#Tonka Bean

[askwhatsforlunch]

Spiced Coconut Bavarois

This festive, albeit light, Spiced Coconut Bavarois makes a delicately boozy and delightfully aromatic dessert to eat on New Year's Day --like we did!-- or to end any Sunday Lunch, really! Have a good one!

Ingredients (serves 6 to 8):

5 leaves gelatin

400 millilitres/13.5 fluid ounces coconut milk

6 large egg yolks

1 1/2 cup caster sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Tonka Bean

2 tablespoons white rum (like Guadeloupe's Damoiseau)

400 millilitres/13.5 fluid ounces coconut cream (very cold)

half a fresh, ripe, sweet pineapple

a quarter of a small, ripe pomegranate

Place gelatin leaves in a small bowl of cold water, to soak. Set aside.

Pour coconut milk in a large saucepan, and bring to a simmer over a medium flame.

Meanwhile, combine egg yolks, caster sugar, ground ginger and ground cinnamon in a medium bowl. Grate in about 1/4 teaspoon Tonka Bean.

Whisk energetically until mixture becomes pale yellow and fluffy, and falls from the whisk like a ribbon.

Once the coconut milk is just simmering, gradually pour it into the egg yolk mixture, whisking until smooth and perfectly blended.

Pour mixture back into the saucepan, and return over a medium heat. Stir with a wooden spoon, until mixture thickens like a custard, and coats the wooden spoon, for about 10 minutes.

Thoroughly squeeze the water out of the gelatin leaves, and stir them into the hot coconut custard until completely melted. Stir in the rum, and remove from the heat.

Allow to cool completely.

Rinse a pudding basin under cold water, and fit it with cling film, letting it overhang on the edges. Set aside.

Pour cold coconut cream into a medium bowl, and beat with an electric mixer, gradually increasing speed to high, until soft peaks form. Continue beating on high speed, until stiff peaks just from.

Gently fold in coconut whipped cream, one third at a time, into cooled rum coconut custard, until well-combined and no white streak remains.

Gently spoon mixture into prepared pudding basin, folding the cling film on top. Place in the refrigerator, and chill, at least 12 hours to overnight.

Just before serving, cut slices of fresh pineapple, removing the hard core, and halving them.

Release pomegranate seeds from the fruit, removing any white skin.

Gently upturn coconut bavarois onto serving plate, and carefully remove cling film. Garnish with pineapple slices and pomegranate seeds.

Serve Spiced Coconut Bavarois with chilled Champagne!

[morethansalad]

White Chocolate and Tonka Bean Pap (Vegan-Adaptable)

opt for plant-based milk, cream, chocolate, and vegan honey alternative

[perfumestars]

Angels’ Share Paradis is the latest addition to The Liquors collection by Kilian Paris, an Extrait de Parfum that embodies the opulence and legacy of Kilian Hennessy’s heritage. This rich composition channels the spirit of aged cognac, evoking the refinement of oak barrels and the complex notes found within the world’s finest spirits. Created by perfumer Benoist Lapouza, Angels’ Share Paradis blends fruity indulgence with warm gourmand undertones, unveiling a scent that captures bold sophistication and depth.

[prismatic-skies]

🩸BEST SELLERS UPDATE🩸

August 28, 2024

🩸Dragon’s Blood🩸

Used a bunch of old artwork that I did in college. I was obsessed with dragons when I was younger. I’m going to see if I can find my first drawings of a dragon…he looked a bit..special and not like a dragon at all. Or even an animal, haha! 😂

I also used to (and still kinda do) all different kinds of distressed background images just to have. And this background behind the dragon was based off of a marble countertop of an ex’s bathroom back when I used to live in Fort Lauderdale.

His parents had 💰 and a bunch of fancy shit everywhere.

::said in my best snooty rich voice:: “Oh I got this marble countertops and floor imported from France by_____”

::insert such & such fancy designer’s name that I guess I was supposed to of heard of::

And I spent a lot time staring at a lot of cool shit and I saw shapes and patterns within the marble and I swear to god, I saw a dragon in the marble art.

Or it could have easily been the acid & weed that I was always on when I lived down there.

I don’t know! But I saw a dragon and that’s my story and I’m sticking to it.

Anyway. Here’s the label for my DRAGON’S BLOOD blend!!

New designs will be available for the October 1, 2024 and they will be the permanent designs.

There may be a special limited edition design and giftset in 2025, but details on that when it’s time!

[wishlisted]

“Sweet Morningside” rollerball fragrance from Skylar

Top notes: crisp pear, violet leaf, freesia

Middle notes: coconut, vanilla orchid, sandalwood

Base notes: sugar, musks, tonka bean absolute, moss

[sabersplit]

1861 Naxos - Xerjoff (Oil Perfumery)

Top Notes

lavender

bergamot

lemon

Heart Notes

Honey

Cinnamon

Cashmeran

Jasmine Sambac

Base Notes

Tobacco Leaf

Tonka Bean

Vanilla

[d1nka]

[crosseyedcricketart]

_ new at sephora _ kilian paris angels’ share paradis extrait de parfum _ $385 USD for 50 ml

[herbaklava]

i am INTRIGUED

[chilapis]

back from shopping. <3 it is 11 pm

[myscentarchive]

Tihota - Indult

Eau de Parfum - 0.7 ml (wand)

Notes- Tahitian Vanilla, Cane Sugar, Almond Milk, Tonka Bean, White Musk, Amber

Gender: Feminine Tihota is a fascinating work of a master perfumer who has perfectly captured the essence of the pure nature of fresh vanilla, harnessing it in such a beautiful way.

An exquisite scent of Tahitian vanilla enveloped in sugar cane syrup, nuanced by a touch of white musk, evolving into a magical long-lasting drydown that inspires an obsessive devotion to those who wear it. The result is unique.

An unbridled vanilla, sweet, raw and achingly desirable, whose delicious simplicity makes it one of the most coveted vanilla fragrances in haute parfumerie.

[enchantedmooncandleco]

[sleebyconfy]

..

[rudra99]

Tonka Bean Oil Processing Plant Project Report 2024

[rachiller]

I do think they should start offering tonka syrup in coffee shops bc it may be the best thing I’ve ever had in coffee ever and when I leave this job I will be stealing a large container of it