three course menus
Gino with Kiwi, Strawberries and Mango on a Coconut Base

Dessert

Gino with Coconut Base

50 min 4 servings

Gino may sound like a dessert straight from Italy, but it was actually created in Sweden in the 1990s. It brings together fresh, vibrant fruit and sweet, velvety white chocolate in a wonderfully simple combination. The result is a bright and refreshing dessert bursting with colour and flavour. We serve ours on crisp coconut bases, which not only taste fantastic but also add a welcome layer of crunch and texture.

Servings
4

Ingredients

Coconut Base

  • Coconut flakes1.1 cups
  • Sugar0.6 cups
  • Eggs1 pcs
  • Flour1 fl oz
  • Butter2.6 oz
  • Kiwi
  • Strawberries
  • Mango
  • White chocolate7.1 oz

Nutrition per serving

Energy731 kcal
Protein6.1 g
Carbohydrates68.7 g
Fat47.9 g
Fiber2.2 g

Instructions

Coconut bases Heat the oven to 175 °C350 °F. Whisk the room-temperature butter, sugar and egg to an even mixture; it shouldn’t be whisked stiff. Mix in the flour and coconut. Spoon the mixture into large rounds, one per serving, on a baking tray lined with baking paper. Bake for about 15 minutes, until golden brown, and let them cool on a wire rack.

Fruit and chocolate Turn the oven up to 250 °C485 °F with the grill on. Cut the kiwi, strawberries and mango into generous pieces and arrange them on the bases. Grate the white chocolate over the top.

Serving Grill for about 5 minutes, until the chocolate has melted and taken on a little colour. Keep a close eye on it, as white chocolate burns easily. Serve straight away.

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Tips & Inspiration

Chocolate

Chocolate is made from cocoa beans that are first fermented for about a week and then dried and roasted. This process creates the rich complexity of flavours we associate with chocolate.

Dessert wine

The wine should be at least as sweet as the dessert, preferably sweeter, or it will taste sour and thin. Sweet white wines such as Sauternes go with fruity and creamy desserts. Chocolate desserts can take more powerful wines such as port. With tart berries and citrus, a light, sweet sparkling wine such as Moscato d'Asti works well.