Page 33 - Explore Magazine Winter 2018

TASTE OF 31

TRAVEL FIJIAN BOUNTY RUM
COCONUT BARS
(Makes 4 bars)
INGREDIENTS
A sweet treat at Sofitel Fiji Resort & Spa 50ml heavy cream

Sofitel Fiji Resort & Spa offers guests a selection of dining 100g sugar
experiences and V Restaurant is fine dining as its best, showcasing
local flavours and ingredients coupled with traditional French 125g full cream butter
culinary art drawing on the Sofitel Hotel brand's French heritage.
125g desiccated coconut
Menu highlights of the ultra-chic restaurant include citrus-infused
crab tortellini, kokoda of cured fish and local fish served three 150g dark chocolate
different ways. And for dessert be sure to sample Executive Chef 2 Tbsp oil (for the chocolate)
Adam Robert's interactive decadence, and the
V signature dessert, Coconut Bliss. This indulgent spread is bite- 50ml Fiji Bounty Rum
sized mouthfuls of pure delight.
Chef Adam invites Explore readers to experience the entire METHOD
experience at Sofitel Resort & Spa's V restaurant in Fiji, and as a
taster he has shared a taste of the dessert ensemble, Fijian Bounty Dice the butter. Put the cream, sugar and butter
Rum Coconut Bars. in a pot and heat until the mixture boils. Watching
carefully, let it boil gently for another five minutes.
Remove the mixture from the heat and stir in the
coconut and rum.
Line a rectangular baking pan with baking paper and
pour in the mixture. Allow to cool and then leave in
the fridge overnight.

The next day, turn the mixture out onto a cutting
board and remove the baking paper.
Cut the mixture into cubes or the shapes of Bounty
candy bars.

Cover each cube with melted chocolate, let the
chocolate harden, and then it’s all done. You can eat

HELLOWORLD : EXPLORE : WINTER EDITION