Cake for Tony, Thanh & Daniel1. Chill hand mixer + metal bowl in refridgerator for the mousse.Cake: coconut and macadamia cake IngredientsAmountTick-off List

Dessicated coconut120g120+250

Self-raising flour250g

Caster sugar250g

Bicarbonate of soda teaspoon

Unsalted butter250g (softened)

Eggs4 large

Milk3 tablespoons

Hazelnuts100g (toasted, finely chopped)Y

1. Toast hazelnuts on stove (remove shells)2. Toasted coconut 170C 3-5 minutes3. Dry ingredients into bowl + add toasted coconut, butter and eggs + beat for 60seconds4. Pour in milk + whisk for 20 seconds/well combined + 30 seconds to make sure.5. Bake for 20 minutes/until spring back6. Leave to cool

Filling: white chocolate mousse + lime curdIngredientsAmount

Lime curdJar

White Chocolate (real)1 cup = 220g

Whole Milk1/3 cup = 90g = 90 mLActually lets just use cream.

Gelatin Powder2 teaspoon (original);

Water cup = 58g = 60mL

Icing sugar2 Tablespoons = 15g

Heavy cream (36%)2 cups = 476g = 475mL

Makes 6 cups (1 tablespoon of gelatin will set 2 cups of liquid; 1 teaspoon = 5mL >>> US tablespoon = 15/Australia = 20); 1 teaspoon = 3 grams1 teaspoon per cup? 6 *5 = 301. Whip the heavy cream + icing sugar = medium firm peaks (do not overwhip!)2. Gently melt the white chocolate in bowl-over-water or microwave (1/2 heat for 15 seconds at a time, stir more than heat)3. Bloom the gelatin in water for 5 minutes + once bloomed, melt in microwave (do not boil, low heat)4. Heat milk + pour into melted white chocolate (needs to be warm to prevent seizing) + WHISK QUICKLY UNTIL SMOOTH5. Add melted gelatin (warm) QUICKLY + whisk smooth 6. Take 1/3 of whipped cream to lighten the chocolate mixture + whisk > fold the rest in gently

OR? Bring milk to a boil in a heavy saucepan. Wring water out of gelatin sheets and add to milk, or add bloomed gelatin to milk. Stir to fully incorporate gelatin. Remove from heat. Pour about one-third of the milk mixture into the chocolate and whisk quickly to combine. Pour in another third of the milk and whisk to combine. Pour in the remaining milk and whisk to combine. The mixture should be very smooth and shiny. Place cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form.

For the chocolate mousse: 360g of white chocolate 3 cups (750 mL) thickened cream; 3g of gelatin (1teaspoon)For the mousse, place all of the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until melted then cool slightly. Meanwhile, bring 1/4 cup of cream to a simmer in a saucepan over medium heat. Remove from the heat. Soak the gelatine leaf in cold water for 3-4 minutes before squeezing out the excess water, adding it to the hot cream and stirring until dissolved.Using an electric mixer, whisk the remaining cream to soft peaks. I can tell you now, whisking one litre of cream can take some time. Be patient. Working quickly, add the chocolate and gelatine mixture to the cream and whisk for 1-2 seconds or until the chocolate is incorporated. Ensure that you scrape it up from the bottom as the chocolate can sit at the bottom of the cold cream and solidify, leaving you with a lumpy mousse.

Drip: caramelWhite chocolate (Chips)250g

Thickened cream (36%)125mL

1. 120 C, stir every 10 minutes until light brownTopping: roasted hazelnuts + rafaello balls+ meringue icing1. Roast the hazelnuts.HALF THE RECIPE CAUSE YOU GET RID OF ALMONDS 50 grams (1/4 cup) white sugar (don't use unrefined sugar: the impurities it contains would prevent it from candying properly) 100 grams (3.5 ounces, about 1 cup) whole almonds, not blanched 100 grams (3.5 ounces, about 1 cup) whole hazelnuts, not blanched 3/4 teaspoon fleur de sel or other flaky sea saltInstructions1. Preheat the oven to 150C (300F) and line a rimmed baking sheet with parchment paper.2. In a medium saucepan, combine the sugar and 15 ml (1 tablespoon) water. Place over medium heat, stir just until the sugar is completely dissolved, then bring to the boil without disturbing.3. Remove from the heat, add the almonds and hazelnuts, and stir until evenly coated. Pour onto the prepared baking sheet and spread out into a single layer with a spatula. Sprinkle with fleur de sel.4. Insert in the middle of the oven and bake for 20 minutes, stirring with a spatula every 5 minutes, until the nuts are coated with a golden brown crystallized sugar crust.5. Let cool completely before transferring to an airtight jar. Once they're in the jar, take care not to shake it too much, or the sugar crust will loosen and fall on some of the nuts.Notes Naturally you could substitute other kinds of nuts, such as walnuts, pecans, macadamias, cashews, etc. the recipe can be doubled.

Caster Sugar175g

Tartar Teaspoon

Salt Teaspoon

Golden Syrup5 tablespoon

Vanilla extract1 teaspoon

Water2 tablespoon

Egg whites2

1) Bann Marie: 3 cm of water, dont touch, medium to high heat)2) Add ingredients over Bann Marie in order!3) Mix immediately: fast speed, 10 minutes4) Torch the bitch.All-white Raffaello ( Coconut and hazelnut cake w/ layers of white chocolate mousse and lime curd, pimped with caramelised white chocolate ganache, torched marshmallow meringue, candied hazelnuts and homemade Raffaello balls. Happy Birthday Daniel, Thanh and Tony!

200ml condensed milk $1.693-4 tbsp. full cream milk powder (ENSURE) lel50g butter, room temperature100g coconut flakes ($2.80*500g)50g vanilla wafer biscuits, crushed (replace with toasted almond meal)toasted hazelnut, if desired 150g white chocolate, melted150g coconut extra

Mix butter with condensed milk, add milk powder, coconut flakes, and crushed vanilla wafers. Mix until well combined. Roll into walnut sized balls; flatten in the palm on your hand and press a hazelnut into the centre. Re-roll so that the hazelnut is well covered and positioned in the middle of the ball. Repeat until all mixture is used.Melt the chocolate. Put the extra coconut in a small bowl. Using a fork, dip each ball into the white chocolate and coat. Let the excess chocolate drain from the all before rolling it through the coconut, then place on a tray. Repeat until all the balls are coated and refrigerate until ready to serve.

200ml (3/4 cup+ 2 tablespoons) water2 cups sugar1lb powdered milk250g (2 1/4 sticks) butter, cut in small pieces250g dried shreddedcoconut (if it sweetened decrease amount of sugar, if shreds are too large, grind them in food processor) You can find very nice unsweetened driedshredded coconut in Whole Foods.100g hazelnut or almonds

Steps:Roast raw hazelnuts in the oven for 8-10 minutes on 350F (175C). Then remove the peel - should be very easy. Bring water in a pot to boil, add sugar and cookuntil it dissolves. Removefrom the heat and stir in powdered milk, 150g shredded coconut (leave 100g for coating)and butter. Mix everything well. Let it cool down to room temperature, then refrigeratefor a coulpe of hours or overnight.

Make balls with yourhands and stuff roasted hazelnut in each. Then coat the balls with remaining coconut flakes. You can serve them in small cupcake liners. Keep theballs in the fridge.