Discover the authentic flavoursof Thailand
KNORR Coconut Milk Powder
1kg
KNORR Lime Powder
500g
KNORR Thai Sweet Chilli Jam
920g
KNORR Thai Red Curry Paste
850g
KNORR Thai Green Curry Paste
850g
KNORR Thai Yellow Curry Paste
850g
A complete set of products to help you create an authentic Thai experience in your kitchen!
Introducing the KNORR Thai range
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to learn more!
CLICK HEREFOR RECIPE
IDEAS!
SAVOURY SWEET BEVERAGES
Thai Red Curry paste recipes
Thai Yellow Curry paste recipes
Thai Green Curry paste recipes
Lime Powder recipes
Coconut Milk &Lime PowderDesserts
Coconut Milk Powder recipes
Thai Sweet Chilli Jam recipes
Lime based Cocktail ideas
Lime based Mocktails ideas
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Thai r
ecipes
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ionBACK TO
KNORR THAIRANGE
Green ChilliEschallots
Galangal
Thai Basil
Kaffir Lime
Fingerroot
Lemongrass
Garlic
KNORRThai CurryPastes
Made with SELECTED FRESH INGREDIENTS to deliver AUTHENTIC curry pastes.
BACK TOKNORR THAI
RANGE
KNORRThai SweetChilli Jam
Add authentic Thai flavourto your dishes with just one product!
TOP APPLICATIONS:
• Stir fries• Dressings• Marinades• Sauces & relishes
BACK TOKNORR THAI
RANGE
KNORRLimePowder
One pack makes 2 litresReplaces 100 limes!
*Same quantity
6x cheaperthan freshlimes*!
BACK TOKNORR THAI
RANGE
KNORRCoconut Milk Powder
Yields 33% morevs. main competitor!
Total yield for 50g of Coconut Milk Powder
200mL Water to be added
283mL Water to be added
BACK TOKNORR THAI
RANGE
Red CurryRecipes
Click on the dishes to getthe recipes!
Twice Cooked Duck, LycheeThai Red Curry
Red Curryof Trout
Northern RedThai Prawn Pizza
BACK TORECIPERANGE
BACK TORED CURRY
RECIPES
Northern RedThai Prawn Pizza
Red Curryof Trout
Twice Cooked Duck, Lychee Thai Red Curry
Makes 10 Pizzas Serves 10Serves 10
200g40ml30g85ml1kg10x400g300g50g200g200g100g
225g1.3ltr60ml300g400g200g35g35ml1.4kg3x1.5kg100g
2ltr250ml20ml1x4x1x1,4kg225g1.3ltr60ml300g3x400g35g35ml50g1.
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INGREDIENTS INGREDIENTSINGREDIENTS
METHOD METHOD
METHOD
KNORR Thai Red Curry PasteOilKNORR Coconut Milk PowderWater, warmPrawn, meat, grilledPizza base, pre-made, par cookedOnion, red, choppedPineapple, choppedBasil, ThaiCheese, mozzarellaBean sproutsCoriander, chopped
KNORR Coconut Milk PowderWater, warmOil, vegetableKNORR Thai Red Curry PasteSnake beans, choppedBamboo shoots, tinned, drainedSugar, palmFish sauceTrout, smoked, shreddedLime leaf, kaffirRice, steamedCoriander, leaves
Water, warmSoy, lightSoy, sweetLemongrass, stickStar aniseCassia barkDuck, breastKNORR Coconut Milk PowderWater, warmOil, vegetableKNORR Thai Red Curry PasteLime leaf, kaffirLychee, tinned, drainedSugar, whiteFish sauceCoriander, leavesWhisk: KNORR Thai Red Curry Paste, oil,
KNORR Coconut Milk Powder and water together. Cook: Grilled prawns and curry paste mix together.
Pour: Curry paste onto pizza bases, top with prawns, onion, pineapple, basil and sprinkle with cheese.
Cook: Until base is crisp.
Serve: Topped with bean sprouts and coriander.
Whisk: KNORR Coconut Milk Powder and water together. Cook: Oil and KNORR Thai Red Curry Paste in a wok, until paste looks split.Stir: Coconut milk into cooked paste.
Add: *Snake beans, bamboo shoots, sugar and fish sauce.Simmer for 10 minutes or until hot.
Add: Trout and lime leaves, to pot.Cook: Trout, until warmed through.
Serve curry with steamed rice and coriander leaves.
*They’re a similar texture to green beans, but can grow up to 30cm in length. Available all year round, snake beans are most commonly used in Asian dishes such as curries and stir fries.
Combine: Water, soy sauces, lemongrass, star anise and cassia bark together as master stock.Simmer: Duck breast in master stock.Remove: Duck, deep fry until golden and slice.
Whisk: KNORR Coconut Milk Powder and water together. Cook: Oil and KNORR Thai Red Curry Paste, in a large pot, until paste looks split.Stir: Coconut milk into paste.
Add: Duck and scrunched lime leaves, to pot.Cook: Duck, until warmed.Add: Lychee, sugar and fish sauce, simmer for 10 minutes or until hot.
Serve curry with coriander leaves.
Yellow CurryRecipes
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Yellow Curry Beef,Potato, Peanuts
Baked Fish inBanana Leaf
Southern Yellow Prawn, Pineapple Curry BACK TO
RECIPERANGE
BACK TOYELLOW CURRY
RECIPES
Southern Yellow Prawn, Pineapple Curry
Yellow Curry Beef, Potato, Peanuts
Baked Fish inBanana Leaf
Serves 10 Serves 10Serves 10
225g1.3ltr60g300g300g1kg30g35ml35g500g
2kg20g400ml200g2x4x150g850ml300g800g3x35g35ml50g
30g85ml200g5x30g5x
100g300ml200ml60g
100g20g100g60g
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INGREDIENTS INGREDIENTSINGREDIENTS
DRESSING
METHOD
METHOD
METHOD
KNORR Coconut Milk PowderWater, warmOilKNORR Thai Yellow Curry PastePineapple, roughly choppedPrawnsLime leaves, kaffirFish SauceSugar palmPak Choi
Beef, chuck, large diceKNORR Beef BoosterWater, hotPeanutsCassia barkStar aniseKNORR Coconut Milk PowderWater, warmKNORR Thai Yellow Curry PastePotatoes, baby, steamedLIme leaves, kaffirSugar, palmFish sauceShallots, fried
KNORR Coconut Milk PowderWater, warmKNORR Thai Yellow Curry PasteSnapper, whole (or red emperor), cleanedLime leaves, julienneBanana leaf, large, fresh, trimmed
KNORR Lime PowderWaterFish saucePalm sugar
Coriander, sprigsChilli, red, longBasil, ThaiEschallot, sliced
Whisk: KNORR Coconut Milk Powder and water together.
Cook: Oil and KNORR Thai Yellow Curry Paste in a wok, until paste looks split.Stir: Coconut milk into paste.Add: Pineapple, prawns and lime leaves, to wok.
Cook: Until prawns are translucent.Season: Curry with fish sauce and palm sugar.
Serve: With Pak Choi.
Cook: Beef in braising liquid of KNORR Beef Booster, water, peanuts, cassia bark and star anise for 2 hours.
Whisk: KNORR Coconut Milk Powder and warm water together.
Heat: Oil in a large pot and stir in KNORR Thai Yellow Curry Paste until paste looks split.Add: Prepared coconut milk, beef and braising liquid to pot.Add: Potato and lime leaves. Bring to the boil.
Season: Curry with sugar and fish sauce. Simmer for a further 15 minutes.
Serve: With rice and fried shallots.
Whisk: KNORR Coconut Milk Powder, water and together and KNORR Thai Yellow Curry Paste.
Cut: Slashes in fish flesh. Smear with KNORR Thai Yellow Curry Paste and coconut cream mix.
Wrap: Fish and lime leaves in banana leaf and secure with string or skewers at both ends.Cook: At 180˚C for about 30mins or until cooked through.
Whisk: KNORR Lime Powder and water together.Combine: Lime juice and remaining dressing ingredients together.
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!
Click on the dishes to getthe recipes!
Silken TofuGreen Curry,Sweet Potato
Coconut Chicken Salad, Crisp Noodles, Herbs
Lamb ShankJungle Curry
Green CurryRecipes
BACK TORECIPERANGE
BACK TOGREEN CURRY
RECIPES
Lamb ShankJungle Curry
Coconut ChickenSalad, Crisp Noodles, Herbs
Silken Tofu GreenCurry, Sweet Potato
Serves 10
Serves 10
Serves 10
6ltr40g80g20g100g2x10x60g300g50ml35g10x100g200g200g50g
225g1.3ltr100g60g50ml6x30g80g40g10x400g150g80g150g3x400g150g
225g1.3ltr60g300g800g400g30g35ml35g200g50g
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INGREDIENTS
INGREDIENTS
INGREDIENTS
METHOD
METHOD
METHOD
Water, warmKNORR Garlic PureeGalangalGreen peppercorns, freshCoriander, rootLemongrass, stick, choppedLamb, shanks, char grilledOilKNORR Thai Green Curry PasteFish sauceSugar, palmLime leaves, kaffirEggplant, pea, pickedBeans, snakeBamboo shootsBasil, holy
KNORR Coconut Milk PowderWater, warmKNORR Thai Green Curry PasteSugar, palmFish sauceLime leaves, kaffirPeppercorns, whiteCoriander, rootKNORR Garlic PureeChicken, breastCrispy noodlesCoriander, pickedMint, roundBasil, ThaiChilli, red, longWombok, shreddedBaby leaf mix
KNORR Coconut PowderWater, warmOilKNORR Thai Green Curry PastePotato, sweet, diced, roastedTofu, firmLime leaves, kaffirFish sauceSugar, palmPak ChoiCoriander
Combine: Water, KNORR Garlic Puree, galangal, peppercorns, coriander and lemongrass in a large pot.
Braise: Shanks in prepared stock until meat is almost falling off the bone. Remove shanks from pot.
Combine: Oil and KNORR Thai Green Curry Paste. Cook until paste looks split.Add: stock and mix until combined.Stir in: Fish sauce, sugar, lime leaves and eggplant.Simmer: Curry sauce until eggplant is soft. Add beans and bamboo shoots and apply heat until cooked.
Serve: Shanks with jungle curry sauce and Thai basil.
Whisk: KNORR Coconut Milk Powder and water together. Mix: Prepared coconut milk with KNORR Thai Green Curry Paste, palm sugar, fish sauce, lime leaves, peppercorns, coriander root and KNORR Garlic Puree together.
Poach: Chicken breast in prepared coconut milk mixture.Remove: From heat and cool. Shred or slice chicken.Strain: Coconut milk mixture; reserve for dressing.
To make saladToss: noodles, coriander, mint, basil, chilli, wombok, leaf mix and chicken togher.
Serve: Drizzled with reserved coconut milk mixture.
Whisk: KNORR Coconut Powder and water together. Cook: Oil and KNORR Green Thai Curry Paste in a wok, until paste looks split.Stir: Coconut milk into paste.
Add: Potato, tofu and lime leaves, to wok.Cook: Tofu, until warmed through.
Season: Curry with fish sauce and palm sugar.
Add: Pak Choi; simmer until wilted.Serve with coriander.
*A pea eggplant is a very small eggplant. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or heat in the dish. Get them from your local Asian grocer!
Thai SweetChilli JamRecipes
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Chicken, Holy Basil Stir Fry
Spicy Pulled Pork, Asian Slaw Burger
Sticky Chilli JamPork Ribs
BACK TORECIPERANGE
BACK TOCHILLI JAM
RECIPES
Chicken, HolyBasil Stir Fry
Sticky Chilli JamPork Ribs
Serves 10Serves 10
100ml8x1.25kg200g5g150g500g400g
2.5kg150g40g200ml500ml100ml20g1x10x5x
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INGREDIENTSINGREDIENTS
METHOD
METHOD
OilShallots, red, finely slicedChicken, thigh, slicedKNORR Thai Sweet Chilli JamLime leaves, kaffir, julienneBasil, Thai, choppedWombokSnakebeans
Pork, ribsKNORR Thai Sweet Chilli JamSugar, whiteSweet soyWaterOyster sauceShallots, red, slicedLemongrass, finely choppedChilli, red, small, slicedLimes, quartered
Heat: Oil in wok until smoking. Add Chicken and snake beans, stir fry until cooked through.
Add: KNORR Thai Sweet Chilli Jam and shallots to wok.
Add: Basil, wombok and, stir fry until wilted. Serve immediately with lime leaves as garnish
*Thai basil has a more pronounced licorice or anise flavour compared to the more common Mediterranean sweet basil.
*Holy basil is also known as Hot basil. There are two types of holy basil: white holy basil and red holy asil. Thais prefer red holy basil because it has a more exuberant flavor and fragrance than white; although both types have a peppery taste.
Rinse: Pork ribs and cut tiny slits in the meat.
Mix: KNORR Thai Sweet Chilli Jam and sugar. Spread over ribs.Marinate overnight.Whisk: Sweet soy, oyster sauce and water together. Cook: Ribs in soy mixture for about 1.5 hours. Remove ribs and set aside for char grilling.
Reduce: Soy braising liquid by 1/3 or until sticky.
Serve: Char grilled ribs with sticky sauce.Garnish: With shallots, lemongrass, chilli and lime.
Spicy Pulled Pork,Asian Slaw BurgerServes 10
10g2kg300ml140g100ml500ml6x2x1x
100g100g50g50g
10g30ml10g10ml
10x
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INGREDIENTS
FILLINGS
PULLED PORK
DRESSING
METHOD
SaltPork Shoulder, remove skinSoy, ThaiKNORR Thai Sweet Chilli JamOyster sauceWater, hotStar aniseCassia barkLemongrass, chopped
Wombok, shreddedCabbage, red, shreddedCarrot, shreddedOnion, spring, sliced
KNORR Lime PowderWaterSugar, palmFish sauce
Brioche buns, toasted
Rub: Salt into scored pork skin. Cook until crackled. Cut: Once cooked cut Into small bite sized pieces.
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:Combine: wombok, cabbage, carrot and onion.
To make dressingWhisk: 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, Asian slaw, crackling, top bun half.
LimePowderRecipes
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Tuna Ceviche
Oyster Shots
Pineapple, Prawn,Cashew Salad
BACK TORECIPERANGE
BACK TOLIME POWDER
RECIPES
Pineapple, Prawn,Cashew Salad
OysterShots
TunaCeviche
Serves 10 Serves 10Serves 10
500g100g500g100g50g100g100g2x
200g600ml60ml70g3x150g100g30x20g20g10g
400g1.2ltr120ml140g6x80g200g200g1.2kg
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INGREDIENTS INGREDIENTSINGREDIENTS
METHOD
METHODMETHOD
Prawns, peeledKNORR Thai Sweet Chilli JamPineapple, choppedCucumber, ribbonedEshallots, slicedBasil, Thai, tornCoriander, pickedChilli, red, sliced
KNORR Lime PowderWaterFish sauceSugar, palm, gratedChilli, red, slicedCoriander leaf and stem, choppedEschallot, dicedOysters, shuckedCoriander, microShallots, friedLime leaves, julienned
KNORR Lime PowderWaterFIsh sauceSugar, palm, gratedChilli, red, fine slicedCoriander, leaf, stem, choppedOnion, red, dicedTomato, cherryTuna, dicedExtra coriander, to garnish
Combine: Prawns in KNORR Thai Sweet Chilli Jam and wok fry.
Toss: Pineapple, cucumber, eshallots, basil, coriander, chilli, coconut and together.
Whisk: KNORR Lime Powder and water together.Combine: Fish sauce, soy sauce, sugar, KNORR Thai Chilli Jam together with lime juice. Mix well until sugar is dissolved.
To put salad together: Add prawns to salad, pour over dressing. Toss well to combine.Add: Coconut and cashews; reserve some for garnishing.
Mix: KNORR Lime Powder and water together.
Combine: Fish sauce, sugar, chilli, coriander and eschallot with the lime juice.
Place: Oysters in shot glasses, top with prepared mixture.
Garnish: With micro coriander, shallots and lime leaves.
Whisk: KNORR Lime Powder and water together.Mix: Prepared lime juice, fish sauce, sugar, chilli, coriander and onion together.
Pour: Lime juice mixture over fish and place in cool room for 1 hour.
Toss: Fish mixture with tomatoes and place into a large bowl.Garnish: With julienned lime leaves and extra coriander.
75g225ml25ml10ml25g25g
50g100g
DRESSINGKNORR Lime PowderWaterFish sauceSoy sauceSugar, palm, gratedKNORR Thai Sweet Chilli Jam
Coconut, young, shreddedCashews, roasted, chopped
*Ceviche typically made from fresh raw fish cured in citrus juices, such as lemon or lime. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.
Coconut Milk PowderRecipes
Click on the dishes to getthe recipes!
Tom YumSoup
Smoked Chicken,Wing bean Salad
Fried Sweet Potato,Peanut Dipping Sauce
BACK TORECIPERANGE
Fried Sweet Potato, Peanut Dipping Sauce
Smoked Chicken,Wing Bean Salad
Tom YumSoup
Serves 10 Serves 10Serves 10
3ltr75g200g100g20g2x10g6x350g1.2kg80ml2x50g
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INGREDIENTS INGREDIENTS
METHOD
METHOD
METHOD
Water, warmKNORR Coconut Milk PowderNoodles, riceKNORR Thai Sweet Chilli JamKNORR Lime PowderLemongrass, stalkKNORR Ginger PureeLime leavesGai lan, trimmed, choppedChicken, breastFish SauceChilli, red, longCoriander
For the sauceWhisk: Water and KNORR Coconut Milk Powder together.Whisk: KNORR Lime Powder and water together.Mix: All remaining ingredients together with prepared coconut milk and lime juice.
Deep fry: Sweet potato.
Serve: Chips with peanut dipping sauce.
For the saladToss: All ingredients together.
To make the dressingWhisk: Water and KNORR Coconut Milk Powder together.Whisk: KNORR Lime Powder and water together.Mix: All remaining ingredients together with prepared coconut milk and lime juice.
Serve: Salad drizzled with dressing.
Whisk: Water and KNORR Coconut Milk Powder together.Soak: Rice noodles in hot water until soft. Drain.
Boil: Prepared coconut, KNORR Thai Sweet Chilli Jam and KNORR Lime Powder together.Add: Lemongrass, KNORR Ginger Puree and lime leaves. Bring to simmer.
Stir: In chicken and fish sauce. Simmer until chicken is cooked. Add: gai lan Remove from heat.
Divide: Noodles in bowls, spoon over soup.Garnish: With chilli and coriander.
185.75g52ml
1.5kg
6.25g18.75ml200g20ml20ml20ml5g50g1x
PEANUT DIPPING SAUCEKNORR Coconut Milk PowderWater
Sweet potato, peeled, cut into long strips
KNORR Lime PowderWaterPeanut butter, crunchyWaterSoy sauce, darkFish sauceKNORR Ginger PureeCoriander, choppedChilli, red, chopped
BACK TOCOCONUT MILK
RECIPES
*A favourite in Thailand and South East Asia. Serve as a light vegetarian meal or a share plate.
INGREDIENTS
185g52ml6g18ml5g10g20ml
1.5kg200g100g100g70g2x100g20g
DRESSING
SALAD
KNORR Coconut Milk PowderWaterKNORR Lime PowderWaterSugar, palmKNORR Thai Sweet Chilli JamFish sauce
Chicken, smoked, shreddedPapayaCoriander, leavesThai Basil, leavesEschallots, slicedChilli, red, large, slicedWing beans, sliced, blanchedLime leaf, julienne
* 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.
Coconut Milk & LimePowder Desserts
Click on the dishes to getthe recipes!
Coconut Custard
Coconut Pannacotta with Champagne Lime Jelly and Persian Floss
Lime, CoconutCheesecake
Sticky Rice and Pineapple
Cherry RipeChocolate Mousse
BACK TORECIPERANGE
CoconutCustard
Sticky Rice and Pineapple
Coconut Pannacotta withChampagne Lime Jelly & Persian FlossServes 10 Serves 10
Serves 10
75g425ml620ml170g
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INGREDIENTS
METHOD METHOD
METHOD
KNORR Coconut Milk PowderWaterCreamCARTE D’OR Pannacotta Dessert Mix
Cook: Sugar and water over low heat until caramel forms.Pour: Sugar mixture evenly among serving moulds. Set aside for 5 minutes or until set.Whisk: Water and KNORR Coconut Milk Powder together.
Combine: CARTE D’OR Crème Brûlée/Caramel Dessert Mix with ½ the quantity of coconut milk. Mix well. Bring: Remaining coconut milk to the boil.
Mix: Prepared dessert mixture with the boiled milk. Return to the boil and simmer for 2 minutes, stirring continuously.
Fill: Serving mould with Crème Caramel mixture.Refrigerate: For at least 2 hours.
To serve: Turn out into a bowl.Garnish: With flowers.
Soak: Rice over night.Next day: Drain, rinse and steam until tender.
Whisk: Water and KNORR Coconut Milk Powder together.
Stir: Prepared coconut milk with sugar and salt, until dissolved.
Pour: ¾ of the Coconut milk mixture over cooked rice.Stir: To coat thoroughly.
Serve: pour over the reminder of the coconut milk mix, sprinkled with toasted sesame seeds.
Whisk: Water and KNORR Coconut Milk Powder together.
Boil: Prepared coconut milk. Remove from heat.Stir: In CARTE D’OR Pannacotta Dessert Mix and cream.Mix: Until combined. Pour: Mixture into serving glasses and refrigerate until set.
Whisk: KNORR Lime Powder and half the champagne together.Bring to the boil.Remove: Lime mixture from heat.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.
To serve: Garnish with Persian floss.
INGREDIENTS
BACK TODESSERTRECIPES
160g50ml135g150g850ml
INGREDIENTSSugar, casterWaterCARTE D’OR Crème Brûlée/Caramel Dessert MixKNORR Coconut Milk PowderWaterGarnish with flower
5g760ml200g
100g
LIME JELLYKNORR Lime PowderChampagneCARTE D’OR Pannacotta Dessert Mix
Persian floss*
*Persian floss can be found at specialty confectionary stores.
500g425ml75g500g30g20g
RiceWaterKNORR Coconut Milk PowderSugar, casterSaltSesame seeds, toasted
*The one Thai dessert everyone knows and loves!
Lime, CoconutCheesecake
Cherry RipeChocolate Mousse
Serves 10 Serves 10
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METHOD
METHOD
Grind: Biscuits into coarse crumbs.Add: Melted butter and combine well. Press: Biscuit mix into a large tray.
Whisk: Water and KNORR Coconut Milk Powder together.Boil: Prepared coconut milk. Remove from heat.
Add: CARTE D’OR Pannacotta Dessert Mix, cream cheese and stir in KNORR Lime Powder; mix well. Pour: Cheesecake mixture over biscuit crumbs and refrigerate to set.
To make sauceWhisk: KNORR Lime Powder and water together.Heat: Sugar and water until caramel in colour.Remove: From heat and stir in prepared lime juice.
To serve: Cut, then drizzle with lime caramel sauce; garnish with micro coriander.
Whisk: Water and KNORR Coconut Milk Powder together.
To make moussePlace: Milk, KNORR Coconut Milk Powder and CARTE D’OR Chocolate Mousse Dessert Mix into a mixing bowl.Beat: for 5 minutesPour: In to a baking tray, 2 cm thick and freeze until set.
To make coulisBoil: Reserved cherry water and sugar until thick consistency. Stir: In KNORR Lime Powder.Pour: Coulis over cherries, store for use.
Cut: Frozen mousse into squares. Place on top of cherries with some syrup.To serve: Sprinkle plate with freeze dried raspberries and combined chocolate and coconut.
INGREDIENTS
BACK TODESSERTRECIPES
250g125g424ml150g100g500g50g150g100ml10g30ml50g
INGREDIENTSBiscuits, niceButter, meltedWaterKNORR Coconut Milk PowderCARTE D’OR Pannacotta Dessert MixCream cheeseKNORR Lime PowderSugar, palmWaterKNORR Lime PowderWaterCoriander, micro
350ml53g220g600g200g2g100g50g100g
MilkKNORR Coconut Milk PowderCARTE D’OR Chocolate Mousse Dessert MixCherries, tinned, pitted, drained, reserve cherry waterSugar, casterKNORR Lime PowderCoconut, shredded, toastedChocolate, dark, gratedRaspberries, freeze dried
*Micro coriander leaves can be brought from your local grocer.
Daiquiri
Cosmopolitan
Mojito
Margarita
LimebasedCocktails
You can easily use KNORR Lime Powder to replace fresh limes in your lime based cocktails.
BACK TORECIPERANGE
Cranberry Mint Ice Tea
Mint, Basil, Cucumber & Lime Fizz
Virgin Mai Tai
FrostyRaspberry
LimebasedMocktails
You can easily use KNORR Lime Powder to create delicious lime based mocktails.
BACK TORECIPERANGE
For further information on the Unilever Food Solutions range of products, contact your local sales representative or phone:
AUSTRALIA1800 888 695
NEW ZEALAND0800 449 221