½ cup (125g) cake flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) ground cinnamon
1 tsp (5ml) salt
2 cups (190g) almond flour
1 large egg, whisked
1 cup (250ml) almond milk
¼ cup (60ml) melted coconut oil
3 Tbsp (45ml) almond flakes + extra for serving

METHOD

1. Preheat oven to 180°C.
2. Place pears upright on a greased baking tray.
3. Drizzle with honey and butter and roast for 15-20 minutes.
4. Sift cake flour, baking powder and cinnamon, then add salt and almond flour.
5. Combine egg, milk and coconut oil.
6. Add wet ingredients to dry ingredients and stir well.
7. Place 2 Tbsp (30ml) mixture into the base of each muffin cup.
8. Nestle each pear into a muffin cup and fill with remaining batter.
9. Sprinkle with almond flakes and bake for about 20 minutes or until cooked through.
10. Serve drizzled with honey and extra almond flakes.

Top tip: Don’t have a large muffin pan? Quarter pears for a regular 12-cup muffin pan.