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

Product Information

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.

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 Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extractThen it came to my birthday. It came and went and Nina remained silent re my cake. "It's coming...one day," Nina would say and it was almost a year before my next birthday on March 31st 2020 that my 2019 birthday cake arrived. Nina wouldn't tell me what the flavour of cake she was making which worried me somewhat as she loves making unusual cakes like parsley cakes. "Is it a sardine cake?" I asked her. "No, but if I had known that you liked them then I would have made you a sardine cake," she replied. All I knew is that she had made it as per my theme request Stranger Things. I thought that that could cover any cake disasters as well as the tv show. 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. Put about 1 tbsp crust into each baking case or muffin cup. Press into the bottom of the case so that the mixture is compact and holds together. Place in the freezer for 2 hours or more.

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. Use about 75ml mixture for each crepe, and fry in melted butter. Cook until light golden, flipping them once. 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.

Remove the cake from the oven, then turn the heat up to 220C/425F/gas mark 7. Spread the coconut mixture gently over the cake. Return it to the oven and bake for a further 5-10 minutes, until the topping is a toasted, deep golden colour. Remove from the oven and cool in its tin. Step 1 - Preheat oven to 150C/300F and line 2x 20cm/8inch round tins on the base and sides. Whisk the flour, sugar, baking powder and coconut in the bowl of a mixer fitted with a paddle attachment. Turn on low speed and add the pieces of butter one at a time. In a jug measure the coconut milk, add the lemon juice and then beat in the eggs with a whisk. Add the passionfruit pulp and flavouring to the jug too. These deliciously crispy, deep-fried prawns with coconut and lime are a treat to nibble on. Simply serve with a cold glass of beer. 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. The following list is just some of my favourite other passion fruit cakes (there are actually more!):

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

More Alcoholic Drinks Recipes

Pour the batter into the moulds and bake for 15-20 minutes, until a skewer comes out clean. Leave to cool completely before serving. Drømmekage, or "dream cake", is exactly that: a sweet buttery sponge cake topped with caramelised coconut that is both crispy and chewy. If you can't get buttermilk, use 150ml of milk with 1 tsp of lemon juice, and if you can't find vanilla salt, you can make it by combining vanilla pod seeds with sea salt (one pod is enough for 225g salt). The surplus can be stored in an airtight jar with the scraped pod for extra flavour. 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. Nina had made me a demogorgon cake made out of a banana cake base, watermelon "petals", port wine jelly and almonds for teeth! I was blown away at the genius of this cake. Nina has a great talent for creating cakes. Sure she hates making them but she did an amazing job and it looked just like a demogorgon. 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.