Page 67 - Port Douglas Magazine 32

recipe. recipe.
Prep time 20 mins
Cook time 35 mins
Intermediate
Serves 5
Finger Lime & METHOD

WHITE CHOCOLATE Pre heat oven to 150 °C and grease and line Place a piece of baking paper over the Using a small knife cut square out of the
a square 8-inch tin with baking paper.
surface to avoid getting a skin & put in the
centre of each lamington without cutting
Lamingtons Beat eggs, lemon zest, sugar & vanilla fridge to set. through the bottom. Do not discard cut out
pieces
together until doubled in size and pale.
Vanilla Custard
Fold in flour & baking powder slowly with a

inside and fill hole with cut out square. Place
spoon. Pour in cooled melted butter & fold Whisk milk & vanilla and over a low heat let it Place 1 tsp of curd and 1 tsp of custard
Local Chef Rebecca Colley, aka Chef Bexie offers a decadent tropical again being careful not to over mix. come to the boil. the sponges in the refrigerator and make
the white chocolate coating.
Meanwhile in a separate bowl whisk
Place into greased tin and bake for 15-20
take on an classic Aussie dessert featuring local Finger Limes... minutes or until skewer comes out clean. together sugar, cornflour & eggs. Melt the chocolate in the microwave and stir.

Allow the cake to completely cool before Once the milk is almost boiling, pour a small Heat the milk and cream in the microwave
cutting. amount into your egg mix and whisk, then until piping hot. Combine chocolate &
place all the egg mix back into the saucepan cream mixture.
Finger Lime Curd and place on the heat, whisking constantly Using two forks, dunk the cakes into the
Whisk together all ingredients in a bowl until the custard is thickened & bubbling. chocolate coating. Coat lamingtons & drain

until combined. Over a saucepan of boiling Lastly add your butter and place in a bowl off excess ganache then gently roll sponge

water place bowl & continue to whisk until and cover with a piece of baking paper. in the salted coconut flakes.
thickened being careful not to let it curdle. Allow to cool in the fridge. Repeat with remaining cakes and leave them

Take the bowl off the heat once thicken, add If not already toasted place your coconut for 30 minutes for chocolate to set.

your butter and whisk again. flakes into the oven for 5 minutes to get Eat and enjoy!

Slice the finger lime down the middle and golden brown.
remove the caviar like beads. Place them Trim the sides of your cake and cut it into 12
into your curd and stir. Allowing bursts of equal pieces.
lime as you eat it.
Oysters with
Meet the Chef FINGER LIME
Mignonette

Originally from Kent in
England, Bexie studied Sitting on the edge of the pristine Coral
to become a Chef in Sea, Port Douglas is the perfect place
London before travelling
internationally and settling in to indulge all your seafood fantasies.
Australia. This simple recipe for fresh oysters with
After seven years in Finger Lime dressing is sure to impress
Melbourne, she started
chefbexie.com, uploading even the most gourmand of guests
weekly recipes and sharing
her knowledge. INGREDIENTS
1 tbs lime juice
Looking for a seachange she

moved to Port Douglas after 1 tsp ginger, finely grated
falling in love with our town 1 tbs rice wine vinegar
whilst on holiday. 1 tsp soy sauce
Becoming the head chef 1 tsp sesame oil
PHOTO: @paulaespina of Toast Sandwich Bar she 1/2 finely diced shallot

loves creating new menu
ideas inspired by our local 12 freshly-shucked oysters
INGREDIENTS tropical produce. 4-6 finger limes, pearls extracted

Take a look at her Instagram
LAMINGTONS FINGER LIME CURD VANILLA CUSTARD WHITE CHOCOLATE GANACHE PREPARATION
@chefbexie and
4 eggs 2 egg yolks 120ml milk 700g white chocolate chopped @toastpd for daily doses of Place lime juice, ginger, rice wine
½ tsp lemon zest 70g caster sugar 7g corn flour 220g milk deliciousness. vinegar, soy sauce, sesame oil and

½ vanilla bean split and scraped 1 tsp lemon zest Pinch of salt 220g cream shallots in a small bowl and whisk
139g caster sugar 20ml lime juice, 20 ml lemon 20g caster sugar 500g toasted coconut for chefbexie.com to combine.
139g Self Raising flour juice 1 yolk garnish

½ tsp baking powder 1/8 tsp salt 15g egg white Arrange oysters on a bed of ice
100g melted butter 45g butter 12g butter or rock salt on a platter. Spoon
1 finger lime cut and scraped dressing over oysters. Sprinkle

with finger lime pearls