Page 33 - Explore Magazine Winter 2018
P. 33

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
   28   29   30   31   32   33   34   35   36   37   38