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Friday 5 december 2008
21:00
Find in our guide
Desserts
to read : culinary lexicon
Banana Cake
Banana Custard Tart
Banana Flambé
Banana Fritters
Banana Jam
Banana Jam with Rum
Banana tart
Black chocolate mousse and vanilla pear by Brigitte Grondin
Breadfruit Jam
Chocolate and Candied Papaya
Cinnamon and Rum Bananas
Cinnamon Biscuits
Coconut Custard Tart
Coconut Ice Cream
Coconut Nest (Coconut Biscuit) - South Africa
Coconut Tart
Colle Coco
Colodan
Grilled Bananas
Guava Jelly
Iced Lychee Mousse
Lime Mousse
Mango Jam
Mango Mousse
Mango Parfait
Mango Sorbet
Manioc Cake
Meringue-topped Coconut Tart
Pawpaw Jam
Pineapple Cake
Pineapple Flambé
Pineapple Fritters
Rochers Coco
Souffléed Vanilla Omelette
Sweet Potato Cake 1
Sweet Potato Cake 2
Victoria Pineapple, vanilla pod and confiture de lait
Chocolate and Candied Papaya
rating :
Ingredients :
36 small metal recipients
400 g dark chocolate
200 g candied papaya
5 cl of old rum
Method :
Melt the dark chocolate in a saucepan on a very low heat. Add the old rum. Once the chocolate has melted, half-fill the small recipients with the mixture. Leave to cool. Cut the candied papaya into small pieces and place in the recipients. Fill them to the top with the remaining melted chocolate and put in the fridge. Once the chocolate is cold and hard, remove the recipients from the fridge, turn out the chocolate and decorate.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
