Honey and vanilla coconut quenelles

Preheat the oven to 170º C.

Place the egg whites in a small saucepan and whisk lightly, just enough to break up the whites. Add the fructose, honey, coconut and ground almonds. Place over a medium heat and cook for approximately 7-8 minutes until the mixture just starts to catch on the base of the pan. Stir continuously during the cooking time. Remove from the heat, add the vanilla extract and mix through. Spoon into a bowl and allow to cool to room temperature.

Line a baking sheet with parchment paper and grease. Using two teaspoons, form the quenelles by pressing a generous teaspoon amount of the mixture firmly together and shaping until you have smooth, tight quenelle. Place on the baking sheet and continue until you’ve used up all the mixture. Bake for about 20-22 minutes until crisp and golden. Cool completely.

Melt the chocolate in a small bowl over a pan of simmering water, or in the microwave. Be careful not to over heat the chocolate as it burns easily. It’s best to transfer the melted chocolate into a narrow cup or glass to make the dipping easier and provide better coverage. Dip each quenelle into the chocolate, allow excess to drip off  and place on baking paper.

Grind the pistachio nuts in a coffee grinder or with a rolling pin. Mix in a generous pinch of gold dust. Scatter the pistachio dust lightly over the chocolate and leave to set.

Recipe reprinted with permission of Bibby’s Kitchen@36.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.