Ingredients

250g unsalted butter, melted

150g shredded coconut, toasted

Edible flowers, to decorate

Syrup

1 litre water

660g caster sugar

Juice of 1 lemon

Kataifi pastry

110g flour

80g cornflour

¼ tsp salt

1 tbs vegetable oil

220ml water

Custard

1375 ml full cream milk 1 tbs vanilla bean paste

9 egg yolks 330g caster sugar 90g cornflour

Lemon curd

8 egg yolks

220g caster sugar

100g cold unsalted butter, cut into cubes

Zest of 2 lemons

180ml lemon juice

¼ tsp salt

Praline

100g chopped walnuts, toasted

220g caster sugar

125ml water

Chantilly cream

600ml thickened cream

2 tbs icing sugar

Method

To make syrup, place all ingredients in a large saucepan over medium heat. Cook stirring until sugar dissolves. Simmer until reduced to about 500ml.

Preheat oven to 180

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