Desserts & Baking Archives

Chocolate recipes

Chocolate ice cream

20 minutes

Chocolate recipes

Chocolate Bark

Biscuit recipes

Panellets (sweet Spanish potato cookies)

1 hour 25 minutes

Frozen yoghurt

Home-made melon lollies

Fruity dessert

Roast figs with honey and rosemary

30 minutes

Brandy-snap baskets

10 minutes

Sweet treat

Eclairs with chocolate custard and drizzled dark chocolate

20 minutes

Afternoon tea

Gluten-free Victoria sponge with raspberry chia jam

1 1⁄2 hours

Easter recipes

Hot cross bun bread-and-butter pudding

30 minutes

Easter recipes

Hot cross bun ice-cream sandwiches

Cake recipes

Lemon meringue

30 minutes

Badam (almond) rose-and-coconut milk jelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 4-6 hours' chilling time

Cooking Time 3 minutes

Ingredients

2 x 400 ml coconut milk cans
1 x 400 ml coconut cream can
100 g sugar
4 cardamom pods, crushed and husks removed
8 saffron threads
100 g ground almonds
12 gelatine sheets
4 T Woolworths rose-water

Method

Heat all the ingredients except the gelatine and rose-water in a saucepan over a medium heat until just simmering.

While the mixture is heating, soak the gelatine sheets in cold water for 5 minutes, or until soft. Squeeze out any excess water and add to the saucepan. Stir until the gelatine has dissolved.

Remove from the heat and stir in the rose-water. Grease a 1-litre jelly mould with non-stick spray, then add the mixture. Chill for 4–6 hours, or until set.

To demould, place the mould in warm water for 15–20 seconds to loosen the jelly. Carefully invert onto a plate. If the jelly doesn’t come out, gently loosen the edges using a palette knife.

Discover more coconut recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chocolate ice cream

Chocolate Bark

Panellets (sweet Spanish potato cookies)

Home-made melon lollies

Roast figs with honey and rosemary

Brandy-snap baskets

Eclairs with chocolate custard and drizzled dark chocolate

Gluten-free Victoria sponge with raspberry chia jam

Hot cross bun bread-and-butter pudding

Hot cross bun ice-cream sandwiches

Lemon meringue

Badam (almond) rose-and-coconut milk jelly

Badam (almond) rose-and-coconut milk jelly

Ingredients

Method