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Sofitel Fiji Resort & Spa offers guests a selection of dining experiences and V Restaurant is fine dining as its best, showcasing local flavours and ingredients coupled with traditional French culinary art drawing on the Sofitel Hotel brand's French heritage.
Menu highlights of the ultra-chic restaurant include citrus-infused crab tortellini, kokoda of cured fish and local fish served three different ways. And for dessert be sure to sample Executive Chef Adam Robert's interactive decadence, and the V signature dessert, Coconut Bliss. This indulgent spread is bitesized mouthfuls of pure delight.
Chef Adam invites Explore readers to experience the entire experience at Sofitel Resort & Spa's V restaurant in Fiji, and as a taster he has shared a taste of the dessert ensemble, Fijian Bounty Rum Coconut Bars.
FIJIAN BOUNTY RUM COCONUT BARS
(Makes 4 bars)
Ingredients
50ml heavy cream
100g sugar
125g full cream butter
125g desiccated coconut
150g dark chocolate
2 Tbsp oil (for the chocolate)
50ml Fiji Bounty Rum
Method
Dice the butter. Put the cream, sugar and butter in a pot and heat until the mixture boils. Watching carefully, let it boil gently for another five minutes.
Remove the mixture from the heat and stir in the coconut and rum.
Line a rectangular baking pan with baking paper and pour in the mixture. Allow to cool and then leave in the fridge overnight.
The next day, turn the mixture out onto a cutting board and remove the baking paper.
Cut the mixture into cubes or the shapes of Bounty candy bars.
Cover each cube with melted chocolate, let the chocolate harden, and then it’s all done. You can eat.
