I love fashion all year round. Every second of every hour of every day. There are moments, however, when my inner fashion diva goes in absolute fashion overdrive. When a very cool trend hits the runways or even when I just see a very awesome outfit online, I simply can’t stop thinking about it. I literally have dreams about it. Dreams of me wearing said awesome outfit and totally rocking it. This continuous “daydreaming” (a very euphemistic term for the scarier word “hallucination” 😉 ) will not stop until I have that outfit hanging in my closet.
I am currently going through such a fashion frenzy and the leading role in my very own Hollywood fashion movie daydream (besides a very stylish me) is the outfit above from River Island. I want it so bad, I get heart palpitations merely thinking of it.
I am a huge River Island fan. Sometimes I think this shop was created with the sole purpose of providing me with clothes. However, there are two tiny little issues:
a) What if my local River Island shop doesn’t have the outfit? :
I saw the clothes on the River Island website, so there is no absolute guarantee that I will actually find them in the River Island store in Antwerp. More importantly, they have to have my size! I can hear you all thinking: “ Just order them online, you idiot!”
Good point. But I prefer trying clothes on first, before buying them. (Oh God, I sound like my mother!)
b) What if the clothes don’t fit and I look nothing like the cool chick I had in mind?
No matter how hard you may want a certain outfit, sometimes when you put it on, it just SUCKS!
So this is where you come in, dear readers! I want you all to knock on wood/ cross your fingers/ light a candle/ pray that the very cool outfit will end up in my closet! Maybe we could all do a cyber- telekinesis-séance kinda thing? Who’s with me?! 😉
Ps: The shoes and necklace are not from River Island. It was just to give you an idea of what I would wear it with.
When my mother walked into the kitchen this morning and asked what I was baking this time, it was very hard to find a suitable name. That’s what happens when you combine at least three different recipes and top it all off with your own personal input. I guess that you could best describe this dessert as an “exotic trifle” or maybe “Rum Baba Revisited”. Basically, it’s just the cake version of my two favorite cocktails: a caipirinha and a pina colada.
Needless to say that , after I had mentioned the word “cocktail”, my mom didn’t need to hear any further details. She knew it was going to be an amazing dessert. God bless my mom for always believing in my cooking skills!
Or maybe she just believed in the power of rum. Because, quite frankly, everything tastes better with rum. I know that. You know that. Jack Sparrow knows that. It is common sense. Just like one plus one equals two, sugar plus rum equals heaven. It is basic mathematics.
That marvelous sweetness from the coconut rochers, that fragrant zing from the lime custard and that splendid fruitiness from the pineapple, all coated in a wonderful blanket of spiced rum syrup.
Ingredients (makes 6 glasses)
For the lime custard:
• 1,5dl lime juice (4-5 limes)
• 0,5dl water
• 150gr caster sugar (for the lime syrup)
• 50gr caster sugar (for the egg mixture)
• 25gr corn flour
• 2 egg yolks
• 1,5dl double cream
For the rum syrup:
• 0,5dl white rum
• 1,25dl water
• 65gr caster sugar
• 6 cardamom pods
For the decoration:
• Good quality shop-bought soft coconut rochers
• Half a pineapple, finely diced
1. Crumble a layer of coconut rocher on the bottom of each glass.
2. To make the lime custard, pour the lime juice, water and 150 grams of sugar in a sauce pan and bring to the boil.
3. In a bowl, beat together the egg yolks and 50 grams of sugar until light and creamy. Add the corn flour and mix through.
4. Pour a little bit of the hot lime syrup into your egg mixture and whisk well. Then pour the egg mixture into your pan of lime syrup and, on a low heat, whisk constantly until it starts to thicken.
5. Remove from the heat and pour the custard into a baking tray and cover straight away with cling film and set aside to cool completely.
6. To finish the custard, pour the double cream in a bowl and beat the cream until it forms soft peaks. Gradually fold the whipped cream into your cooled custard.
7. To make the rum syrup, add the ingredients to a pan and bring to the boil. Let it reduce by half.
8. Spoon three to four teaspoons of rum syrup over each layer of coconut rocher and pour the remaining syrup on top of your chopped fresh pineapple.
9. Scatter some pineapple over the coconut layer and then spoon a good dollop of lime custard on top.
10. Generously finish with al layer of boozy pineapple. (and decorate with some desiccated coconut if you like)
I’m writing this post with a big grin on my face. Because – DAMN!- that was one brilliant piece of cheesecake! The chocolate pastry is crumbly, buttery and sweet, and just like in a professional patisserie shop it has NO SOGGY BOTTOM. ( Mary Berry and Paul Hollywood would be so proud of me right now! ) The lime zest and juice provide a tangy punch to the sweetness of the chocolate crust and the richness of the cream cheese…
Oh yes, this lime and chocolate cheesecake is truly an example of tummy-rumbling, spirit-lifting perfection! So hell yeah, I am smiling right now. A bright, broad, beaming smile! Slightly goofy, I must say. But infectious nonetheless! I am 100% sure that at this very moment there is a faint smile across your face as well, dear reader!
Ha! Busted! 😉
So to all the smirkers out there, here is my recipe:
• 350gr cream cheese (such as Philadelphia)
• 125ml double cream
• Zest and juice of 2 limes
• 4 eggs
• 150gr caster sugar
1. Preheat the oven to 150°C. Make the chocolate crust by mixing all the ingredients together until you get a sandy consistency. Press the mixture into the bottom of a greased spring-form cake tin and bake in the oven for 20 minutes.
2. Whisk the eggs and sugar together in a bowl until light and frothy.
3. Put the cream cheese and double cream into another bowl, add a pinch of salt and beat gently until you get a smooth consistency.
4. Add the egg mixture to the cream cheese mixture and stir until everything is incorporated. Then finally add the lime juice and zest.
5. Pour into the spring-form and bake in the oven for 1 hour 15 minutes. It should be set and golden brown on top but still have a slight wobble in the middle.
6. Take the tin from the oven and immediately remove the spring-form to avoid cracks.