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Jelly recipes

Gruyere with watermelon and pomegranate jelly

White chocolate mousse with fresh cherries

5 minutes

Tiered vanilla sponge with butter icing

30 minutes

Coconut chocolate ganache tartlets

25 minutes

Coconut chocolate ganache tartlets

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

150 g desiccated coconut
2 free-range egg whites
1/2 cup cream
200 g dark chocolate, chopped
1 T butter
200 g gooseberries
3 T icing sugar, sifted

Method

Preheat the oven to 140°C.

Spray a muffin pan with cooking spray.

Mix the coconut with the egg whites. Press into the prepared muffin pan; make sure the mixture reaches up the sides and is thick and compressed. Bake for 25 minutes. Allow to cool and carefully remove from the pan.

Gently heat the cream in a small saucepan, remove from the heat and stir in the chocolate until the mixture is smooth and glossy.

Blend half the gooseberries to a pulp. Cut the rest of the gooseberries in half and mix with the icing sugar and pulp. Spoon the ganache into the tartlets and top with the gooseberry coulis.

Discover more coconut recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Gruyere with watermelon and pomegranate jelly

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Pineapple-coconut sauce

Marshmallow sauce

Honey nougat chocolate sauce

Raspberry and coconut sponge

White chocolate mousse with fresh cherries

Tiered vanilla sponge with butter icing

Madeira cake squares

Coconut chocolate ganache tartlets

Coconut chocolate ganache tartlets

Ingredients

Method