Taro & Coconut Cake

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• 2 cups hot, peeled and cooked mashed taro
  
• 1/4 cup melted butter
• 1 cup freshly grated coconut
• 1 cup milk
• 2 eggs, beaten
• 1/4 tsp. each ground nutmeg and cinnamon
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract

Butter a shallow 8 inch. cake pan. Preheat the oven to 180C/350F. Combine the hot taro with the melted butter, mashing again as you work in the butter. Add the coconut, sugar and beaten eggs, and mix in well. Add the cinnamon, nutmeg, milk and vanilla, and beat all together by hand or with an electric beater for 1 minute. Pour into cake pan and bake for 45 minutes to an hour (or until firm). Remove from oven and cool completely. Sprinkle top with sifted icing sugar if desired. (Flame Tree Cookbook by Sue Carruthers)

Cassava Pudding (Vakalolo)

Cassava Pudding   

 

Fijian name:   Vakalolo

 

Serves 4      Hot   Vegetarian  Vegan   Gluten Wheat Dairy Free  Eggless   Fiji  Oceania

 

Ingredients

800g/28oz fresh Cassava, peeled and grated

75g/3oz Shredded Coconut

1 tbsp freshly grated Root Ginger

225g/8oz Sugar

4 Cloves, lightly crushed

 

Instructions

 

1. Place all the ingredients in a large mixing bowl and blend well.

 

2. Divide the mixture in four and place each portion in the centre of four pieces of foil or traditionally on banana leaves.

 3. Wrap into parcels and steam for 40 minutes.  Serve hot. 

Poached Guava

 

Ingredients

8  ripe Guavas

360ml/12fl.oz. Water

100g/4oz  Sugar

60ml/2fl.oz. Lemon Juice

 

Instructions

 

1. Peel the guavas and cut into halves. Remove the seeds and pulp and set aside.

 

2. Cut the guava flesh into strips about 12mm/ ¼  inch wide. Set aside.

 

3. Put the seeds and pulp in a saucepan together with the water, bring to the boil and cook for 5 minutes.

 

4. Strain the mixture and rub through wire sieve into a clean saucepan. 

5. Add the sugar, lemon juice and guava strips to the strained mixture in the pan, mix well and boil slowly for about 3-4 minutes or until the fruit is soft.  Remove from the heat and allow to cool.

 

5. Serve cold with ice cream.

 

 

Thai mango tart with coconut sorbet and tropical fruit salad

This tropical tart with soft, sweet fruit and homemade sorbet makes for a pudding that really has the wow-factor.

Ingredients

For the coconut sorbet
1 sheet fine leaf gelatine
150g/5oz caster sugar
200ml/7fl oz water
125ml/4½fl oz coconut purée (available from West Indian grocers)
15g/½oz desiccated coconut, blended to a fine powder
2 tbsp double cream
20ml/¾fl oz liquid glucose
1 tbsp coconut rum

For the sticky-rice panna cotta
500ml/17fl oz coconut milk
75g/3oz caster sugar
10 fresh kaffir lime leaves
2 lemongrass stalks
150g/5oz carnaroli risotto rice
splash full-fat milk
1 sheet fine leaf gelatine
2 limes, zest only

For the caramelised mango
2 ripe mangoes, peeled, stones removed
25ml/1fl oz sugar syrup
icing sugar or caster sugar, for caramelising

For the pineapple
1 small ripe pineapple, peeled and cored
25ml/1fl oz sugar syrup
1 lime, zest only
1 tsp fresh chopped mint leaves
1 tbsp fresh chopped Thai sweet basil leaves (available from Asian grocers)
4-5 shiso leaves (available from Asian grocers or specialist suppliers)
100g/3½oz granulated sugar

For the watermelon
2 thick slices watermelon, skin and seeds removed
25ml/1fl oz sugar syrup
4cm/1½in piece root ginger, peeled, grated
1 star anise, grated or ground to a powder

For the mulled wine syrup
300ml/10fl oz red wine
150ml/5fl oz port
150g/5½oz demerara sugar
100g/3½oz caster sugar
2 star anise
1 vanilla pod
2 kaffir lime leaves
1 tsp fennel seeds
1 tsp coriander seeds, crushed
1 tsp cardamom pods, crushed
½ tsp white peppercorns, crushed
3 cloves
½ cinnamon stick
 
Preparation method
For the coconut sorbet, soak the gelatine leaf in a small bowl of cold water for 5-10 minutes, or until softened.

Meanwhile, heat the caster sugar and 200ml/7fl oz of water in a saucepan over a low to medium heat. Stir gently to dissolve the sugar, then bring the mixture to a simmer. Continue to simmer for 5-10 minutes, or until the mixture has formed a thin syrup, then remove the pan from the heat. Divide the sugar syrup equally between two jugs, and set one aside for the sous-vide fruit.

Add the coconut purée, blended desiccated coconut, double cream and liquid glucose to one of the jugs of sugar syrup. Stir well, then transfer to a saucepan and bring the mixture to the boil. Once boiling, remove the pan from the heat.

Drain the gelatine leaf and squeeze out any excess water. Whisk the softened gelatine into the warm coconut cream mixture until dissolved.

Strain the sorbet mixture through a fine sieve, then stir in the coconut rum. Set aside to cool.
Once cool, transfer the sorbet mixture to an ice cream machine and churn for 30-40 minutes, or according to the manufacturer’s instructions. Once churned, freeze until firm. (Alternatively, if you don’t have an ice cream machine, transfer the sorbet to a metal or plastic container, set aside to cool, then freeze, stirring the semi-solid mixture with a fork at regular intervals, to break up any lumps.)

Meanwhile, for the sticky-rice panna cotta, bring the coconut milk to the boil in a saucepan. Once boiling, remove the pan from the heat and stir in the sugar until dissolved. Add the lime leaves and lemongrass and set aside for 20 minutes to infuse.

Strain the infused coconut milk through a fine sieve into a clean saucepan. Add the risotto rice and bring to the boil. Once the mixture is boiling, reduce the heat until it is simmering and continue to simmer for 12-15 minutes, stirring regularly, until the rice is cooked through. Add a splash of milk to loosen the mixture if the rice becomes too sticky.

Meanwhile, soak the gelatine leaf in cold water for 5-10 minutes, or until softened.

When the rice is cooked and the gelatine has softened, drain the gelatine, squeeze out any excess water, and add to the rice. Stir until dissolved, then stir in the grated lime zest.

Remove the sticky-rice panna cotta mixture from the heat, divide it equally among four 3cm x 7cm/1¼in x 3in baking tins or ceramic dishes and chill in the fridge until set.

When the panna cottas have set, turn each out into the centre of a serving plate.

For the caramelised mango, slice the mango into 4mm-thick slices using a mandolin.

Place the mango slices into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup.

Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.

Remove the mango from the vac-pac bag, and cut four 3cm x 7cm/1¼in x 3in rectangles from the mango, each the same size as the panna cotta. Place one mango rectangle on top of each panna cotta.
Dust each piece of mango with the icing or caster sugar. Using a chefs’ blow torch, heat the sugar until caramelised and golden-brown.

For the pineapple, cut columns of flesh from the pineapple using an apple corer. Alternatively, cut the flesh into long columns using a knife.

Place the pineapple columns into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the lime zest.

Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.

Meanwhile, crush the mint, basil and shiso leaves with the granulated sugar until well combined and green in colour, using a pestle and mortar.

Remove the pineapple from the bag and roll each piece in the green sugar until completely covered (discard the bag).

For the watermelon, slice the watermelon into 1.5cm/½in pieces.

Place the watermelon pieces into a vacuum-pack bag and add 25ml/1fl oz of the sugar syrup and the grated ginger.

Seal the bag and set aside for 30 minutes. In the absence of oxygen, the fruit will 'cure' and soften in the sugar.

Dice the watermelon (discard the bag) and dust each piece with the grated star anise.

For the mulled wine syrup, bring all of the mulled wine syrup ingredients to the boil in a saucepan

Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the mixture has the consistency of runny honey. Remove from the heat and keep warm.

To serve, sprinkle some of the pineapple and watermelon pieces around each serving of sticky-rice panna cotta. Spoon a quenelle of coconut sorbet alongside. Drizzle the mulled wine syrup over the panna cotta.

Macaroons

Ingredients
125g/4½oz icing sugar
125g/4½oz ground almonds
90g/3½oz free-range egg whites
2 tbsp water
110g/4oz caster sugar
food colouring (optional)
desiccated coconut, for sprinkling (optional)
150ml/5fl oz double or whipped cream, whipped

Preparation method
Preheat the oven to 170/C/325F/Gas 5 and line a large baking tray with baking paper.
Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.

Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens - I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.

Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.

When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!

Passionfruit Tartlet

Short Bread Crust 
80 gram Flour
50 gram Butter
20 gram Granulated Sugar
2 Tsp Cold Water
Punch Salt

Method   
Cut the Butter into the Flour until you have a rough consistency, add salt and mix thoroughly. Sprinkle in cold water just enough to form dough, wrap dough in plastic and let rest 1 hour. Remove dough and roll out to 1⁄4 “ thickness line a tats shell and blind bake shell & let it cool.

Method
Fill tart shell with sweetened Mascarpone Cheese and top with fresh Passion Fruit pulp, place on plate and garnish with toasted coconut.

Pumpkin citrus syrup cake

250 grs butter
2 grated orange rind
2 tbsp grated lemon rind
1 cup caster sugar
3 eggs separated
2 cups self raising flour
1 cup mashed pumpkin

Syrup 
2 tbs orange juice
2 tbs lemon juice
3⁄4 cup sugar

Method

1>    grease 10 inch round pan lined with grease paper,
2>    cream butter, sugar, orange and lime rind till fluffy,
3'>    add yolks till combined
4>    fold in flour and pumpkin
5>    beat egg white till soft peak, fold through the cake mixture
6>    pour in prepared pan and bake in moderate oven for about 50 minutes
7>    pour hot syrup over the hot cake before turning on to the wire rack to
cool

Syrup – combine all ingredients in sauce pan, stir over heat until sugar is dissolved, bring to boil, summer till 2minutes.

Carrot cake with orange frosting

Oil - 2 cups
Eggs – 9
Sugar – 4 cups
Flour – 4 cups
Baking soda – 4 tsps V
anilla essence – 2tsp
Cinnamon powder – 2 tbsp
Carrots peeled – grated – 500 grms
Desiccated coconut – 1 cup
Diced pineapple – 1 cup

Method
1>    Grease two deep 23cm round cake mould and line with grease paper
2>    Sift flour, sugar, soda, cinnamon and coconut together,
3>    In another bowl beat oil, eggs, vanilla for one minute, add in flour then
carrot and pineapple,
4>    Pour in the mould and bake for 25 – 30 minutes or until done.

VUDI VAKASOSO WITH COCONUT, PINEAPPLE MADARINE SALSA

Vudi Vakasoso
Ripe Vudi (Plantain) - 200grm
Coconut Milk - 400ml
Freshly Grated Coconut- 60grm

Qalu Vakalolo
Tapioca Starch -200grm
Caster Sugar -50grms
Roasted Grated Coconut-60grm

Clear Caramel Sauce for Qalu
Caster Sugar - 120grm
H2o -20ml
H2o - 60ml

Coconut, Pineapple, Madarine Salsa
Fresh Pineapple    -50grm
Fresh Coconut    -50grm
Fresh Mandarin Segments -50grm
Caster Sugar - 235grm
H2o - 40grm
Vanilla Bean - 1no

Coconut Cream Jelly
Coconut Cream - 450ml
Gelatin Leaves - 5grm
Caster Sugar - 115grm

Coconut Water Jelly
Coconut Water - 450ml
Gelatin Leaves - 5grm
Caster Sugar - 115grm


Method: Vudi Vakasoso

Cut Vudi into a round shapes, place in a heavy saucepan with Coconut Milk, Freshly Grated Coconut & bring to a boil. Remove from heat, cover saucepan with aluminum foil to create a natural vacuum (to Keep flavors in while preventing oxidation), and refrigerate overnight. All in one method.

Method: Qalu Vakalolo

Combine tapioca starch, Caster Sugar, Roasted Coconut, beat until well combined Refrigerate until serving time

Sauce 
In a saucepan, place caster sugar & 20ml H2o, & bring to a caramel stage. Add the rest of water & bring to a boil

Salsa
In a saucepan, mix sugar & H2o .Split vanilla bean in half lengthwise, scrape out seeds and add them to the mix, bring to a boil and add julienne cuts fruit and coconut. Cool and refrigerate until serving time.

Jelly
Heat 1/3 liquid in a microwave oven. Add gelatin & stir until disvolved.Add remaining 2//3 liquid and combine. Pour the mixture into the pan, and refrigerate or freeze according to the individual recipe until set. Cut into shapes

Bush Lemon & Thyme Tart

-Fijian Food Safari


Bush lemons grow wild and organically in Fiji. 

Pastry
500 g    Plain flour
175 g    Icing sugar
250 g    Unsalted butter (not margarine!), at room temperature
1          vanilla pod, split open
1          grated zest of 1 bush lemon
1½        Eggs, beaten

Lemon filling
9          Eggs
400g     Caster sugar
grated zest of 2 bush lemons
juice of 5 bush lemons
250 ml Whipping cream
3 sprig  Fresh or dried lemon thyme leaves, chopped fine

Soak the thyme in the lemon juice for an hour, then strain out the leaves

Sift the flour and icing sugar on to a work surface and work in the butter. Make a well in the centre and add the lemon zest and seeds scraped from the vanilla pod. Add the eggs. Knead the mixture with your fingers, working as quickly as you can, until everything is combined to a smooth dough. Wrap in plastic film and leave to rest in the fridge for at least 30 minutes.

Pre-heat the oven to 180°C

Grease a flan tin with a removable base that is 20 cm in diameter and 3.75 cm deep. Roll out the pastry on a lightly floured surface to a disc large enough to line the tin and allowing an overhang of not less than 1 cm. Lay the pastry gently into the tin.

You need to blind bake the shells by weighing down the pastry with rice or lentils. Bake for 10 minutes. Remove the rice and greaseproof paper and trim off the overhanging pastry, then return the flan case to the oven to bake for a further 10 minutes.

Meanwhile, make the lemon filling. Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the herb lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Skim any froth from the top.

Reduce the oven temperature 120°C. Pour the cold filling into the hot pastry case (this will insure that the case is sealed). Bake for 30 minutes. Remove from the oven and leave to cool and set for about an hour.

LOLO COCONUT BUNS

- Fijian Food Safari

4 cups              Flour
3 t                    Dry Yeast
¼ cup              Sugar
60gm                Butter, melted
1                      Egg, whisked
1 ½ cups          Milk
2 1/4 cups        Sweetened Coconut Milk (mix with ¼ cup white sugar)

Method:
Mix the yeast with a little warm water and set aside until it begins frothy.
In a bowl, mix the flour, sugar, yeast mix, butter, eggs and milk
Knead the dough on a lightly floured board until smooth
Transfer to a lightly oiled bowl and cover with clingwrap until it proves and doubles in size
Divide the dough into equal portions, roll into smooth balls
In a greased baking tray, line up the dough balls next to each other and pour over the sweetened coconut milk
Baked at 180 degrees celcius and cook for approx. 30 mins or until cooked through

FIJIAN HONEY & GINGER SPICE CAKE

By Fijian Food Safari

2 ½ cup      Bakers flour
1 cup         Brown or raw sugar
1 cup         Rewa sour cream
1 cup         Fijian raw honey
2 only        Eggs
2 Tbsp       Vegetable oil
1 teaspoon             Baking soda
½ teaspoon            Fresh ginger, finely grated
¼ teaspoon            Ground nutmeg
¼ teaspoon            Ground allspice or cloves
1 teaspoon             Ground cinnamon

Preheat the oven to 165°C.
Coat a cake tin with non-stick cooking spray or melted butter
In a large bowl, combine all the ingredients and beat until well blended.
Pour the batter into the cake tin
Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes then remove from pan to wire rack to cool completely.

Tarte au citron

Serves 8

FILLING

4 eggs
2 egg yolks
275g caster sugar
190ml double cream
275ml lemon juice
finely grated zest of 3 lemons

Preheat the oven to 190C/375F. Roll out the pastry to line a 23cm round tart tin. Chill in the fridge for 20 minutes.

To make the filling, whisk together the eggs, egg yolks and sugar. Add the cream, whisking all the time, and then the lemon juice and zest.

Line the pastry shell with a crumpled piece of greaseproof paper and baking beads (or dried beans or rice). Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3-5 minutes, or until the pastry is just cooked but still very pale. Remove from the oven and reduce the temperature to 150C/300F.

Put the tin on a baking tray and carefully pour the filling into the pastry case. Return to the oven for 35-40 minutes, or until the filling has set. Leave to cool completely before serving.

Creme Brulee

Serves 8

500ml cream

200ml milk
125g caster sugar
1 vanilla pod
5 egg yolks
1 egg white
100g demerara sugar

Preheat the oven to 120C/250F. Put the cream, milk and half the sugar in a saucepan with the vanilla pod. Bring just to the boil.

Meanwhile, mix together the remaining sugar, egg yolks and white. Strain the boiling milk over the egg mixture, whisking well.

Ladle into eight 125ml ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for 1.5 hours, or until set in the center. Cool and refrigerate until ready to serve. Just before serving, sprinkle the tops with demerara sugar ad caramelize under a very hot grill or with a blowtorch. Serve immediately.

Creme Caramel

Serves 6

CARAMEL
100g caster sugar


650ml milk
1 vanilla pod
125g caster sugar
3 eggs, beaten
3 egg yolks

To make the caramel, put the sugar in a heavy-based saucepan and heat until it dissolves and starts to caramelize - tip the saucepan from side by side as the sugar cooks to keep the coloring even. Remove from the heat and carefully add 2 tbs water to stop the cooking process. Pour into six 125ml ramekins and leave to cool.

Preheat the oven to 180C/350F. Put the milk and vanilla pod in a saucepan and bring just to the boil. Mix together the sugar, eggs and egg yolks. Strain the boiling milk over the egg mixture and stir well. Ladle into the ramekins and place in a roasting pan. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Cook for 35-40 mins or until firm to the touch. Remove from the tin and leave for 15 minutes. Unmould onto plates and pour on ay leftover caramel.

Cinnamon Bavarois

Serves 6

300ml milk
1 tsp ground cinnamon
50g sugar
3 egg yolks
3 gelatine leaves or 1.5 tsp powdered gelatine
1/2 tsp vanilla extract
175ml whipping cream
cinnamon for dusting

1. Put the milk, cinnamon and half the sugar in a saucepan and bring to the boil. Whisk the egg yolks and remaining sugar until light and fluffy. Whisk the boiling milk into the yolks, then pour back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split.

2. Soak the gelatine leaves in cold water until soft, drain and add to the hot custard with the vanilla. If using powdered gelatine, sprinkle it on to the hot custard, leave it to sponge for a minute, then stir it in. Strain the custard into a clean bowl and cool. Whip the cream, fold into the custard and pour into six 100ml oiled bavarois moulds. Set in the fridge.

3. Unmould by holding the mould in a hot cloth and inverting it onto a plate with a quick shake. Dust with the extra cinnamon.

Lemon Meringue Pie

Topping for 1 9-inch pie

Lemon filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Pavlova

Serves 6

Butter for greasing
Whites of 4 eggs (room temperature eggs)
225g/8oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the filling:
175ml/6oz double cream
1 tbsp icing sugar
1tbsp Marsala or dry sherry (optional)
250g/9oz marscapone cheese
Mixture of fruit - strawberries, raspberries, kiwifruit, passionfruit, peach, banana


MERINGUE
1. Preheat the oven to 130 degrees celsius/275 F.  Lightly grease a baking tray and line it with non-stick baking paper. Using a plate as a guide, draw a 23cm/9inch circle on it
2. In a large bowl, whisk the egg whites until they form soft peaks (make sure the bowl is spotless and dry)
3. Gradually whisk in the caster sugar, a table spoon at a time, until the mixture becomes thick and glossy. Then carefully fold in the white wine vinegar and the cornflour.
4. Spoon half the mixture on the baking paper to fill the circle, then drop large spoonfills of the remaining mixture on top, adding more to the edges to form a high rim.
5. Place meringue in centre of oven. After 5 minutes, lower to 120C/250F. Bake for 50 minutes, then turn oven off without opening the door. Leave meringue in the oven for at least 3 hours or overnight to cool completely. Transfer to a wire rack and remove baking paper. Place on a large serving plate.

FILLING
6. Whip the cream with the sugar, then fold in the marsala or sherry and the marscapone.  Spoon into the meringue case and pile the fruit on top. Keep cool but do not refrigerate before serving.

Vanilla Bean Thins

Makes 24

1 Vanilla bean

30g butter, softened

1/4 cup (55g) caster sugar

1 egg white, beaten lightly

1/4 cup (35g) plain flour

1. Preheat oven to 200 degrees celsius/180 if fan-forced. Grease oven trays and line with baking paper

2. Halve vanilla bean lengthways, scrape seeds into medium bowl with butter and sugar, discard vanilla pod. Stir until combined, stir in egg white and flour. Spoon mixture into piping bag fitted with 5mm plain tube.

3. Pipe 6cm long strips (making them slightly wider at both ends) 5cm apart on trays. Bake about 5 minutes or until edges are browned lightly; cool biscuits on trays.

Lemongrass and palm sugar panacotta with orange and chilli caramel

Serves 8

PANNACOTTA
2 largestalks of lemongrass
440ml (14 fl oz) whipping cream
150ml (5 fl oz) milk
45 g (1+1/2 oz) caster sugar
75 g (2+1/2 oz) unprocessed palm sugar
2 leaves gelatine

CARAMEL
500g (1 lb) caster sugar
1 teaspoon liquid glucose (light corn syrup)
1 orange (cut in half)
1 long red chilli, finely chopped and blanched
6 long red chillies, cut in half, deseeded and thinky sliced
zest of 1 orange, cut into thin strips

PANNACOTTA
Trim lemongrass and bruise with the back of a knife. 
Warm cream and milk in a saucepan, add caster sugar and palm sugar and stir until dissolved
Add lemongrass and simmer for 20 minutes, then boil briefly and remove from heat
Cover and set aside

Soak gelatine in cold water for 10 minutes, squeeze out excess water than add to pannacotta mixture and stir until completely dissolved.  Let sit for 10 minutes, then strain through a sieve
Using a jug, pour into eight ramekins and refrigerate for 4 hours, or until set

CARAMEL
Dissolve half of the sugar in 300 ml (10 fl oz) of hot water. Leave to cool
Dissolve the other half of the sugar and glucose in 220 ml (7 fl oz) water over low heat
Add orange halves and cook, swirling the pan but trying not to let the sides get too sticky until th emixture takes on a golden amber color
Cool the pan in a bowl of tepid water
Remove orange halves and allow the caramel to cool completely before adding the finely chopped chilli
Blanch the slices of chilli and strips of orange zest twice in boiling water, then cook in the sugar syrup until chilli and zest are slightly translucent
Using a slotted spoon, remove candied chilli and orange from syrup and place on baking paper
When cool enough to handle, mould into eight red and orange clusters

To serve, unmould the pannacotta with the help of a knife and drizzle with the orange and chilli caramel. Pile candied chilli and orange on top and serve immediately