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Friday 5 december 2008
21:04
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
Guava Jelly
rating :
Ingredients :
-1 kg guavas
-1 vanilla pod
-1 kg caster sugar
Method :
Split the vanilla pod in half lengthways. Wash the guavas thoroughly. Put in a large pan and fill 3/4 full with water. Cook until the guvas change colour. Take off the heat and allow to rest for 10 minutes. Put it through a sieve lined with a muslin cloth into a bowl. Remove the pulp and seeds. Measure the volume of the juice and add twice its volumes to it in sugar. Pour the mixture into a stewing pot and bring to the boil. Take off the heat. Repeat this process 3 times. Allow to cool.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
