Ingredients

Serves 4

Coconut Cherry Salad
5g butter
20g pumpkin Seeds
4g sunflower seeds
4g oats, toasted
10g caster sugar
100g coconut – desiccated and toasted
32 Haraska cherries – finely sliced
48g Haraska cherry syrup


Chocolate Ganache
80g dark chocolate
40g butter
45g thickened cream


Chocolate Tuille
100g cold butter, chopped
150g plain flour
25g caster sugar
20g cocoa powder
40mls milk


Coconut Sorbet
400ml coconut milk
200ml water
170gm sugar
25gm invert sugar (also known as trimoline or you can use glucose - it stops crystalisation)
½ lime juiced
10ml rosewater
1 pinch cardamon powder


 

Method

Coconut Cherry Salad
Melt butter in a small pot and add pumpkin seeds and sunflower seeds
Heat until hot before dusting in sugar
Stir continuously until seeds are well coated
Place on non-stick paper to dry and cool
Place seeds in a bowl and combine with oats, coconut and sliced cherries.
Dress with Haraska cherry syrup and serve in individual glasses or dishes.
Top with a chocolate tuile that’s been brushed with chocolate ganache.
Serve with a scoop of sorbet.
Sprinkle with toasted coconut flakes (optional).

Chocolate Ganache
Combine dark chocolate, butter and cream in a bowl.
Place over a Bain Marie and heat until just melted.
Brush over the cooled chocolate tuiles.

Chocolate Tuiles
Place butter, flour, sugar and cocoa powder in mixing bowl and mix to a paste.
Mix in milk until just combined.
Shape into a flat disc, wrap in cling film and refrigerate to set. (approx 1hr)
Sprinkle a little flour onto bench top to avoid sticking and bring dough onto bench and roll out to 2mm thickness (very thin).
Cut out circles and replace in refrigerator to firm up until ready to bake.
Preheat oven.
Bake at 200°C for about 4minutes or until crisp.

Coconut Sorbet
Using a medium saucepan, heat all ingredients until sugar dissolves. Chill and churn in your ice-cream maker. Or pop in freezer and scrap with a fork after an hour.