Sweet Dreams

Pastry chef Jaclyn Koludrovic heads to the market for a fresh, fruity embellishment to mouth-watering desserts and treats

- GEORGIE MEREDITH

PISTACHIO, LIME AND COCONUT CREAM CAKE WITH MELON, APPLE AND MINT

Serves 8-10 Prep + cooking time 1 hr 45 mins (plus chilling, setting)

“I love the flavour of melon, apple and mint, and I really wanted to make something using the combination,” says Jaclyn. “This is a showstopper!” The cake and coconut cream can be made up to two days ahead and stored separately.

335g pure icing sugar

50g gluten-free plain flour

¾ tsp gluten-free baking powder

135g almond meal

110g pistachio nuts, finely chopped, plus

2 tbsp extra to serve

6 egg whites, at room temperature

110g (½ cup) caster sugar

½ honeydew melon, deseeded, peeled

1 Granny Smith apple

½ cup small mint leaves

COCONUT CREAM

900ml coconut cream

30g caster sugar

1 tsp vanilla bean paste

Finely grated zest and juice of 2 limes

4 gold-strength gelatine leaves, softened in cold water for 3-5 minutes

COCONUT CREAM

1 Bring coconut cream, sugar, vanilla and half the lime zest to the boil in a saucepan over medium heat, stirring to dissolve sugar. Squeeze excess water from gelatine and whisk into coconut mixture to combine. Strain into a bowl and refrigerate to chill (4 hours or overnight). Whisk chilled coconut cream in an electric mixer until smooth, then refrigerate.