A Moment Of Triumph.........

I was very excited because this is my first time enter culinary

challenge. I didn't expect to win cos the topic was quite tough. We

have to publish a recipe of a dish that looks like something but is

actually made out of something completely different. I ponder for 2 days before I decided to go for the fast food set.

Hi Amelia,

Your recipe won the April Fool Challenge, congratulations!

http://verygoodrecipes.com/april-fool-challenge

I apologize for the big delay in announcing the winners.

The prize is a cookbook of your choice (up to $30).

Could you choose one on Amazon and let me know which one you would like

to receive?

I also need your complete name and address, and a phone number (needed

by Amazon for the delivery)

Thank you very much,

Stephane

Hi Mr. Stephane, so gracious of you to take your time and effort to organize the monthly challenge in Very Good Recipes. And giving all the bloggers and non bloggers the opportunity to take up the challenge. Thank you very much to you and all the volunteered judges.

My April Fool fast food mini burger and french fries. Click HERE for recipes.

I would like to thank Jessie of cooking moments for being so gracious to post the result in her blog. Jessie is one of the judges for the April Fool Challenge, she can bake and cook very well. Hop over to her blog to say hello, all her photograph and presentation are excellent. My dear friend, a big cyber hugs to you.

To all my friends who drop by my blog, thank you very much for your kind words and compliments.

Today I'm sharing with you 3 excellent recipes. Each of these components were great on their own but if you paired them together, they made a wonderful tropical dessert.

Angel Food Cake with Coconut Ice Cream and Mango Sauce.

Ingredients

2/ Sift cake flour.

3/ Beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat until they hold soft peak. The tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar, vanilla and continue to beat until the peaks become a little stiffer.

4/ Gradually and gently fold in the flour mixture, using a rubber spatula.

5/ Turn the batter into an ungreased 9- or 10- inch tube pan (not one with ridged sides) and bake 45 minutes to 1 hour, until the cake is firm, resilient, and nicely browned.

6/ Invert the cake onto a rack and let cool for about an hour.

7/ Cut carefully around the sides of the cake and remove.

8/ Angel Food Cake is best the day it is made; it becomes stale quickly (although is wonderful toasted).

sorry the toasted coconut was a bit charred but the taste is excellent

Recipe adapted from HTCE by Mark Bittman with some modification

Ingredients

2 cups whipped cream

1/2 cup sugar

6 egg yolks

3/4 cup fresh coconut milk

1/4 cup grated coconut (toasted)

1/ Place the cream and 1/4 cup sugar in a heavy medium saucepan. Heat, stirring occasionally, until steam arises from the cream.

2/ Beat 1/4 cup sugar with the egg yolks until light yellow and thick, 2 to 4 minutes.

3/ Beat 1/2 cup hot cream into this, then gradually stir this mixture into the saucepan with the remaining cream. Cook over medium-low heat, stirring almost constantly, until the mixture reaches 175 to 180F, or is slightly thickened; do not boil. (There will be a thick coating on the back of a spoon, one that will hold the outline of your finger after you pass it through.)

4/ Stir in the coconut and coconut milk. Pour into a covered container. Chill to 40F (you can hasten this process by setting the bowl in a large bowl filled with a mixture of ice and water; stir occasionally), then churn in an ice cream maker according to the manufacturer's directions.

5/ Serve immediately or freeze.

If you do not own an ice cream maker

1/ After step 3, use a food processor or mixer to beat until creamy, about 3 to 4 mins.

2/ Cover with cling wrap and freeze in the freezer for 2 hours, remove and beat the ice cream again to break up the ice crystal that are beginning to form. Cover with cling wrap, put back in the freezer again.

3/ Repeat this process 3 times. Freeze till set and serve with Angel Food cake and mango sauce.

Note: This ice cream is fairly soft and melt very fast. I put the ice cream mixture in the mold to freeze until set, cool down for 5 mins before removing from the mold.

1/4 cup water

1/4 cup sugar

2 tbsp butter

1 1/2 cup mango, pitted, peeled and diced.

1/ Combine water, sugar, butter in medium heavy bottomed sauce pan, Cooked over medium heat and keep stirring

2/ Cook until the mixture is thick and syrupy but not browned.

3/ Toss in the mango and cook over low heat until the mango begin to break up and release it's juices about 5 mins or longer.

4/ You may add abit more water if it's too dry.

This mango sauce is delicious. It's great with Angel food cake and coconut ice cream.

A truly excellent tropical dessert. Enjoy!!

This recipes goes to Sara's Event Cooking with love series hosted at Torviewtoronto

Have a nice weekend and cheers!