Discover the authentic flavours of Click on the CLICK HERE product image FOR RECIPE to learn more! IDEAS! Introducing the KNORR Thai range

KNORR KNORR KNORR KNORR KNORR KNORR Thai Sweet Chilli Jam Thai Red Paste Thai Paste Thai Paste Milk Powder Lime Powder 920g 850g 850g 850g 1kg 500g

A complete set of products to help you create an authentic Thai experience in your kitchen! SAVOURY SWEET BEVERAGES

Thai Red Curry paste & Lime based recipes Lime Powder Cocktail ideas Desserts Thai Yellow Curry paste Lime based recipes Mocktails ideas Thai Green Curry paste recipes

Thai Sweet Chilli Jam recipes

Lime Powder recipes Click on the BACK TO links to get some KNORR THAI Coconut Milk Powder recipes Thai recipes & RANGE inspiration BACK TO KNORR THAI RANGE

KNORR Made with SELECTED FRESH INGREDIENTS Pastes to deliver AUTHENTIC curry pastes.

Green Chilli Eschallots

Fingerroot

Lemongrass

Garlic Kaffir Lime BACK TO KNORR THAI RANGE

KNORR Add authentic Thai flavour Thai Sweet to your dishes with just one product! Chilli Jam

TOP APPLICATIONS:

• Stir fries • Dressings • Marinades • & relishes BACK TO KNORR THAI RANGE One pack makes 2 litres KNORR Replaces 100 limes! Lime Powder

6x cheaper than fresh limes*!

*Same quantity BACK TO KNORR THAI Yields 33% more RANGE vs. main competitor! KNORR Coconut Milk Powder

Total yield for 50g of Coconut Milk Powder

283mL Water 200mL Water to be added to be added BACK TO RECIPE RANGE

Northern Red Thai Prawn Pizza Twice Cooked Red Curry Duck, Lychee Thai Red Recipes Curry

Red Curry of Trout

Click on the dishes to get the recipes! BACK TO Northern Red Twice Cooked Duck, Red Curry RED CURRY Thai Prawn Pizza Lychee Thai Red Curry of Trout RECIPES Makes 10 Pizzas Serves 10 Serves 10

INGREDIENTS INGREDIENTS INGREDIENTS 200g KNORR Thai Red Curry Paste 2ltr Water, warm 225g KNORR Coconut Milk Powder 40ml Oil 250ml Soy, light 1.3ltr Water, warm 30g KNORR Coconut Milk Powder 20ml Soy, sweet 60ml Oil, vegetable 85ml Water, warm 1x Lemongrass, stick 300g KNORR Thai Red Curry Paste 1kg Prawn, meat, grilled 4x Star anise 400g Snake beans, chopped 10x Pizza base, pre-made, par cooked 1x Cassia bark 200g shoots, tinned, drained 400g Onion, red, chopped 1,4kg Duck, breast 35g Sugar, palm 300g Pineapple, chopped 225g KNORR Coconut Milk Powder 35ml Fish 50g Basil, Thai 1.3ltr Water, warm 1.4kg Trout, smoked, shredded 200g Cheese, mozzarella 60ml Oil, vegetable 3x Lime leaf, kaffir 200g Bean sprouts 300g KNORR Thai Red Curry Paste 1.5kg , steamed 100g , chopped 3x Lime leaf, kaffir 100g Coriander, leaves 400g Lychee, tinned, drained 35g Sugar, white METHOD METHOD 35ml 1. Whisk: KNORR Thai Red Curry Paste, oil, 50g Coriander, leaves 1. Whisk: KNORR Coconut Milk Powder and water KNORR Coconut Milk Powder and water together. together. Cook: Grilled prawns and curry paste mix together. Cook: Oil and KNORR Thai Red Curry Paste in a METHOD wok, until paste looks split. 2. Pour: Curry paste onto pizza bases, top with prawns, 1. Combine: Water, soy sauces, lemongrass, star anise Stir: Coconut milk into cooked paste. onion, pineapple, basil and sprinkle with cheese. and cassia bark together as master . Simmer: Duck breast in master stock. 2. Add: *Snake beans, bamboo shoots, sugar and fish 3. Cook: Until base is crisp. Remove: Duck, deep fry until golden and slice. sauce. Simmer for 10 minutes or until hot. 4. Serve: Topped with bean sprouts and coriander. 2. Whisk: KNORR Coconut Milk Powder and water together. 3. Add: Trout and lime leaves, to pot. Cook: Oil and KNORR Thai Red Curry Paste, in a Cook: Trout, until warmed through. large pot, until paste looks split. Stir: Coconut milk into paste. 4. Serve curry with steamed rice and coriander leaves.

3. Add: Duck and scrunched lime leaves, to pot. *They’re a similar texture to green beans, but can Cook: Duck, until warmed. grow up to 30cm in length. Available all year round, Add: Lychee, sugar and fish sauce, simmer for 10 snake beans are most commonly used in Asian minutes or until hot. dishes such as and stir fries.

4. Serve curry with coriander leaves. Southern Yellow Prawn, Pineapple Curry BACK TO RECIPE RANGE

Yellow Yellow Curry , Curry Potato, Peanuts Recipes

Baked Fish in Banana Leaf

Click on the dishes to get the recipes! Yellow Curry BACK TO Southern Yellow Baked Fish in Beef, Potato, YELLOW CURRY Prawn, Pineapple Curry Banana Leaf Peanuts RECIPES Serves 10 Serves 10 Serves 10

INGREDIENTS INGREDIENTS INGREDIENTS 225g KNORR Coconut Milk Powder 30g KNORR Coconut Milk Powder 2kg Beef, chuck, large dice 1.3ltr Water, warm 85ml Water, warm 20g KNORR Beef Booster 60g Oil 200g KNORR Thai Yellow Curry Paste 400ml Water, hot 300g KNORR Thai Yellow Curry Paste 5x Snapper, whole (or red emperor), cleaned 200g Peanuts 300g Pineapple, roughly chopped 30g Lime leaves, julienne 2x Cassia bark 1kg Prawns 5x Banana leaf, large, fresh, trimmed 4x Star anise 30g Lime leaves, kaffir 150g KNORR Coconut Milk Powder 35ml Fish Sauce DRESSING 850ml Water, warm 35g Sugar palm 100g KNORR Lime Powder 300g KNORR Thai Yellow Curry Paste 500g Pak Choi 300ml Water 800g Potatoes, baby, steamed 200ml Fish sauce 3x LIme leaves, kaffir METHOD 60g Palm sugar 35g Sugar, palm 35ml Fish sauce 1. Whisk: KNORR Coconut Milk Powder and water 100g Coriander, sprigs 50g Shallots, fried together. 20g Chilli, red, long 100g Basil, Thai 2. Cook: Oil and KNORR Thai Yellow Curry Paste 60g Eschallot, sliced METHOD in a wok, until paste looks split. 1. Cook: Beef in liquid of KNORR Beef Stir: Coconut milk into paste. Booster, water, peanuts, cassia bark and star anise METHOD Add: Pineapple, prawns and lime leaves, to wok. for 2 hours. 1. Whisk: KNORR Coconut Milk Powder, water and 3. Cook: Until prawns are translucent. together and KNORR Thai Yellow Curry Paste. 2. Whisk: KNORR Coconut Milk Powder and warm Season: Curry with fish sauce and palm sugar. water together. 2. Cut: Slashes in fish flesh. Smear with KNORR Thai 4. Serve: With Pak Choi. Yellow Curry Paste and coconut cream mix. 3. Heat: Oil in a large pot and stir in KNORR Thai Yellow Curry Paste until paste looks split. 3. Wrap: Fish and lime leaves in banana leaf and Add: Prepared coconut milk, beef and braising secure with string or skewers at both ends. liquid to pot. Cook: At 180˚C for about 30mins or until cooked Add: Potato and lime leaves. Bring to the boil. through. 4. Season: Curry with sugar and fish sauce. Simmer for 4. Whisk: KNORR Lime Powder and water together. a further 15 minutes. Combine: Lime juice and remaining dressing ingredients together. 5. Serve: With rice and fried shallots.

5. Cut: Open wrapped fish. Serve: Topped with coriander, chilli, shallot and basil. drizzle over dressing.

*Banana leaves are often used for garnishing and cooking, they add a nice fresh fragrance to your food. Buy them from your local grocer! BACK TO RECIPE RANGE

Silken Green Green Curry, Lamb Shank Sweet Potato Curry Jungle Curry Coconut Recipes Chicken Salad, Crisp Noodles, Herbs

Click on the dishes to get the recipes! BACK TO Lamb Shank Silken Tofu Green Coconut Chicken GREEN CURRY Jungle Curry Curry, Sweet Potato Salad, Crisp RECIPES Serves 10 Serves 10 Noodles, Herbs INGREDIENTS INGREDIENTS Serves 10 6ltr Water, warm 225g KNORR Coconut Powder INGREDIENTS 40g KNORR Puree 1.3ltr Water, warm 80g Galangal 60g Oil 225g KNORR Coconut Milk Powder 20g Green peppercorns, fresh 300g KNORR Thai Green Curry Paste 1.3ltr Water, warm 100g Coriander, root 800g Potato, sweet, diced, roasted 100g KNORR Thai Green Curry Paste 2x Lemongrass, stick, chopped 400g Tofu, firm 60g Sugar, palm 10x Lamb, shanks, char grilled 30g Lime leaves, kaffir 50ml Fish sauce 60g Oil 35ml Fish sauce 6x Lime leaves, kaffir 300g KNORR Thai Green Curry Paste 35g Sugar, palm 30g Peppercorns, white 50ml Fish sauce 200g Pak Choi 80g Coriander, root 35g Sugar, palm 50g Coriander 40g KNORR Garlic Puree 10x Lime leaves, kaffir 10x Chicken, breast 100g Eggplant, pea, picked 400g Crispy noodles METHOD 200g Beans, snake 150g Coriander, picked 200g Bamboo shoots 1. Whisk: KNORR Coconut Powder and water together. 80g Mint, round 50g Basil, holy Cook: Oil and KNORR Green Thai Curry Paste in a 150g Basil, Thai wok, until paste looks split. 3x Chilli, red, long Stir: Coconut milk into paste. 400g Wombok, shredded METHOD 150g Baby leaf mix 1. Combine: Water, KNORR Garlic Puree, galangal, 2. Add: Potato, tofu and lime leaves, to wok. peppercorns, coriander and lemongrass in a large Cook: Tofu, until warmed through. METHOD pot. 3. Season: Curry with fish sauce and palm sugar. 1. Whisk: KNORR Coconut Milk Powder and water 2. Braise: Shanks in prepared stock until meat is almost together. falling off the bone. Remove shanks from pot. 4. Add: Pak Choi; simmer until wilted. Mix: Prepared coconut milk with KNORR Thai Green Serve with coriander. Curry Paste, palm sugar, fish sauce, lime leaves, 3. Combine: Oil and KNORR Thai Green Curry Paste. peppercorns, coriander root and KNORR Garlic Cook until paste looks split. Puree together. Add: stock and mix until combined. Stir in: Fish sauce, sugar, lime leaves and eggplant. 2. Poach: Chicken breast in prepared coconut milk Simmer: Curry sauce until eggplant is soft. Add mixture. beans and bamboo shoots and apply heat until Remove: From heat and cool. Shred or slice chicken. cooked. Strain: Coconut milk mixture; reserve for dressing.

4. Serve: Shanks with jungle curry sauce and Thai basil. 3. To make salad Toss: noodles, coriander, mint, basil, chilli, wombok, *A pea eggplant is a very small eggplant. They’re leaf mix and chicken togher. typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, 4. Serve: Drizzled with reserved coconut milk mixture. releasing a burst of bitterness that combines nicely with richness or heat in the dish. Get them from your local Asian grocer! BACK TO Sticky Chilli Jam RECIPE Ribs RANGE

Thai Sweet Chilli Jam Chicken, Holy Recipes Basil Stir Fry

Click on the dishes to get the recipes!

Spicy Pulled Pork, Asian Slaw Burger Spicy Pulled Pork, Sticky Chilli Jam Chicken, Holy BACK TO CHILLI JAM Asian Slaw Burger Pork Ribs Basil Stir Fry Serves 10 Serves 10 Serves 10 RECIPES

INGREDIENTS INGREDIENTS INGREDIENTS PULLED PORK 2.5kg Pork, ribs 100ml Oil 10g 150g KNORR Thai Sweet Chilli Jam 8x Shallots, red, finely sliced 2kg Pork Shoulder, remove skin 40g Sugar, white 1.25kg Chicken, thigh, sliced 300ml Soy, Thai 200ml Sweet soy 200g KNORR Thai Sweet Chilli Jam 140g KNORR Thai Sweet Chilli Jam 500ml Water 5g Lime leaves, kaffir, julienne 100ml Oyster sauce 100ml Oyster sauce 150g Basil, Thai, chopped 500ml Water, hot 20g Shallots, red, sliced 500g Wombok 6x Star anise 1x Lemongrass, finely chopped 400g Snakebeans 2x Cassia bark 10x Chilli, red, small, sliced 1x Lemongrass, chopped 5x Limes, quartered METHOD FILLINGS 1. Heat: Oil in wok until smoking. METHOD Add Chicken and snake beans, stir fry until cooked 100g Wombok, shredded 1. Rinse: Pork ribs and cut tiny slits in the meat. through. 100g Cabbage, red, shredded 50g Carrot, shredded 2. Mix: KNORR Thai Sweet Chilli Jam and sugar. 2. Add: KNORR Thai Sweet Chilli Jam and shallots to 50g Onion, spring, sliced Spread over ribs. wok. DRESSING Marinate overnight. 10g KNORR Lime Powder Whisk: Sweet soy, oyster sauce and water together. 3. Add: Basil, wombok and, stir fry until wilted. Serve 30ml Water Cook: Ribs in soy mixture for about 1.5 hours. immediately with lime leaves as garnish 10g Sugar, palm Remove ribs and set aside for char grilling. *Thai basil has a more pronounced licorice or anise 10ml Fish sauce 3. Reduce: Soy braising liquid by 1/3 or until sticky. flavour compared to the more common 10x Brioche buns, toasted Mediterranean sweet basil. 4. Serve: Char grilled ribs with sticky sauce. *Holy basil is also known as Hot basil. There are two METHOD Garnish: With shallots, lemongrass, chilli and lime. types of holy basil: white holy basil and red holy 1. Rub: Salt into scored pork skin. Cook until crackled. asil. Thais prefer red holy basil because it has a more Cut: Once cooked cut Into small bite sized pieces. exuberant flavor and fragrance than white; although both types have a peppery taste. 2. Pulled pork: Mix: 250ml soy, 80g KNORR Thai Sweet Chilli Jam, oyster sauce, water and star anise, cassia bark and lemongrass together. Pour: Sauce mix over pork in baking tray. Seal tightly with foil. Cook: For about 4 hours at 160˚C until deep brown in colour. Shred: Pork and pour cooking liquids back into shredded pork. Stir in remaining soy and KNORR Thai Sweet Chilli Jam.

Asian Slaw: 3. Combine: wombok, cabbage, carrot and onion.

To make dressing 4. Whisk: Water and KNORR Lime Powder together. Mix: Prepared lime juice, palm sugar and fish sauce together. Pour over coleslaw.

Construct in the following order: Bottom bun half, pulled pork, 5. Asian slaw, crackling, top bun half. BACK TO Tuna Ceviche Pineapple, Prawn, RECIPE RANGE Cashew Salad

Lime Powder Recipes

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Oyster Shots Pineapple, Prawn, Tuna Oyster BACK TO LIME POWDER Cashew Salad Ceviche Shots Serves 10 Serves 10 Serves 10 RECIPES

INGREDIENTS INGREDIENTS INGREDIENTS 500g Prawns, peeled 400g KNORR Lime Powder 200g KNORR Lime Powder 100g KNORR Thai Sweet Chilli Jam 1.2ltr Water 600ml Water 500g Pineapple, chopped 120ml FIsh sauce 60ml Fish sauce 100g Cucumber, ribboned 140g Sugar, palm, grated 70g Sugar, palm, grated 50g Eshallots, sliced 6x Chilli, red, fine sliced 3x Chilli, red, sliced 100g Basil, Thai, torn 80g Coriander, leaf, stem, chopped 150g Coriander leaf and stem, chopped 100g Coriander, picked 200g Onion, red, diced 100g Eschallot, diced 2x Chilli, red, sliced 200g Tomato, cherry 30x Oysters, shucked 1.2kg Tuna, diced 20g Coriander, micro DRESSING Extra coriander, to garnish 20g Shallots, fried 75g KNORR Lime Powder 10g Lime leaves, julienned 225ml Water METHOD 25ml Fish sauce METHOD 10ml 1. Whisk: KNORR Lime Powder and water together. 25g Sugar, palm, grated Mix: Prepared lime juice, fish sauce, sugar, chilli, 1. Mix: KNORR Lime Powder and water together. 25g KNORR Thai Sweet Chilli Jam coriander and onion together. 2. Combine: Fish sauce, sugar, chilli, coriander and 50g Coconut, young, shredded 2. Pour: Lime juice mixture over fish and place in cool eschallot with the lime juice. 100g Cashews, roasted, chopped room for 1 hour. 3. Place: Oysters in shot glasses, top with prepared METHOD 3. Toss: Fish mixture with tomatoes and place into a mixture. large bowl. 1. Combine: Prawns in KNORR Thai Sweet Chilli Jam Garnish: With julienned lime leaves and extra and wok fry. 4. Garnish: With micro coriander, shallots and lime coriander. leaves. 2. Toss: Pineapple, cucumber, eshallots, basil, *Ceviche typically made from fresh raw fish cured coriander, chilli, coconut and together. in citrus juices, such as lemon or lime. As the dish is not cooked with heat, it must be prepared fresh to 3. Whisk: KNORR Lime Powder and water together. minimize the risk of food poisoning. Combine: Fish sauce, soy sauce, sugar, KNORR Thai Chilli Jam together with lime juice. Mix well until sugar is dissolved.

4. To put salad together: Add prawns to salad, pour over dressing. Toss well to combine. Add: Coconut and cashews; reserve some for garnishing. Fried Sweet Potato, BACK TO Peanut Dipping Sauce RECIPE RANGE

Coconut Milk Powder Recipes Soup

Smoked Chicken, Wing bean Salad

Click on the dishes to get the recipes! Fried Sweet Potato, Tom Yum Smoked Chicken, BACK TO COCONUT MILK Peanut Dipping Sauce Soup Wing Bean Salad RECIPES Serves 10 Serves 10 Serves 10

INGREDIENTS INGREDIENTS INGREDIENTS PEANUT DIPPING SAUCE 3ltr Water, warm SALAD 185.75g KNORR Coconut Milk Powder 75g KNORR Coconut Milk Powder 1.5kg Chicken, smoked, shredded 52ml Water 200g Noodles, rice 200g Papaya 100g KNORR Thai Sweet Chilli Jam 100g Coriander, leaves 6.25g KNORR Lime Powder 20g KNORR Lime Powder 100g Thai Basil, leaves 18.75ml Water 2x Lemongrass, stalk 70g Eschallots, sliced 200g Peanut butter, crunchy 10g KNORR Puree 2x Chilli, red, large, sliced 20ml Water 6x Lime leaves 100g Wing beans, sliced, blanched 20ml Soy sauce, dark 350g Gai lan, trimmed, chopped 20g Lime leaf, julienne 20ml Fish sauce 1.2kg Chicken, breast 5g KNORR Ginger Puree 80ml Fish Sauce DRESSING 50g Coriander, chopped 2x Chilli, red, long 185g KNORR Coconut Milk Powder 1x Chilli, red, chopped 50g Coriander 52ml Water 1.5kg Sweet potato, peeled, cut into long strips 6g KNORR Lime Powder 18ml Water METHOD 5g Sugar, palm METHOD 1. Whisk: Water and KNORR Coconut Milk Powder 10g KNORR Thai Sweet Chilli Jam together. 1. For the sauce 20ml Fish sauce Soak: Rice noodles in hot water until soft. Drain. Whisk: Water and KNORR Coconut Milk Powder together. 2. Boil: Prepared coconut, KNORR Thai Sweet Chilli METHOD Whisk: KNORR Lime Powder and water together. Jam and KNORR Lime Powder together. 1. For the salad Mix: All remaining ingredients together with Add: Lemongrass, KNORR Ginger Puree and lime Toss: All ingredients together. prepared coconut milk and lime juice. leaves. Bring to simmer. 2. To make the dressing 2. Deep fry: Sweet potato. 3. Stir: In chicken and fish sauce. Simmer until chicken Whisk: Water and KNORR Coconut Milk Powder is cooked. together. 3. Serve: Chips with peanut dipping sauce. Add: gai lan Whisk: KNORR Lime Powder and water together. Remove from heat. Mix: All remaining ingredients together with *A favourite in Thailand and South East Asia. Serve prepared coconut milk and lime juice. as a light vegetarian meal or a share plate. 4. Divide: Noodles in bowls, spoon over soup. Garnish: With chilli and coriander. 3. Serve: Salad drizzled with dressing.

* The wing bean has been called the “one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and roots) are also edible. BACK TO RECIPE RANGE Sticky Rice and Pineapple Coconut Milk & Lime Lime, Coconut Powder Cheesecake Desserts

Cherry Ripe Coconut Chocolate Mousse Custard Click on the dishes to get Coconut Pannacotta the recipes! with Champagne Lime Jelly and Persian Floss Coconut Coconut Pannacotta with Sticky Rice BACK TO DESSERT Custard Champagne Lime Jelly & and Pineapple RECIPES Serves 10 Persian Floss Serves 10 INGREDIENTS Serves 10 INGREDIENTS 160g Sugar, caster 500g Rice INGREDIENTS 50ml Water 425ml Water 135g CARTE D’OR Crème Brûlée/Caramel Dessert Mix 75g KNORR Coconut Milk Powder 75g KNORR Coconut Milk Powder 150g KNORR Coconut Milk Powder 425ml Water 500g Sugar, caster 850ml Water 620ml Cream 30g Salt Garnish with flower 170g CARTE D’OR Pannacotta Dessert Mix 20g Sesame seeds, toasted LIME JELLY METHOD 5g KNORR Lime Powder METHOD 1. Cook: Sugar and water over low heat until caramel 760ml Champagne 1. Soak: Rice over night. forms. 200g CARTE D’OR Pannacotta Dessert Mix Next day: Drain, rinse and steam until tender. Pour: Sugar mixture evenly among serving moulds. Set aside for 5 minutes or until set. 100g Persian floss* 2. Whisk: Water and KNORR Coconut Milk Powder Whisk: Water and KNORR Coconut Milk Powder together. together. METHOD 1. Whisk: Water and KNORR Coconut Milk Powder 3. Stir: Prepared coconut milk with sugar and salt, until 2. Combine: CARTE D’OR Crème Brûlée/Caramel together. dissolved. Dessert Mix with ½ the quantity of coconut milk. Mix well. 2. Boil: Prepared coconut milk. Remove from heat. 4. Pour: ¾ of the Coconut milk mixture over cooked Bring: Remaining coconut milk to the boil. Stir: In CARTE D’OR Pannacotta Dessert Mix and rice. cream. Stir: To coat thoroughly. 3. Mix: Prepared dessert mixture with the boiled milk. Mix: Until combined. Return to the boil and simmer for 2 minutes, stirring Pour: Mixture into serving glasses and refrigerate 5. Serve: pour over the reminder of the coconut milk continuously. until set. mix, sprinkled with toasted sesame seeds. 4. Fill: Serving mould with Crème Caramel mixture. 3. Whisk: KNORR Lime Powder and half the *The one Thai dessert everyone knows and loves! Refrigerate: For at least 2 hours. champagne together. Bring to the boil. 5. To serve: Turn out into a bowl. Remove: Lime mixture from heat. Garnish: With flowers. Stir: In CARTE D’OR Pannacotta Dessert Mix and mix well until combined. Allow to cool and add remaining champagne. Cool: Pour over set pannacottas.

4. To serve: Garnish with Persian floss.

*Persian floss can be found at specialty confectionary stores. Lime, Coconut Cherry Ripe BACK TO DESSERT Cheesecake Chocolate Mousse Serves 10 Serves 10 RECIPES

INGREDIENTS INGREDIENTS 250g Biscuits, nice 350ml Milk 125g Butter, melted 53g KNORR Coconut Milk Powder 424ml Water 220g CARTE D’OR Chocolate Mousse Dessert Mix 150g KNORR Coconut Milk Powder 600g Cherries, tinned, pitted, drained, reserve cherry water 100g CARTE D’OR Pannacotta Dessert Mix 200g Sugar, caster 500g Cream cheese 2g KNORR Lime Powder 50g KNORR Lime Powder 100g Coconut, shredded, toasted 150g Sugar, palm 50g Chocolate, dark, grated 100ml Water 100g Raspberries, freeze dried 10g KNORR Lime Powder 30ml Water METHOD 50g Coriander, micro 1. Whisk: Water and KNORR Coconut Milk Powder together.

METHOD 2. To make mousse 1. Grind: Biscuits into coarse crumbs. Place: Milk, KNORR Coconut Milk Powder and CARTE D’OR Add: Melted butter and combine well. Chocolate Mousse Dessert Mix into a mixing bowl. Press: Biscuit mix into a large tray. Beat: for 5 minutes Pour: In to a baking tray, 2 cm thick and freeze until set. 2. Whisk: Water and KNORR Coconut Milk Powder together. Boil: Prepared coconut milk. Remove from heat. 3. To make coulis Boil: Reserved cherry water and sugar until thick consistency. 3. Add: CARTE D’OR Pannacotta Dessert Mix, cream cheese Stir: In KNORR Lime Powder. and stir in KNORR Lime Powder; mix well. Pour: Coulis over cherries, store for use. Pour: Cheesecake mixture over biscuit crumbs and refrigerate to set. 4. Cut: Frozen mousse into squares. Place on top of cherries with some syrup. 4. To make sauce To serve: Sprinkle plate with freeze dried raspberries and Whisk: KNORR Lime Powder and water together. combined chocolate and coconut. Heat: Sugar and water until caramel in colour. Remove: From heat and stir in prepared lime juice.

5. To serve: Cut, then drizzle with lime caramel sauce; garnish with micro coriander.

*Micro coriander leaves can be brought from your local grocer. BACK TO RECIPE RANGE You can easily use KNORR Lime Lime Powder to replace fresh limes in your based lime based cocktails. Cocktails Cosmopolitan

Mojito Daiquiri

Margarita BACK TO You can easily use KNORR Lime RECIPE RANGE Powder to create delicious lime based mocktails. Lime Mint, Basil, Cucumber & based Lime Fizz Mocktails Virgin Mai Tai

Cranberry Mint Ice Tea

Frosty Raspberry For further information on the Unilever Food Solutions range of products, contact your local sales representative or phone:

AUSTRALIA 1800 888 695

NEW ZEALAND 0800 449 221