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

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It was as though I had gone to a Pizza Hut or Sizzler buffet and helped myself to the dessert selection putting a bit of everything on a plate. You know how buffet dessert plates are small so you end up cramming together a scoop or square of everything and then the fruit gets a bit of icing on it and the custard or jelly melts onto everything and they're all touching each other? We are now calling it a "Dessert buffet cake!"

Carefully deep-fry a few prawns at a time until cooked through and nicely golden. Remove from the oil with a slotted spoon and drain on double layers of paper towel. If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve. Add the lemongrass, turmeric and chilli and cook for another 4 minutes or so, until soft. Crumble the coconut cream in and stir to dissolve, then cook until it smells nutty. Gently heat the oil in a wok or saucepan. One by one, take the prawns by the tail and dip them first in the flour, then in the egg, and lastly in the coconut mixture.Score the kohlrabi with a sharp paring knife and lightly oil and season. Place on a roasting try, spread a generous layer of sambal evenly on top of the kohlrabi and bake for 15-20 minutes at 180C/350F/gas mark 4 until the kohlrabi is just tender. If the sambal looks as though it may begin to burn, cover with foil. Remove from the oven and serve immediately with seasonal greens such as wild garlic. Step 4 - Then make the passion fruit buttercream. Beat the butter until smooth. Add the icing sugar, lemon juice and passion fruit flavouring and beat until fluffy. Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil.

This recipe is a variation on the traditional tom kha. The ingredient list does require a trip to an Asian supermarket, but it is well worth it – using the exact items listed makes the most delicious coconut soup. You can replace the galangal with ginger, which works well but changes the flavour considerably. Place the coconut in a small bowl and cover with the boiling water, then set aside for 15 minutes or until rehydrated and softened. Pour into a strainer to drain, reserving the soaking liquid. Set aside to cool. Pour the batter into the prepared cake tin and bake for 20 minutes, or until the cake has doubled in size and turned golden and a skewer poked in comes out clean.If you love these two flavours as much as I do then please make this cake with the understanding that even the plainest version sans passionfruit curd and passionfruit buttercream is still absolutely delicious. This cake does not rely on the frosting or curd to make it soft or moist. Even if you halved the recipe and just baked a plain loaf tin cake this is absolutely worth making. The coconut gives this cake a wonderful delicate crispy layer on the outside while inside is all soft, buttery passion fruit cake. To make the passion-fruit cream, beat the mascarpone, double cream and maple syrup in a bowl until soft peaks just start to form (do not overwhip), then fold in the passion-fruit pulp. Serve alongside the tart. Fast Fruit Curd or Butter: I know you may not want to make so many components for one cake but please give this passion fruit curd a try. It's made in the microwave and only takes a few minutes to cook with no tedious stirring. It will look and feel like it won't come together and then by the magic of cooking you'll end up with a divine fruit curd.