Grand Celebration Dessert Platter Recipe
Seaspice signature desserts, tropical fruit sorbets, seasonal local fruits, octopus ivoire
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Ingredients
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Desserts
Sorbets
Fruits
Octopus Ivoire
Method
Desserts
- 1
Prepare Chocolate Lava Cake
Preheat the oven to 425°F (220°C). Grease ramekins with butter and dust with cocoa powder. Melt chocolate and butter together and mix. In a separate bowl, whisk eggs and sugar until frothy. Combine the two mixtures, add flour and mix until just combined. Pour into ramekins and bake for 12-14 minutes. Let cool for a minute before inverting onto plates.
- 2
Prepare Pineapple Upside Down Cake
Preheat the oven to 350°F (175°C). In a skillet, melt butter and brown sugar. Arrange pineapple slices and cherries in the skillet. In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Combine all and pour over the fruit in the skillet. Bake for 30-35 minutes and invert after cooling slightly.
- 3
Prepare Mango Mousse
Puree fresh mangoes until smooth. In a bowl, whip cream until soft peaks form. Fold the mango puree into the whipped cream gently. Chill for 2 hours before serving.
- 4
Prepare Key Lime Pie
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 10 minutes. Blend key lime juice, sweetened condensed milk, and egg yolks. Pour into the crust and bake for another 15 minutes. Cool and refrigerate before serving.
Sorbets
- 5
Make Mango Sorbet
Blend ripe mangoes with sugar and lime juice until smooth. Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- 6
Make Passion Fruit Sorbet
Combine passion fruit pulp with sugar and lemon juice. Blend until smooth. Process in an ice cream maker or freeze in a shallow container, stirring every hour until frozen.
- 7
Make Coconut Sorbet
In a blender, combine coconut milk, sugar, and a pinch of salt. Blend until smooth and freeze in an ice cream maker or in a shallow container, stirring occasionally.
