Sunday, April 22, 2018

Rum Fool with Coconut BiscottiIngredients

  • 1 cup custard apple flesh
  • juice of 1 lime
  • slosh of dark rum
  • 1 cup whipped creamFor the biscotti
  • 125g shredded coconut1/4cup sugar
  • 2 large egg yolks
  • 1 large egg white

Method
Squish the fruit with the back of a spoon, or puree it.Add the juice of one lime, slosh of rum and fold in a cup of whipped cream.
Serve with coconut biscotti.

  • Beat egg yolks and sugar until creamy. Stir in shredded coconut
  • Beat egg white until firm then stir into coconut mixture
  • Drop teaspoonfuls onto over tray (lined with baking paper)
  • Bake at 150C for 15 minutes, reduce heat to 120C and bake a further 20 minutes or until biscuits are golden
  • Cool on wire rack

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