by Cassie | Apr 13, 2021 |
This childhood favourite is all grown up, bursting with layers of fresh raspberries and melted white chocolate.
Coconut ice was one of my favourite things to make as a kid. For ages I used the recipe on the side of the sugar packet that involved boiling sugar syrup but until I discovered a no-cook version that’s quicker, smoother and doesn’t involve molten sugar.
I didn’t realize how sugary sweet the boiled coconut ice really is. The white chocolate adds flavour (not just sweetness) to the white layer, while the fresh raspberries add much-needed tartness to balance it all out. It’s a winner of a recipe that’s super easy to make with kids!
Raspberry and White Chocolate Coconut Ice
2019-06-28 09:45:05
Yields 24
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 260g (2 cups) icing sugar, sifted
- 280g (3 1/2 cups) desiccated coconut
- 1 can (397g) condensed milk
- 2.5ml (½ tsp) vanilla extract
- 100g The Kate Tin White Baking Chocolate, melted
- 60g fresh raspberries, blended
- deep pink food colouring
- 1. Line a 20cm square cake tin with baking paper.
- 2. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl.
- 3. Add the condensed milk and vanilla and mix well.
- 4. Divide the mixture between two bowls and mix the white chocolate into one bowl.
- 5. Press the white chocolate mix into the lined baking tin to form a smooth layer.
- 6. To the remaining coconut ice, add the raspberries and food colouring.
- 7. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. 8. Press the pink layer on top of the white layer and allow to firm up for 1 hour.
- Once slightly firm, unmould the coconut ice then slice into squares.
- 9. Place on a lined baking sheet, uncovered, for 1-2 hours until firm.
- 1. Store in an airtight container for up to 4 weeks.
The Kate Tin https://thekatetin.com/
by Kate | Dec 14, 2020 |
I bet you didn’t know that you can make your own fancy-looking chocolates – with an ice cube tray! It’s so easy and just imagine the praise you’ll get after dinner when you tell your guests you made these for them. They also make a beautiful gift when wrapped in a pretty box!
HOW TO MAKE YOUR OWN CHOCOLATES
Time until I can eat it: 1 hour
Difficulty level: a little effort
Cookies and Cream Chocolates
Makes 18
50g cream
125g The Kate Tin White Baking Chocolate Drops
200g The Kate Tin Milk Baking Chocolate Drops, melted
50g chocolate sandwich biscuits (like Oreos), crushed
Place the cream in a saucepan and bring to the boil then pour over the chopped white chocolate. Stir until smooth and melted. Allow to set in the refrigerator. Pour the baking chocolate into a clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down, and tap all the excess chocolate so it runs out. Scrape any chocolate off the edges. Refrigerate until set. Reserve the leftover chocolate in the bowl and keep warm. Stir the crushed cookies into the set ganache and place in a piping bag. Remove the ice cube tray from the fridge and pipe the filling into each cavity. Pour the remaining chocolate over the top, scrape it with a palette knife and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.
Tahini and Salted Honey Chocolates
Makes 18
200g The Kate Tin Dark Baking Chocolate Drops, melted
125g The Kate Tin White Baking Chocolate Drops
50g cream
60g tahini paste
115g honey
sea salt, for sprinkling
Pour the melted milk chocolate into a clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Scrape the edges of the mould using a palette knife. Refrigerate until set. Reserve the leftover chocolate in the bowl and keep warm.Place the cream in a saucepan and bring to the boil then pour over the chopped white chocolate, tahini and honey. Stir until smooth and melted. Allow to set in the refrigerator. Remove the ice cube tray from the fridge. Place the filling into a piping bag and pipe the filling into each cavity. Sprinkle with a little sea salt. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.
Strawberry and Gin Chocolates
Makes 18
100g cream
450g The Kate Tin White Baking Chocolate Drops
deep pink powdered food colouring
100g fresh strawberries, hulled and pureed
zest of 1 lemon
2 tbsp (30ml) gin
Place the cream in a saucepan and bring to the boil then pour over 250g white chocolate drops. Stir until smooth and melted. Allow to set in the refrigerator. Tint 50g of white chocolate pink with the food colouring, using a teaspoon, flick some of the chocolate onto a clean plastic or silicone ice cube tray to form splatters. Allow to set in the refrigerator. Pour the remaining melted chocolate into a clean ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Scrape off the edges with a palette knife. Refrigerate until set. Reserve the extra chocolate. Stir the pureed strawberries, zest and gin into the set ganache and place in a piping bag. Remove the ice cube tray from the fridge and pipe the filling into each cavity. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.
Coconut Matcha Chocolates
Makes 24
200g The Kate Tin White Baking Chocolate Drops, melted
green powdered food colouring
25g desiccated coconut
125ml (1/2 tin) condensed milk
2 tsp matcha powder
1 tsp yuzu or lime juice
Tint the white chocolate green with the food colouring, pour into clean plastic or silicone ice cube tray and swirl it around or use a pastry brush to make sure it coats each nook and cranny evenly. Flip the tray over the bowl of melted chocolate, so it’s upside down and all the excess chocolate runs out. Refrigerate until set. Reserve the extra chocolate. Combine the coconut, condensed milk, matcha and juice in a bowl. Remove the ice cube tray from the fridge and spoon the filling into each cavity. Pour the remaining chocolate over the top and freeze until solid. Unmould the chocolates by tapping the ice cube tray or popping them out. Store in the refrigerator for up to 2 weeks.
by Kate | Jun 5, 2020 |
Hot chocolate bombs are modern hot choc alternative you never asked for but will forever need!
These little hot chocolate pods are the bomb! They make a great gift or an equally impressive after-dinner hot drink for last-minute guests. To make a delicious cup of hot chocolate, all you need to do is heat a mug of milk in the microwave and pop in one of these bombs.
There’s also absolutely no need to temper, The Kate Tin Dark Baking Chocolate Drops can literally do it for you. All you need to do is melt it and set it in the mould of your choice and voila, perfectly tempered chocolate!
Hot Chocolate Bombs
2020-06-05 13:16:46
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 400g The Kate Tin Dark Baking Chocolate Drops
- (6 tbsp) cocoa powder
- 30ml (2 tbsp) icing sugar
- large pinch of cinnamon
- pinch of salt
- Melt the chocolate in a glass bowl over gently simmering water then brush the chocolate into silicone ice cube trays or chocolate moulds to form a shell.
- Allow to set in the fridge until hard.
- In the meantime, mix the cocoa powder, icing sugar, cinnamon and salt together then spoon into the chocolate shells, leaving enough space to cover.
- Top with more melted chocolate to seal and allow to set.
The Kate Tin https://thekatetin.com/
by Kate | Jun 3, 2020 |
These Rum ‘n raisin scones are served with dark chocolate butter, perfect for teatime or anytime!
I received the recipe for these rum ‘n raisin scones with dark chocolate butter from my chef student days. I’d make a huge batch every morning for the restaurant and people would come from all over Stellenbosch to order them – they were that famous! The dark chocolate butter is an excellent accompaniment and can be used on anything from warm bread to muffins!
Rum ‘n Raisin Scones with Dark Chocolate Butter
2019-07-01 12:55:26
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 75g raisins
- 125ml (½ cup) rum
- 150g The Kate Tin Dark Baking Chocolate Chips
- 500g cake flour
- 150g salted butter, chilled
- 70g castor sugar
- 15ml (1 tbsp) baking powder
- 3 large eggs
- 160g sour cream
- DARK CHOCOLATE BUTTER
- 125g salted butter, softened
- 125g The Kate Tin Dark Baking Chocolate, melted and cooled
- zest of 1 orange
- Preheat the oven to 180 degrees celsius (160 fan forced).
- Start by soaking the raisins in the rum for at least 1 hour or until there is no more liquid left and they are swollen and plump.
- Sift the dry ingredients together.
- Grate in the cold butter and rub it into the dry ingredients to form a rough shaggy mixture with large crumbs (there should be large chunks of butter).
- Combine the eggs and cream and whisk.
- Cut the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don’t overwork it).
- Add the rum-soaked raisins then flatten the dough out onto a lightly floured surface using your hands, shape it into a round then score into pieces using a knife.
- Place on a lined baking tray, brush with a little milk and bake in a preheated oven for 45 - 50 minutes or until golden.
- Place the butter, melted chocolate and orange zest in a bowl and cream until light and fluffy.
- Serve the scones with the chocolate butter.
- TIP: If a recipe calls for sour cream, you can always substitute it with buttermilk or full cream yoghurt.
The Kate Tin https://thekatetin.com/
by Cassie | May 13, 2020 |
The East meets West combo you never knew you needed… until now.
Even though this Baklava Cheesecake looks like an absolute mission to make, I promise it’s not as tough as it looks and it’s definitely well worth the effort!
If you’re looking for delicious white chocolate to use in this recipe, go check out my online store!
Baklava Cheesecake
2020-05-11 12:09:28
Serves 8
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 12 sheets phyllo dough
- 180g salted butter, divided and melted
- 200g pecan nuts
- 200g walnuts
- 400g (400 ml) full-fat cream cheese, at room temperature
- 150g (150 ml) crème fraîche or sour cream, at room temperature
- 90g (108 ml) castor sugar
- 20g (35 ml) cake flour
- 2 large eggs, at room temperature
- 100g white chocolate
- pinch of ground cardamom
- zest of 1 lemon
- 1 cup honey
- 1/2 cup water
- 1 teaspoon orange blossom water
- Zest and juice of 2 lemons
- Preheat the oven to 140 degrees celsius, gas mark 2.
- Grease a 22cm springform cake tin.
- Prepare the crust: Brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. In the bowl of a food processor fitted with the blade attachment, grind pecan nuts and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press ¾ of the mixture into the bottom of the phyllo-lined pan (save the remaining mixture for the topping). Place on a baking tray and bake in the preheated oven for 10-15 minutes or until golden and crispy. Set aside to cool.
- Make the cheesecake: place the cream cheese, crème fraîche, sugar, flour, eggs, chocolate, cardamom and lemon zest together in a food processor and process until smooth. Pour into the prepared crust.
- Place in the preheated oven and bake for 20-25 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely. Refrigerate until set.
- Make the topping: In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in the remaining nut mixture (set aside from the base) and set aside until the cheesecake is ready.
- Assemble the cheesecake: Once the cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with walnut topping and serve.
The Kate Tin https://thekatetin.com/
