Tropical White Chocolate Dessert

Folks have probably noticed a recurring theme when I blog of things baked and sweet. They are always tales of woe.
Successful dessert-making still eludes me. Might it have to do with the fact that I do not have a sweet tooth? Who knows. Beautiful dessert creations I've seen in books and other blogs constantly inspire and challenge me, though. I am also always on the look-out for something to appease the hubby's major love of sugar. So I persevere...

A kitchen tea was held at my house on the weekend and I had my heart set on making a tart. This was to be a good chance to practice making a crust, rolling it onto the tart pan and avoid shrinkage (which happens to me too often, even when I refrigerate the crust overnight prior to baking!). Anyhow, I find a decent (or so I thought) recipe for White Chocolate Mousse tart. I wanted to put my spin on it so I thought I'd throw in some dessicated coconut in the mix and then top it with mangoes.

The recipe for the filling called for thick cream, white chocolate and condensed milk. I had my reservations right from the start, wondering how the filling was supposed to set. I saw a few other similar recipes for mousse tart on the net which left me assured that mine should set after a four-hour stint in the fridge. Still, come the time when I made it, I actually used a teaspoon of gelatine just to be sure.

Everything was planned out for the day. I would make the crust first thing in the morning. By the time it has cooled down a bit, my filling should also be at room temperature and I could proceed to assembling my lovely dessert. This gives me five hours to let the tart set for a 2PM start.

2PM came and this is how the tart looked:
Ta dah!


Pretty heh?
Problem was, it couldn't be cut up. The filling was not set. A brave friend tried. Swoosh went the filling in every direction. 'Still tastes great', they said. 'We can eat it with a spoon', they tried to console. No, I wouldn't even touch it.
Still, after everyone has left, I didn't have the heart to throw it away.

The following day, my sister invites me to a small pool party at hers. What to bring, what to bring? I decided to scoop the filling out of the tart base. I cut up some mangoes, cubed some left-over madeira cake and threw everything into small tumblers. My sisters' guests enjoyed them, complete with oohs and aahs as they spoon the last of the 'custard' out of the glasses.
Whew!

Now I'm going to be cheeky and still send this over to Cook Sister as my entry for this edition of Waiter, There's Something In My... . This popular food event's them for this month is 'tarts'.
Hey, this dessert started off as a tart. I hope they accept it.....
There might be a reader out there who'd like the idea and know exactly how to fix the non-set filling. I will certainly try it out again and add more gelatine next time.


Tropical White Chocolate Dessert

makes 8 portions

White Choc filling
2 c thick whipping cream
1 tsp gelatine granules
180 g white cooking chocolate, broken into small pieces
390g tin condensed milk
1/2 c toasted dessicated coconut


2 c madeira or pound cake, cut into 1cm cubes
2 c cubes of mangoes
zest from 2 limes
1 kiwi fruit for decoration

To make the cream filling, fill a metal bowl with 150ml of the cream. Sprinkle the gelatine over the cream.
Sit the bowl on top of a slowly-simmering pot of boiling water, stirring until the cream is hot (but do not let it boil). Take the bowl off the heat and add the chopped white chocolate. Whisk until the chocolate has been incorporated. Mix in the condensed milk and dessicated coconut. Let cool to room temperature.

Meanwhile, whip the remaining cream until stiff peaks form.
Slowly fold into the white chocolate mixture once it has cooled.

To assemble the dessert, spoon some of the filling into a cup or wine glass. Add a layer of madeira cake and then a layer of mango. Sprinkle zest of lime over the mangos and then top with a slice of kiwi fruit.

WTSIM.....Rhubarb and Pineapple Chutney

With the time I've been spending in the kitchen these days, I only need to be barefoot and pregnant to complete the picture of utter domesticity. Cue: little girl L screams and baby A cries simultaneously. There goes the idea of being pregnant again! At least the barefoot bit is not so improbable given that my shoe fetish has been usurped by produce mania. Now when the urge to shop hits, I come home with a basket full of fruit and vegetables instead of a pair or two of high heels. As is always the case with impulse buys, the loot then stares at me from the kitchen table and I'm left to wonder what to do with it.
It is very timely then that I came across the announcement for the latest round of 'Waiter! There's something in my...' event. The theme of savoury preserves gave me an idea before the pineapple and rhubarb in the fridge start feeling dejected.
That handsome hunk of a pineapple was winking at me at the fruit shop ( I swear!) and had to take it home, ignoring the fact that it made the pram basket drag on the floor from it sheer weight. Then some slender batons of rhubarb beckoned from a corner. Of course I had to pick up a few of these pretty little things. Half of the pineapple was eventually cut up and simply enjoyed. Then my sister comes around bearing gifts- a generous supply of vanilla eclairs from the Lindt coffee shop. The rest of the pineapple got banished to the back of the fridge and I knew that a rhubarb pie just won't get a look-in when these evil (and utterly delicious) eclairs are around.
So I made a chutney. A rhubarb and pineapple chutney. The left-over pineapple and few pieces of rhubarb only made a small bottle, which is a shame. This chutney turned out quite good and I can see such versatile uses for it. I've had it with curry, as a dip for pappadums and used it as a glaze for some oven-baked chicken. I believe it will also go well with cold meats in a sandwich, in place of mayo.

Rhubarb and Pineapple Chutney

200g rhubarb, cut into 1cm pieces
200g pineapple, cut into 1cm chunks
1tsp minced garlic
1tsp minced ginger
1 Tbsp black mustard seeds
150g brown sugar
250mL white vinegar
1tsp salt

Combine all ingredients in a heavy saucepan. Simmer in low heat, stirring frequently until that baby is thick and gooey, around 1hour. Put into a hot sterilised jar.

Can't wait for the WTSIM round-up by Johanna- thepassionatecook. I'm sure it will turn out a lot of delicious ideas to try next time.