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Delightful Desserts

Delightful Desserts

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Published by Riz
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Published by: Riz on May 07, 2010
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STRAWBERRY TRIFLE

Dessert can be made a day ahead. 1 vanilla swiss roll page 17 2 cups milk 1f4 cup water 5 egg yolks 2 cups sweetened whipped cream 2 tblsp sugar 112 cup chocolate vermicelli 1 tsp vanilla essence 250g punnet strawberries 1 tblsp gelatin 50g chocolate Sprinkle gelatin over water in small bowl. Stand bowl in pan of simmering water until gelatin dissolves. Then cooL Heat milk, beat egg yolks and sugar in electric mixer, gradually pour hot milk in yolk mixture while beating. Beat for 2 minutes. Pour custard back into pot and stir continuously on medium heat until custard is thick and coats back of spoon. Do not boil. Remove from heat, add vanilla and gelatin and mix welL Cool completely. Line 4 glasses with sliced swiss roll. Divide custard between the 4 glasses.Allowto set for 1-2hours. Pipe fresh cream equally over the custard. Sprinkle vermicelli over the cream. Dip strawberries half way in melted chocolate and place over the chocolate. Serve chilled.Serves4. Note: Dessert can be made in an 18cm square glass dish. Other fruits apart from strawberries can be used e.g. gooseberries, peaches, raspberries etc.

STRAWBERRY TRIFLE
Dessert can be made a day ahead. 1 vanilla swiss roll page 17 2 cups milk % cup water 5 egg yolks 2 cups sweetened whipped cream 2 tblsp sugar 1/2 cup chocolate vermicelli 1 tsp vanilla essence 250g punnet strawberries 1 tblsp gelatin 50g chocolate Sprinkle gelatin over water in small bowl. Stand bowl in pan of simmering water until gelatin dissolves. Then cool. Heat milk, beat egg yolks and sugar in electric mixer, gradually pour hot milk in yolk mixture while beating. Beat for 2 minutes. Pour custard back into pot and stir continuously on medium heat until custard is thick and coats back of spoon. Do not boil. Remove from heat, add vanilla and gelatin and mix well. Cool completely. Line 4 glasses with sliced swiss roll. Divide custard between the 4 glasses.Allowto set for 1-2hours. Pipe fresh cream equally over the custard. Sprinkle vermicelli over the cream. Dip strawberries half way in melted chocolate and place over the chocolate. Serve chilled.Serves4.

Note: Dessert can be made in an
18cm square glass dish. Other fruits apart from strawberries can be used e.g. gooseberries, peaches, raspberries etc.

TRIFLE
Trifle is best made a day ahead. 1 recipe custard page 25 1 pkt raspberry jelly (BOgY 1 can fruit cocktail 1 pkt green jelly (BOg). 2 cups sweetened whipped cream or canned cream 1 pkt pineapple jelly (BOg) 1 vanilla sponge cake page 16

Prepare jellies according to instructions in separate bowls and set till soft but not firm. Prepare custard according to recipe and cool completely. Cut cake into lcm thick slices. Arrange cake slices to fit bottom of 2 litre deep dish. Arrange half the can fruit on the cake and pour a little of the fruit juice on the fruit. Pour the partly set raspberry jelly over the fruit. Cover the jelly with half the custard and then with half the cream. Repeat the layers ending with whipped cream. Decorate with whipped cream and nuts.

~ote: Trifle is basically layers of cake, fruit, jelly, custard and cream. You can add anything you like e.g. chocolate bits, nuts, chocholate sauce, strawberries, crushed biscuits etc. You can also arrange in any order so long as the end result is appealing to the eye.

========~~--~

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COCONUT TRIFLE
. . Dessert can be made a day ahead. 1 cup finely grated fresh coconut 440g can pineapple rings Custard 2 cups milk 2 egg yolks 200g can sweetened condensed milk 1 tsp vanilla essence Line bottom of a 1 litre glass dish with 2 layers of Marie biscuits. Place 4 pineapple rings on biscuits, leave 3 rings for decorating and pour pineapple juice over biscuits. Blend milk, egg yolks, condensed milk and vanilla in blender. Pour in a heavy based saucepan and simmer over low heat. Keep stirring or the custard will curdle. Remove from heat just before it begins to boil. Cool custard then pour over the pineapple rings. Chill dessert for 1 - 2 hours until the custard has set. Blend cream and pour evenly over custard. Spread coconut over cream and decorate with pineapple rings. Chill for 3 - ~ hours before serving. Serves 6 - 8.
l1z

pkt Marie biscuits

290g can cream

SINFUL TRIFLE
Dessert can be made a day ahead. 1 round 20cm chocolate cake page 26 1 recipe chocolate filling page 14 :._cup chocolate vermicelli ~Og fresh strawberries cup sugar 1 recipe marshmallows _ arshmallow cup sugar =4 cup water tsp gelatin 1 tsp vanilla pinch of pink food colour

Slice cake to 1cm thickness. Place 1 slice cake in 20cm round glass dish. Sprinkle gelatin over :~ cup water in small bowl. Combine 1/2 cup water and 1 cup sugar and bring to boil. Boil till - ick and bubbly. Mix gelatin mixture to syrup, cool slightly. Add vanilla and colour then vhisk in electric mixer for 15 - 20 minutes or until mixture is thick and creamy. Quickly pour . ture over cake and' allow to set for 1 - 2 hours. Spread chocolate filling over marshmallow ar d sprinkle chocolate vermicelli over chocolate filling. Refrigerate for 1- 2 hours. op strawberries, combine the 1/2 cup sugar and strawberries and leave aside for 10 - 15 zni utes until sugar is dissolved. Spoon strawberries over chocolate vermicelli. Decorate with h cream. Serves 8 -10.

CHOCOLATINA
Dessert can be made a day ahead. 400g dark chocolate (albany) 1 can condensed milk (395g) 1 small can cream (155g) 2 pkts (125g each) Boudoir biscuits 1 cup milk 2 cups sweetened whipped cream

Line a 20 x 25cm square or round pie dish with plastic wrap. Reserve 4 squares of chocolate for grating over tart. Melt the rest of the chocolate in a bowl over simmering water. Stir cream and condensed milk into chocolate. Dip biscuits in milk one by one and pack tightly in a single layer at the bottom of dish. Spread half the chocolate over the biscuits. Arrange another layer of dipped biscuits on top of the first layer, arranging them in the opposite direction. Chill for 23 hours, turn onto plate. Evenly spread the remaining chocolate on top of biscuits. Pipe fresh cream in swirls on the chocolate. Grate the reserved chocolate over the top. Serve chilled. Serves 10 - 12.

be made a day ahead. Turn onto platter 1 - 2 hours before serving. oudoir biscuits _ ed pears _ - .te dairy milk chocolate 250g mascarpone cheese or cottage cheese 500ml sweetened whipped cream

_ -' acolate and melt over simmering water. Stir until smooth. Add mascarpone cheese - hocolate, little by little, whisking until smooth. Fold half the whipped cream into the -e mixture. Lightly grease an 18cm round deep pan. Line bottom and sides with -: . -rap. Arrange a layer of Boudoir biscuits, dipped in pear juice, on the bottom of pan. Spread 1/2 of the mousse over the biscuits. Arrange the pear slices in a single ~-,o- "",-i' th the curved edges against the sides of the dish. Repeat the layering two more times - ~ ith a layer of biscuits. Cover dessert with plastic wrap and chill for 5 - 6 hours. Turn :...atter. Decorate with left oyer cream and pears. Top with white chocolate curls and . - .th cinnamon. Serves 8 - 10.

TIRAMISU
Dessert can be made a week ahead. Decorate 1 - 2 hours before serving. Dessert can be served frozen or soft.
1fz cup hot milk

1 tsp coffee 2 tblsp sugar 1 tsp vanilla essence 11/2 pkt Boudoir biscuits

2 full cups sweetened whipped cream 250g mascarpone cheese or cottage cheese % cup flaked almonds toasted 1 recipe chocolate sauce page 20 chocolate curls for decorating

Line a 21 x 10 cm loaf pan with foil. Mix milk, coffee, sugar and vanilla essence, cool slightly. Dip 8 biscuits one at a time in coffee mixture and arrange in 2 rows of 4 biscuits at the bottom of loaf pan. Beat cheese until smooth, fold in half the cream and half the almonds, spread half of this cream mixture onto biscuits evenly. Dip another 8 biscuits, one at a time in coffee mixture and arrange in 1 row. Spread remaining cream mixture on biscuits and arrange the last 8 biscuits, dipped in coffee mixture, in 2 rows of 4. Cover with foil and chill for 1-2 hours until firm. Turn onto plate, decorate with the remaining fresh cream, almonds, chocolate sauce and chocolate curls. Serves 8 -10. Note: Use fresh cream, cottage cheese or sour cream instead of mascarpone cheese.

HOCOLATE TIRAMISU
sert can be made a week ahead. Decorate 1 - 2 hours before serving. Dessert can be ed frozen or soft.
g dairy milk chocolate _ full cups sweetened whipped cream - cup milk 1 tsp coffee 1f4 cup chopped nuts lOOg Boudoir biscuits

Decorating
:.cup chopped nuts - ieces flake chocolate d cherries 2 mandarins peeled (naartji) 1/2 cup sweetened whipped cream

~ e an 18 x 8 cm loaf pan with foil. Melt chocolate in a bowl over hot water. Cool then fold the whipped cream and nuts. Dip 8 biscuits one at a time in mixture of milk and coffee, -zrange at bottom of loaf pan, trim biscuits to fit pan. Spread chocolate mixture over biscuits = enly. Dip remaining biscuits and arrange on the chocolate mixture. Trim biscuits to fit pan. - . er with foil and chill for 1- 2 hours. Turn onto serving plate, spread sides and top with. - - cream. Coat sides with chopped nuts and decorate top with flake and fruit. Serves 6.

EXOTIC TRIFLE
Dessert can be made a day ahead. 1 small loaf fruit cake 200g dairy milk chocolate l1z cup sugar 1 cup milk
l1z cup smooth peanut butter 2 cups sweetened whipped cream 1 can baby apples

Melt chocolate over hot water until smooth. Dip apples half way in chocolate and place 0 wax paper until set. In a heavy saucepan, cook and stir the remaing chocolate, sugar, milk an peanut butter over low heat until smooth. Cut cake into fingers, place at the bottom and sid of a 1 litre bowl, leaving gaps in between. Trim cake fingers to fit bowl. Pour peanut butte sauce over cake. Allow to set for 30 minutes. Pipe fresh cream over sauce and decorate with baby apples. Chill for 3 - 4 hours. Serves 6 - 8.

LITCHI CUSTARD JELLY
Dessert is best made a day ahead. 5 cups milk 395g can condensed milk 290g can cream 2 level tblsp china grass powder 2 tblsp custard powder 2 tblsp milk powder 1 tsp vanilla essence l11z cup boiling water 1 pkt black currant jelly 1 can !itches 1 cup sweetened whipped cream

Dissolve jelly in hot water. Pour into a 2 litre jelly mould. Allow to set for 1 - 2 hours until firm Mix china grass powder, custard powder and milk powder with 1 cup milk. Heat the rest 0the milk, add the custard mixture and condensed milk to the hot milk, stirring continuousl . Boil for 5 minutes, remove from heat then add vanilla essence and cream. Whisk well. Cool slightly, pour onto black currant jelly in jelly mould. Allow to set for 3 - 4 hours until firm. Turn onto plate, pipe ruffles with fresh cream and top with canned litches. Serves 8.

CHERRY TRIFLE
Dessert is best assembled 2 - 3 hours before serving. Swiss roll can be made a day ahea Fill swiss roll with whipped cream. 395g can condensed milk or less 250g cream cheese or fresh cream 1 chocolate swiss roll page 17 425g can cherries drained cup pecan nuts 2 chocolate flakes 1 cup sweetened whipped cream
112

Whisk condensed milk and cream cheese until smooth. Arrange half the swiss roll slic the bottom of a 20cm round or square bowl. Sprinkle half the nuts over the swiss Spread half the cheese mixture over the swiss roll. Crumble 1 chocolate £lake over eh mixture. Repeat layers. Pipe whipped cream over top. Decorate with cherries, nuts chocolate. Dessert can also be made in individual glasses. Serves 8 -10.

BUTTERSCOTCH CUSTARD
Dessert is best made 3 - 4 hours before serving. 1 cup milk 1/2 cup water 2 egg yolks 1/2 cup brown sugar 1/4 cup all purpose flour tsp salt 1 rounded tblsp butter 1 tsp vanilla essence 2 tblsp whipped cream 1 Crunchie chocolate chopped
1/4

Combine milk, water, yolks, sugar, £lour and salt in blender until smooth, pour into s saucepan, bring to boil over medium heat, stirring constantly until thick. Remove from he stir in butter and vanilla. Pour into 2 dessert bowls. Decorate wi fresh cream and chocolate. Serve warm or chilled. Serves 2.

MAIZE MEAL PUDDING
Dessert is best made 3 - 4 hours before serving. 290g can cream 1/4 tsp cinnamon 1Jz cup sugar 1 tsp vanilla essence 1 level cup maize meal 11/2 cups milk 50g dark chocolate 1/4 cup chopped nuts

Leave aside 2 tblsp cream. Combine the rest of the cream, cinnamon, sugar and va essence in a sauce pan and heat. Mix maize meal and milk and add to hot cream mixture. Coo on medium heat until thick. Pour into 3 - 4 individual glasses. Cool to room temperature. Me chocolate over hot water until smooth, add 2 tblsp cream and beat well. Pour a tblsp chocolate over each pudding and sprinkle chopped nuts. Refrigerate for 3 - 4 hours befor serving. Serves 3 - 4.

STRAWBERRY

FLAN

Flan can be made a day ahead. Keep in air tight container in refrigerator. Fill flan 2 - 3 hours before serving.
3 eggs

3 heaped tblsp castor sugar Filling 250g punnet fresh strawberries 2 cups whipped cream

3 rounded tblsp all purpose flour 1 tsp vanilla essence

112

cup castor sugar

Grease a 21cm round flan pan, cover base with wax paper extending over grooves, grease paper and dust with flour. Beat eggs and vanilla essence with electric mixer until thick and creamy. Add sugar little by little, beating until sugar is dissolved between additions. Gradually fold in sifted flour. Spread mixture evenly into prepared pan. Bake at 180°Cfor 1215 minutes, until flan is firm. Carefully run knife around edges and turn onto wire rack to cooL Chop strawberries, sprinkle sugar over strawberries and leave aside for 15 - 20 minute Gently fold strawberries and syrup into the whipped cream. Pour mixture evenly into flar. case, decorate with extra cream and strawberries, chill for 2 - 3 hours. Sliceand serve. Serves -8. Note: To make chocolate flan, replace 1 tblsp flour with 1 tblsp cocoa powder If your flan is too shallow, scoop out some cake from centre to make it deeper If you don't have a flan pan, bake a round cake and scoop out centre leaving a lcm she Grease pan very well to remove cake easily from pan.

CHOCOLATE FLAN
Dessert can be made a day ahead. 1 recipe flan (above) Chocolate filling: 290g can cream( room temperature) 200g dark chocolate 1 cup sweetened whipped cream
% cup water 1 tsp gelatin

Make flan according to recipe. Cool. Melt chopped chocolate in small bowl over simmerin water and beat until smooth. Sprinkle gelatin over water in small bowl, stand bowl ir. simmering water until dissolved. Mix gelatin with melted chocolate, gently fold chocola r= into cream, mix well. Fill chocolate mousse into flan. Chill for 1 - 2 hours until firm. Spread a thin layer of whipped cream over chocolate mousse and decorate with left over cream. Dus edges with cocoa. Sliceand serve. Serves 8.

MANGO MOUSSE
1 pkt 80g peach jelly 1 cup boiling water 2 tblsp gelatin 1 cup mango juice 380g can evaporated milk 1 cup ripe mangoes chopped and puree 1fz cup caster sugar 1fz cup cold water Chill evaporated milk overnight. Dissolve jelly powder and sugar in boiling water. SOa.! gelatin in cold water for 5 minutes then add to hot jelly and stir until completely dissolvec. Mix mango juice and allow to cool. Beat evaporated milk with an electric beater until sill: peaks form. Add cooled jelly mixture, beating continuously. Fold in mango puree. Pour into: -10 individual glasses or in a 2 litre dish. Refrigerate for 3 - 4 hours until set.

STRAWBERRY GATEAU
Cakes can be made a day ahead. Assemble cake 3 - 4 hours before serving. Cake 4 eggs 1f4 cup cooking oil 1 level cup sugar 1/2 cup milk 1 tsp vanilla 1 rounded cup cake flour 1 tsp baking powder Grease 2 round or square 22cm cake pans and line base with greased wax paper. Beat eggs and vanilla essence with electric mixer until thick and creamy (15 minutes). Add sugar little by little and beat until sugar is dissolved between additions. Sift flour and baking powder together 3 times. Fold milk and oil into the egg mixture, then fold in flour. Pour mixture equally between pans. Bake at 180°C for 20 minutes until firm. Carefully run knife around edges and turn immediately onto wire racks to cool. Filling SOOg fresh strawberries SOOml weetened whipped cream s Glaze: Use recipe from fruit tarts on page 81, add pinch of red food colour. Beat cream and icing sugar until stiff peaks form, sandwich cakes with a layer of cream and chopped strawberries. Cover and decorate cake with fresh cream. Fill centre with chopped strawberries and pour enough glaze to cover strawberries. Chill for 3-4 hours before serving. Serves 9 . 2 tblsp icing sugar

SS ROLL MOUSSE
-- roll can be made a day ahead. And dessert can also be made a day ahead. =: ecorate 2 - 3 hours before serving . . s Roll 4 rounded tblsp all purpose flour ded tblsp castor sugar 2 tsp baking powder ~ vanilla essence 1 cup jam or fresh cream. - -~ e a 25 x30cm swiss roll pan, cover base with grease proof paper and dust with - ...T. Beat eggs and vanilla essence with electric mixer until thick and creamy. Gradually - .:illgar, beat until sugar is dissolved between additions. Gently fold in the sifted flour and _.....•.• U "'-'-.'h powder. Spread mixture into prepared pan, bake at 180°Cfor about 12 minutes until Turn cake onto tea- towel, remove lining paper, roll gently from narrow end using tea-e:to lift cake and guide roll. Cool completely. Gently unroll cake, spread evenly with jam z: h cream, reroll cake. ~To make chocolate swiss roll, replace 1 tblsp flour with 1 tblsp cocoa. ~For a strawberry swiss roll use strawberry jam. 'Voosse trawberry jelly (80g) 290g can cream 2 tblsp icing sugar boiling water 1 recipe strawberry chopped strawberries glaze page 81 _ ~eand sides of a 1 litre heart shaped pan with a plastic _ ~lice swiss roll into 1 cm thick slices and line bottom - __ies of pan. Freeze pan until needed. Dissolve jelly and ~::: zar in hot water and cool slightly, then mix in cream - - pped strawberries very well. Pour this mixture into :: ~ heart shaped pan and refrigerate for 4 - 5 hours. o platter. Decorate with strawberry glaze, whipped - a; d strawberries. Serves 4. e cream can also be used to fill the centre.

WICKED CHOCOLATE
Dessert can be made a day ahead. 1 recipe chocolate cake page 26 Chocolate mousse filling 200g dark chocolate % cup milk 1 heaped tblsp gelatin

CAKE

cup water 1% cup sweetened whipped cream
1J4

Melt chocolate over simmering water, then stir in milk. Sprinkle gelatine over water, stand in pan of simmering water until dissolved. Add to chocolate and mix well. Cool slightly. Gradually stir in the whipped cream. Refrigerate until needed. Cocoa Cream 1 cup whipped fresh cream 2 tblsp icing sugar 1 tblsp cocoa Sift cocoa and icing sugar over the whipped cream and fold in lightly. Chocolate Ganache 100g dark chocolate 155g can cream

100g cooking chocolate for decorating 100g strawberries

Melt chocolate over simmering water. Add cream to hot chocolate and stir. Bake 2 x 22cm round cakes according to recipe .When cool, cut both cakes into 2 layers. Line a 22cm spring form pan with plastic wrap. Place 1 layer of cake at the bottom of pan, spread half the mousse over the cake. Place another layer of cake and spread all the cocoa cream over it. Place another layer of the cake and spread the left over mousse. Place the last layer of cake. Refrigerate cake for 3 - 4 hours until set. Carefully turn cake onto platter and spread thin layer of chocolate ganache all around cake. Chocolate Decoration Place 10cm wide strips of wax paper on large tray. Chop chocolate and melt over simmering water until smooth. Fill chocolate in plastic bag. Snip a corner to make a very small hole. Pipe a checked pattern onto wax paper. Chill until the chocolate begins to set but is still flexible. Carefully lift wax paper and wrap around cake, wax paper side out, lining up the edge with bottom of the cake. Carefully remove paper. Cover top of cake with chocolate ganache. Decora te wi th strawberries and chocolate cur Is. Dust with icing sugar. Serves 8 - 10.

ill

tl

CHOCOLATE MINI SWISS ROLLS
Swiss roll can be made a day ahead. 6 eggs separated 2/3 cup castor sugar 1 tsp vanilla essence 1/2 cup all purpose flour Chocolate sauce lOOgdairy milk chocolate l55g can cream (room temperature) Grease a 33 x 46 cm swiss roll pan with oil. Line with grease proof paper. Grease paper with oil and dust with flour. Beat egg whites in electric mixer until soft peaks form. Gradually add sugar, beat dissolved between additions, add in yolks one by one then add vanilla essence. Sift fla baking powder and cocoa together 3 times, then gradually fold into the egg mixture. Spread mixture into prepared pan evenly. Bake at 180°Cfor 10 -12 minutes or until firm. T over onto tea towel. Remove paper lining, cut off edges, roll gently from narrow end, usi tea towel to lift cake and guide to roll, cool completely. Gently unroll cake, divide cake int parts horizontally. Spread each with whipped cream and reroll each piece. Chill these 3 ro for 1 hour then slice each roll into 3 cm pieces. Place each piece upright on large platter. Po tblsp of chocolate sauce on each piece. Drizzle each piece with melted chocolate. Pipe a f stars on each piece with fresh cream. Chocolate Sauce Place chopped chocolate in small bowl. Stand in pan of simmering water, stir until smooth. Beat cream until smooth. Mix cream with melted chocolate. Mix until very smooth. Serves 10 - 12. Note: If you don't have a large swiss roll pan, divide batter into 2 smaller pans. 1 heaped tsp baking powder 2 tblsp cocoa 3 cups sweetened whipped cream

OCOLATE PARCELS
- - late cake and decorations can be made a day ahead. :::nble cakes 2-3 hours before serving. ruare chocolate cake page 26 ooking chocolate
:.= cake horizontally

2 cups sweetened whipped cream 1 recipe chocolate sauce page 20

into two. Sandwich cakes with whipped cream. Cut cakes into 5cm :- . Coat half the squares with a little chocolate sauce. Melt chocolate in a bowl - a an of hot water, stir until smooth. Spread chocolate thinly on a sheet of grease proof or drizzle chocolate on a piece of grease proof paper. --",-, almost set, cut into 5 cm squares or size to fit sides of are cakes. Allow to set. Lift carefully and place on sides zases. Pour a tsp of chocolate sauce on each square and :.a rosette of whipped cream in centre and decorate with - Cover other square cakes with chocolate sauce and --_ e as desired. Chill for 1 - 2 hours before serving. -=9.

=

CHOCOLATE BROWNIE SQUARES
Dessert can be made a day ahead. Keep covered in refrigerator. Slice and decorate 1- 2 hours before serving. 300g dark chocolate (albany) 110g butter 1 level cup ground almonds 1 level cup castor sugar 4 eggs 11/2cups fresh cream

Preheat oven to 180°C.Grease and line bottom and sides of 18 x 18cm square pan with fo Melt half chocolate and all the butter in a bowl over simmering water. Add the almon 'castor sugar and eggs. Mix well. Turn the mixture into the prepared tin and bake for 25 - = minutes until firm. Leave to cool in the oven. Melt the remaining chocolate and cool slightly Whip the cream until soft peaks form. Gradually stir cream into the chocolate, sprea evenly over brownie, refrigerate for 1 - 2 hours until firm. Slice into squares. Decorate wi ' more fresh cream and cherries. Serves 9. Note: Very cold cream mixed with chocolate gives a speckled effect.

CHOCOLATE CUSTARD MOUSSE
Dessert can be made 1 day ahead. Turn onto plate 1 - 2 hours before serving. 1 small square vanilla sponge cake page 16 % cup water 100g dark chocolate 5 cups milk 1 full tblsp gelatin 6 tblsp sugar 4 full tblsp custard powder

Line a 1 litre ribbed mould with cling film. Cut out lcm thick slices of cake and arrange as shown. Cut remaining cake into lcm thick slices to fit top of mould. Mix custard powder an sugar with half cup milk, heat the rest of the milk, add the custard mixture and boil unti, thick. Melt chocolate over simmering water then add to the warm custard. Sprinkle gelatin over water in small bowl, stand in a pan of simmering water. Stir until dissolved then add to the custard. Mix very well. Strain hot custard into prepared mould. Place cakeslices over mousse to cover top. Cover with cling film. Refrigerate for 6 - 8 hours. Turn mousse onto plate. Decorate with whipped cream. Serves 8 to 10.

CHOCOLATE FINGER MOUSSE
Mousse can be made a day ahead. 1 litre milk 3 level tblsp custard powder 4 tblsp milo 125g packet Boudoir biscuits l1f2 tblsp cocoa 290g can cream 6 tblsp sugar 1 tsp vanilla essence Mix custard powder with 1/2 cup cold milk. Heat the rest of the milk with milo, cocoa ar sugar. Add the custard mixture to the hot milk, stirring all the time until mousse is thi Remove from heat and add essence. Layout Boudoir biscuits in rectangle glass dish 27x 18c:: Pour hot mousse over biscuits. Allow biscuits to float up. Chill mousse for 5 - 6 hours Decorate with cream and dust a little cocoa on top. Or decorate with fresh cream and drizz. chocolate.

RASPBERRY

FALOODA
2 1f2 level

Dessert can be made a day ahead. 1 litre milk ~395g can condensed milk or less 155g can cream 2 egg yolks 1 full tblsp cornflour tsp china grass powder
1fz tsp raspberry essence 1fz tsp essence of ice cream

pinch of pink food colour

Mix milk, egg yolks and china grass powder in blender. Bring to boil on medium heat, stirring continuously so it does not burn. Boil for 10 minutes. Remove from heat then add the rest : the ingredients. Mix very well with hand whisk. Pour into a 1.5 litre wet jelly moul chill for 4 - 5 hours. Turn onto plate, decorate with fruit slices or flaked almonds. Serves 6

STARD
:= zstard is best made 5 - 6 hours before
.ing or make hot custard just before .ing. Cold custard can be served _-' hot puddings and hot custards can _served with cake and cold puddings .
. e milk .onal - 1/2 tsp cardamom powder eaped tblsp custard powder .onal - ltsp vanilla essence _ cup sugar

custard with 1/2 cup cold milk. Heat the rest of the milk and sugar. Add the custard rure to the hot milk stirring all the time. Boilfor a few minutes until custard is thick. Pour - a 1 litre glass dish and sprinkle a little sugar on top to stop a thick layer forming on top. for 3 - 4 hours. Serve with can fruit, fresh fruit or jelly cubes. Serves 4 - 5. : Add more custard powder for a thicker consistency, reduce custard powder for a _:ng consistency.

-; is a very simple and easy -;: e dessert. To make it less ==-.ing, omit the cream. z can be made 6 - 8 hours == erving.

- rose essence cardamom powder livered almonds pink food colour

~ -e flour with the milk

__ ar. Bring to boil, --.--~ all the time until Remove from heat, cream, essence, _:: and c a r d a m o m our into 4 individual ~;;o:;c:s_ and decorate with ___.-:::-.....:~onds. Chill for 4 - 5 . efore serving.

CHOCOLATE CAKE MOUSSE
Cake can be made a day ahead. Chocolate Cake 4 large eggs (room temperature) 1 level cup sugar 1 tsp vanilla essence % cup cooking oil cup hot water 2 heaped tblsp cocoa 1 rounded cup all purpose flour 1 rounded tsp baking powder
1/2

Grease 2 round or square 22cm cake pans and line base with greased wax paper. Beat e : and vanilla essence with electric mixer until thick and creamy (15minutes). Add sugar lit; by little and beat until sugar is dissolved between additions. Sift flour and baking pow together 3 times. Mix cocoa and hot water. Fold cocoa mixture and oil into egg mixture th fold in flour. Pour mixture equally between pans. Bake at 180°C for 20 minutes until fir::J Carefully run knife round edges and turn immediately onto wire racksto cool. Mousse 3 1/2 cups milk lOOgdairy milk chocolate 395g can condensed milk 3 rounded tblsp custard powder

1 heaped tblsp cocoa 155g can cream 1 level tsp china grass powder 1 cup sweetened whipped cream

Slice cake to lcm thickness. Cut cake to fit a 29 x 17cm rectangle dish. Line base with c Melt chocolate over simmering water, add cream and mix we ... Heat 3 cups milk. Mix lh cup milk with custard, china grass and cocoa, stir custard and coc .: mixture into hot milk and bring to boil. Remove from heat. Add condensed milk, chocolate and cream mixture to the custard and mix well. Pour hot custard over cake. Cool ther; refrigerate for 3- 4 hours until set. Decorate with fresh cream. Serves 8-10.

~~~~ADILLA

MOUSSE

.c=-=:~ can be made a day ahead. ~tpineapple jelly otwater granadilla pulp can cream chilled can evaporated milk chilled overnight condensed milk

=_ .ejelly in hot water, add granadilla pulp.
chilled evaporated milk until stiff, - ::- - add in condensed milk and cream. - :..-'" ;elly mixture into the cream mixture. Pour mousse into individual glasses or into a 1 - -'-. Decorate with fresh cream and extragranadilla pulp. Serves 6 -8. e granadilla can be very sour. So be sure to taste mousse and add extra condensed - zeeded. If using canned pulp add less condensed milk.

OLATE PEPPERMINT
evaporated milk chilled overnight ::can condensed milk cream -•.•••.•_•.-:sp gelatin . ~::I;:',I "'elter _lisp - oa crisp chocolate bar led evaporated milk until - - - condensed milk and cream. g-elatin over water in small bowl, ::-~ over simmering water, and stir ed. Cool slightly, add to .1I:t::::'::=-'::- milk mixture. Sift cocoa into .a:::::=-';:: milk mixture. Chop chocolate ~ieces, leave aside a little for .or:::,s=- and fold the rest into mousse . .idual glasses or in a 1.5 litre for 4 - 5 hours. Decorate with •••. ====::a... d chocolate. Serves 4-5
=-=- .
_Il!'OL=_

MOUSSE

SAFFRON JELLY
Dessert can be made a day ahead. llitre water 1/2 cup sugar 2 level tsp china grass powder

Vz tsp cardamom powder
good pinch of saffron

Mix all the ingredients in pot and boil for 10 minutes. Cool slightly and pour into individual glasses or pour into a 1 litre bowl. Chill for 3 - 4 hours before serving. Serves 6.

WHITE CUSTARD
Dessert can be made a day ahead. llitre milk 1 cup cream 3 heaped tblsp cornflour cup sugar 1 tsp vanilla essence
l1z

Mix cornflour and sugar with 1/2 cup milk then add to the rest of the milk and cream. Bring to boil on medium heat, stirring continuously until custard gets thick. Remove from heat, add vanilla, strain and cool. Scoop spoonfuls of custard, alternating with fruit cocktail with syrup and juice or strawberries and set in individ ual glasses. Chill for 3 - 4 hours then serve. Serves 6. Note: If using strawberries, chop strawberries, sprinkle with sugar and leave aside for 15 - 20 minutes until sugar dissolves. Pour strawberries with syrup on custard.

STRAWBERRY

MOUSSE
1 tblsp gelatin 1/4 cup water

Dessert can be made a day ahead. 250g punnet strawberries 290g can cream 200g = l1z can condensed milk

Sprinkle gelatin over water in small bowl, stand bowl in simmering water. Stir until dissolved. Blend together strawberries, cream, condensed milk and gelatin mixture. Pour into individual glasses. Chill for 3 - 4 hours. Decorate with more strawberries and serve. Serves 4. Note: Cream can be replaced by sour cream or Greek yogurt.

MINT MOUSSE
Dessert can be made a day ahead. 125g pkt Boudoir biscuits lOOgwhite marshmallows 1 cup whipped fresh cream 1 cup milk 2 drops green food colour l1z tsp peppermint essence 25g mint crisp chocolate for decorating

Line a 12cm souffle dish with foil extending 3cm over edge. Line dish with Boudoir biscuits put a dab of butter on sugared side to help biscuit stick to foil. Refrigerate until needed. Combine marshmallows and milk in sauce pan. Stir until marshmallows have melted, all to cool. Fold in colour, essence and fresh cream. Refrigerate mixture for 40- 45 minu stirring occasionally until mixture is thick. Pour into prepared biscuit lined dish. Chill for 3hours. Carefully remove dessert by lifting foil from souffle dish. Carefully remove foil ar: place dessert on plate. Decorate with ribbon. Grate chocolate over the top. Serves 6.

MOCHA CHIP PIE
Dessert can be made a day ahead. lOOgpkt chocolate wafer crumbs 30g butter 1fz cup milk l1z cup sugar 1fz cup mild coffee % cup water 1 tblsp gelatin % tsp salt 60g chocolate melted 1 tsp vanilla essence 2 cups whipped cream toasted almonds

Preheat oven to 180°C. Combine wafer crumbs and butter, press onto the bottom and u;the sides of an 18 x 18 cm square dish. Bake for 5 - 7 minutes or until lightly browne . Cool on wire rack. Sprinkle gelatin over milk, let stand for 1 minute. Stir over low heat until gelatin E completely dissolved. Add sugar, coffee, water and salt. Stir until sugar is dissolved. Remove from heat, stir in melted chocolate and vanilla. Cover and refrigerate for 30 - 45 minutes unti. slightly thickened, stirring occasionally. Fold 1 cup cream into thickened coffee mixture Spread evenly onto crust. Decorate with left over cream and almonds. Serves 9.

PINE APPLE CRUSH
Dessert can be made a day aheaz Best served ice cold. 380g can evaporated milk (chilled overnight) 200g can condensed milk 15~g can cream 1 tblsp gelatin 560g can crushed pineapple 1 cup sweetened whipped cream Drain crushed pineapple juice. Sprinkle gelatin over juice in small bowl, stand simmering water until dissolved. and sa pineapp. in pan gelatin ..::

Whip evaporated milk until sti:: peaks form. Add in can cream, condensed milk and gelatin. Fold ~ half the crushed pineapple. Spoon the rest of the pineapple in 10 individual glasses or a 2 litre disr Pour mousse over pineapple an .; refrigerate for 3 - 4 hours. Decorate with whipped cream. Serves 10 -12.

· st made a day ahead. "\ berry yogurt ora et strawberries ensed milk - gar cream -·,....~e cremora, condensed milk and ..... ~ electric mixer until smooth. ~';;'--.,a 1 litre dish and refrigerate for .....::;:-til Chop strawberries, mix firm. __zar and leave aside for 20 - 30 til sugar has dissolved. Spoon earn mixture into six glasses, _:alf the strawberries over the ~,en spoon half the strawberry ver the strawberries. Repeat the decorate with strawberries. _ 3 - 4 hours. Dessert can also be _ 3.1 litre glass bowl. Serves 6.

::..er fruit can be used instead of _~ ries e.g. raspberries, peaches etc.

STRAWBERRY YOUGURT MOUSSE
Dessert can be made a day ahead. Keep refrigerated. 1 cup strawberry yogurt 2 pkts strawberry jelly (BOgeach) 2 tblsp sugar % cup water 250g punnet strawberries 1 full cup fresh cream whipped 1 full tblsp gelatin 200g condensed milk

Prepare 1 pkt jelly according to instruction. Pour into a 1 litre dish and allow to set until fir Chop strawberries, mix with sugar and leave aside. Sprinkle gelatin over cold water, sta: bowl in pan of simmering water until gelatin dissolves. Mix yogurt and condensed milk v well, fold in gelatin and strawberries. Pour mousse onto set jelly. Refrigerate for 3 - 4 ha Decorate with strawberries. Serves 6.

•..~~AM SODA MOUSSE
essert is best made 3 - 4 hours before serving. Jelly can be made a day ahead.
water SF china grass powder sugar - of green food colour
5

380g can evaporated milk % can condensed milk(395g) 2 tsp cream soda essence

evaporated milk - ~--2:-. Boil water, china t . -:- vder and sugar for 10 _:r:=~. Add 1 tsp cream soda ~CJ.:==_ and colour and pour ~ deep tub. Allow to : - 4 hours until solid. - - with small holed -:.. k evaporated milk .:ensed milk until stiff e in size. Add 1 tsp _ da essence and pinch -ood colour. Add ~"-n.rI jelly. Chill for 2 - 3 :.IT into individual - .:: erve. Serves 12 -

=

EASY MILK JELLY
This is the easiest dessert. Dessert can be made a day ahead. Jelly can be made slightly harder by adding more china grass powder.Set in 11/2 inch deep dish. When set cut into squares and serve. 1 litre milk 2 level tsp china grass powder few drops rose essence 395g can condensed milk pinch of pink food colour 1 tsp cardamom powder Boil milk and china grass powder for 10 minutes, add condensed milk and boil a further minutes. Remove from heat, add cardamom powder, essence and colour. Pour into a 1li glass dish and decorate with sliced almonds. Chill for 3 - 4 hours until firm. Cut into 3 squares and serve. Serves 6. Note: Add a can of fruit cocktail drained when adding colour. Set in jelly mould. Note: If using a mould, add 1/2tsp more china grass powder to make a firm jelly.

COCONUT JELLY
Dessert can be made a day ahead.This dessert is very easy to make and very refreshing 0"'" hot day. M' water, chin a grass power an d IX sugar, and bring mixture to boil i: 400g can coconut milk 10 minutes. Remove from hea: 2 1/2 cups water add coconut milk, salt and food colo 2 level tsp china grass powder Pour into a 1 litre glass bowl % cup sugar 1 litre jelly mould. Refrigerate few drops pink food colour 4 - 5 hours. Serves 6. pinch of salt

_'= made

a day ahead. Turn onto plate 1 - 2 hours before serving. 395g caramel treat 1 tsp vanilla essence . 1 recipe chocolate sauce page 20

china grass powder flour ~-r·::.ot-'ened whipped cream

_::~ er milk, china grass, cornflour, caramel treat and vanilla in blender. Bring to boil ::::a ,stirring all the time. Remove from heat, cool slightly and pour into a 1 litre wet =- 6igerate for 3 - 4 hours until firm. Turn onto plate. Decorate with chocolate sauce, ~ and chocolate. Serves 5 - 6. - _ make a firmer jelly, add little more china grass powder.

COFFEE JELLY
Jelly can be made a day ahead. Turn onto plate 1 - 2 hours before serving. 1 litre milk 2 tsp instant coffee 1 tsp vanilla essence 2 l1z level tsp china grass powder 395gcan condensed milk 2 tsp custard powder

Mix coffee, china grass powder and custard powder with 1 cup milk. Bring to boil the resthe milk then add the coffee mixture and condensed milk to the boiling milk. Boil for minutes stirring all the time. Remove from heat, then add vanilla essence and pour into ~ litre wet jelly mould. Chill for 3 - 4 hours. Turn over onto platter and decorate with whip cream and chocolate. Serves 6.

OCOLATE MILK JELLY
can be made a day ahead. milk sp custard powder :: e el tsp china grass powder ::•..Isp cocoa _:-can condensed milk _ vanilla essence _ sweetened whipped cream :.... a grass powder, custard powder, - and half cup milk. Heat the rest of the :::en add the chocolate mixture and ed milk to the hot milk. Boil for 5 _~_.-' stirring all the time. Remove from add essence. Pour into a 1 litre uld. Chill for 3 - 4 hours until set. er and decorate with fresh cream - olate. Serves 6.

_

.!le

PEPPERMINT

JELLY
lOOg peppermint crisp chocolate 1/2 tsp peppermint essence pinch of green food colour l55g can cream

Jelly can be made a day ahead. Turn onto plate 1 to 2 hours before serving. 1 litre milk 2 112 level tsp china grass powder 1 cup vanilla ice-cream 200g = 112 can sweetened condensed milk 1 cup sweetened whipped cream

Bring to boil milk, china grass powder, can cream and condensed milk. Keep stirring to a scorching. Boil for 10 minutes, remove from heat and cool slightly. Add ice-cream, esser. and food colour. Mix well and pour into a 2 litre wet jelly mould. Refrigerate for 4 - 5 hour Turn jelly onto serving plate. Decorate with whipped cream and grated peppermint cris chocolate. Serves 6.

ALMOUSSE
- .:an be made a day ahead. Mousse can also be made a day ahead. Assemble cake 3 - 4 :: before serving. sponge cake page 16 strawberry jam milk el tsp china grass powder ~ cornflour _ sweetened whipped cream 395g can sweetened condensed milk 290g can cream 2 tsp vanilla essence 2 drops raspberry essence 2 egg yolks 250g fresh strawberries

:= 22.cmdeep cake pan with plastic wrap and - ~an until needed. Blend milk, china grass ::.... cornflour, condensed milk and yolks. :.-":: mixture until thick. Remove from heat - - . cream, vanilla and essence. Mix well then --.--~ prepared pan. Refrigeratefor 4 - 5 hours until -~cakeinto 3mm thick slices.Spread jam on two make a sandwich of 3 slices each. Wrap in Tap and freeze to set. Cut cake sandwiches thin slices, place on dessert as shown. with whipped cream and strawberries.

RAINBOW SQUARES
Dessert is best made a day ahead. This jelly takes time to prepare since each layer must ~ set before the next layer is added. 1 pkt black currant jelly (BOg) 1 pkt lemon or orange jelly 1 pkt raspberry jelly 1 pkt lime jelly 4 cups boiling water 1/2 cup sugar 2 1/2 cups cold water 2 full tblsp gelatin 2 cups milk 2 cups sour cream 2 tsp vanilla essence

In a bowl dissolve black current jelly in 1 cup boiling water. Add 1/2 cup cold water, stir tpour into a 32 x 22cm dish coated with non - stick spray. Refrigerate until set but not firm, about 30 minutes. In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand f minute, stir in milk and sugar, stir over medium heat until gelatin and sugar are dissolv Remove from heat, whisk in sour cream and vanilla until smooth. Divide mixture equally ir 3 bowls. Pour 1 part of cream mixture over black current jelly. Chill until set but not firm 60 minutes). Prepare remaining flavoured jellies as directed for black currant je:... Alternately, layer flavoured jellies with creamy gelatine layers, allowing each to set bef adding next layer. Top with lime jelly. Refrigerate overnight. Turn onto plate. Cut i:: squares or any shape. Serves 12 -15.

KT BAR MOUSSE
an be made a day ahead. . a sponge cake page 16 _ milky bar chocolate an cream whites whisked - Optional utter _ .••.•......... whipped fresh cream peppermint essence _-; e to lcm thickness. Cut cake to - - of 27 x 16 cm rectangle dish. ~ e milky bar chocolate, butter =eam and place over pan of --".==_ing water, stir until chocolate has dissolved. Cool. Fold in egg whites, fresh cream and ~~~:u'nt essence. Pour mousse over cake and spread evenly. Dust with a little cocoa. .ith fork. Decorate with chocolate leaves. Refrigerate for 3 - 4 hours. Serves 8 -10.

r RIBBON
aR~E:

CAKE'

.s best made a day ahead. This jelly takes time to prepare since each layer must be

e the next layer is added. wberry jelly (BOg each) earn (290g each) 2 pkts lime jelly (BOg each) 4 l1z cups boiling water

kt strawberry jelly in 11/2 cups boiling water. Pour into a 2 litre wet jelly mould . .: for 2 - 3 hours until firm. - ~ other pkt of strawberry jelly in % cup boiling water, cool, then add 1 can cream, ~. smooth. Pour on top of red jelly and allow to set for 3 - 4 hours until firm. :=' _ kt lime jelly in 11/2 cups boiling water. Cool then pour over pink jelly. Allow to _ - 3 ours until firm. :? t lime jelly in % cup boiling water. Cool then add 1 can cream, whisk until - :IT on top of green jelly. Allow to set for 7 - 8 hours or preferably overnight. Dip water for a few seconds. Turn on to plate just before serving. Serves 8 -10.

=:.

COCONUT CUSTARD
Dessert can be made a day ahead.
400g can coconut milk 1 cup milk 4 egg yolks % cup sugar Pinch of salt 1 full tblsp gelatin % cup water 1 cup whipped cream 1 tsp vanilla essence 1/2 cup grated coconut

Spray a 1 litre jelly mould with non stick spray. Whisk egg yolks and sugar in electric mr until light and creamy. Heat milk and coconut milk to just under boiling point and gradua pour into egg mixture, whisking continuously. Return mixture to pan, stir over very low h for about 10 minutes until mixture thickens slightly, add vanilla and salt. Do not boil. C Sprinkle gelatin over water in a small bowl, stand bowl in a pan of simmering water 11.:gelatin dissolves. Stir gelatin mixture into custard and set aside to cool to room temperate: Gently, fold whipped cream into custard until combined. Pour mixture into prepared mo . Refrigerate for 3 - 4 hours until set. Turn onto plate. Decorate with fresh grated coconu: fruit. Dessert can also be made in individual moulds. Serves 6-8.
Note: Coconut milk can be replaced by milk.

~~"aSODA

JELLY

---",I_-Inil water, china grass powder and sugar. Boil for 10 minutes. Remove from heat and _....r and flavouring. Pour into shallow pan so jelly is only 1cm thick. Chill for 1hour then cut into cubes. 1 tsp cream soda flavouring 1 tsp vanilla essence pinch of green food colouring 1 cup sweetened whipped cream

p china grass powder ondensed milk

- to boil with china grass powder and condensed milk. Boil for 10 minutes, stirring ---'e. Remove from heat then add cream, essence, flavouring and colour. Pour into a 2 "clly mould. Allow to set for 10 minutes then add the water jelly cubes into the jelly --:'Li1l 3 to 4 hours until firm. Turn over and decorate with fresh cream. Serves 8. for

CRUNCHIE ICE CREAM
Dessert is best made a day ahead. 2 litres vanilla ice cream 200g pkt ginger biscuits 4 x 40 g Crunchie chocolate bars
1/2 1/4

cup peanuts cup mini chocolate chips

Line a 24 x 24cm square cake pan with plastic. Crush biscuits coarsely, chop chocolate fin . and chop peanuts coarsely. Mix all ingredients together in large bowl. Fill ice cream prepared pan. Freeze for 2 - 3 hours. Divide ice cream into 3cm cubes. Leave in pan and fre overnight. Cut into 3cm cubes and serve. Serves 10 -12.

BERRY RING
Dessert is best made a day ahead. 2 cups clear apple juice 1/2 cup water 1 full tblsp gelatin 2 tblsp sugar 1 cup mixed berries SOOgvanilla ice cream

Sprinkle gelatin over water in a small bowl stand bowl in pan of simmering water, stir ur. dissolved. Combine apple juice, gelatin and sugar. Place berries in a 1 litre jelly mould ar pour jelly into mould. Allow to set for 5 - 6 hours or overnight. Turn onto plate and ser: with vanilla ice cream. Serves 4.

ICE CREAM PYRAMID
Pyramid can be made a week ahead.
1 litre strawberry ice cream 2 litres vanilla ice cream 1/4 cup cherries chopped 12 Tennis biscuits cup chopped nuts chocolate for decorating 112 cup desiccated coconut
1f2

Line foil in rectangle pan 21 x 27 cm. Chill pan in freezer for 20 minutes. Spread vanilla ice cream evenly into pan. Layout biscuits in 3 rows. Freeze. Meanwhile add cherries and nuts quickly into the strawberry ice cream and spoon it onto the middle row of biscuits like a pyramid. Freeze ice cream again for 2 - 3 hours until firm. Lift ice cream with foil from sides and fold into a pyramid. Shape well and freeze again until needed. Just before serving, drizzle with chocolate and sprinkle nuts and coconut over ice cream. Slice with electric knife. Serves 8.

OCOLATE AND VANILLA BOMBE
can be made a week ahead. Turn onto plate 15 minutes before serving. olate swiss roll chilled page 17 vanilla ice-cream chocolate ice-cream a 3 litre pudding bowl, line with plastic d freeze empty for 10 minutes. Slice sr 11into 1 cm thick slices and line all sides - Slightly soften vanilla ice-cream and _____z thick layer over swiss roll slices. Freeze _ - :.ITS until ice-cream is firm. Add nuts to __ .•. :::e ice-cream, fill into bowl, and level off __.•.. - er with plastic wrap and freeze at least _~. Turn onto plate and decorate with sauce, whipped cream and nuts. _optional: 112 cup chopped nuts chocolate sauce page 20

AVOCADO ICE CREAM
Dessert can be made a week ahead.
3 medium ripe avocados = 500g pulp 395g can condensed milk 1 cup milk 290g can cream 2 tblsp lemon juice 2 cups vanilla ice cream

Cut avocados in half, remove seeds and scoop out pulp. Combine all ingredients excep: cream in blender, blend until smooth. Stir in softened ice cream. Mix quickly and pour
cylinder
unn\ very

cake tin lined with -plastic, or -pOUTinto \ell-y m.ould. 13reeze. ice. cream. O'lerr full\.. Caxetu..\\-y un:ID.ou\d. ice cream., slice. and. se.-rve.. e.-rve.s'-\). S

AVOCADO CREAM
Dessert is best made 3 - 4 hours before serving.
3 medium avocados = 500g pulp 2 1/z cups milk % cup sugar 2 tbsp lemon juice

Cut avocado in half, remove the seed, scoop out all the pulp. Blend together avocado, ~ sugar and lemon juice until smooth. Pour into individual glasses and refrigerate for ~ hours. Serves 4. Note: Dessert can be made using low fat milk and diet sugar.

CHOCOLATE KULFI
Kulfi can be made 1 week ahead. Slice just before serving.
SOOml resh cream f 39Sg can condensed milk 1 can evaporated milk 2 tblsp cocoa 1 tsp instant coffee 1 tsp vanilla

Line 2 small loaf pans with plastic wrap and freeze empty for 30 minutes. Chill cr :;: condensed milk and evaporated milk overnight. Whip fresh cream and condensed milk c soft peaks form. Whip evaporated milk separately until frothy and double in size. Mix er and evaporated milk, whisk for 1 minute only. Divide into 3 parts. To one part add var. essence, to other part add coffee dissolved in 1 tbsp hot water then cooled. To the last part :;: sifted cocoa. In loaf pan first spoon vanilla kulfi, level off then spoon the coffee kulfi and las spoon the chocolate kulfi. Cover loaf pans with plastic wrap and freeze for 1- 2 days. Slice a serve. Serves 8. Note: Add flaked chocolate and nuts to kulfi, if desired.

COCONUT KULFI
Kulfi can be made a week ahead. Scoop onto plate just before serving. Add few halve' cherries for some colour. Instead of coconut, add 1cup marie biscuits crushed coarsely
1 litre milk 2 tblsp heaped cornflour 39Sg can condensed milk 1 can evaporated milk 1 cup full fresh cream whipped 1 cup desiccated coconut.

Chill evaporated milk overnight. Mix cornflour with 1/2 cup milk. Heat the rest of the IT. add the condensed milk and the cornflour mixture. Keep stirring until the custard is th; Cool completely then chill till ice cold. Whip evaporated milk till frothy, and double in ~ Fold together custard, evaporated milk, fresh cream and coconut. Pour mixture into a 2:"tub and freeze for 1-2 days. Scoop or slice and serve. Serves 8.

STRAWBERRY KULFI
Kulfi can be made a week ahead.
39Sg can condensed milk SOOmlfresh cream 1 can evaporated milk 2S0g punnet fresh strawberries pink food colour

Line two loaf tins with plastic wrap and freeze empty for 30 minutes. Chill all ingredier. overnight in the refrigerator. Chop half the strawberries and blend the rest of the strawberri with a little evaporated milk. Whip condensed milk and cream together until soft peaks fo Whip evaporated milk separately until thick and frothy then mix into the cream and whip f 1 minute only. Divide mixture into 3 parts. Spoon 1 part into loaf tin and level off. To oth mixture add chopped strawberries and a drop of pink food colour. Mix well and spoon on t _ of first layer. To the last mixture add the blended strawberries and few drops of liquid pir. food colour. Spoon this on top of second layer, cover with more plastic wrap and fre overnight. Sliceand serve. Serves 8. Note: For a neater finish, allow each layer of kulfi to freeze before adding another layer. Note: Use other fruits instead of strawberries e.g. mango, blueberries, raspberries, cannec peaches or apricots.

PISTAKULFI
Kulfi can be made a week ahead. Scoop onto platter just before serving. Instead of pistacr nuts add a cup of chopped almonds and few drops almond essence.
39Sg can condensed milk (or less) SOOmlfresh cream 1 can evaporated milk 1 cup coarsely chopped pistachio nuts 1/2 tsp cardamom essence 1/2 tsp green food colour

Line a deep 1 litre dish with plastic wrap and freeze empty for 30 minutes. Chill ingredients in refrigerator overnight. Whip condensed milk and cream until soft peaks fo Whip evaporated milk separately until thick and frothy then mix into the cream mixtur whip for 1 minute only. Add essence, pistachio nuts and green food colour to make a liz green colour. Spoon into dish and cover with plastic wrap. Freeze for 1 day. Scoop or slice ice cream and serve. Serves 8.

AERO TERRINE
Dessert is best made 2 - 3 days ahead.
1litre softly whipped fresh cream 200g can condensed milk 1 small vanilla sponge cake page 16 3 Aero chocolate bars chopped chocolate decorations 5 whole glace cherries chopped

Grease a 1 litre loaf pan and line bottom and sides with plastic wrap. Slice cake into 2, ther; cake to fit loaf pan. Leave aside 1 cup fresh cream for decoration and add condensed II'l.LJ the rest of the cream. Divide cream into 3 parts. To 2 parts of cream, add half the cho _ Aero chocolate. To 1 part of cream add chopped cherries. Spread 1 part of cream with chocolate at the bottom of loaf pan. Cover with 1 slice of :: spread cherry cream over cake and top with other slice of cake. Spread last layer of er :: cover with plastic wrap and freeze for at least 24 hours. Turn sideways onto plate. Dec _ with left over cream, Aero chocolate and chocolate decorations. Slice and serve frozen. Serves 6.

--==.

ON ICE CREAM
can be made a week ahead. melon chilled varulla ice cream diced fruits

.....,..t.:...~

_".-Li:;~"" ripe

-.- le from the stem end of melon. Remove -=-~d pips and stringy pieces. Spoon out -.:>'on flesh, chop into small pieces and -"'"-_-e it with the fruit. Mix the fruit into the .mED:-:a ice cream and fill into the melon shell. e piece of melon from hole and freeze melon for 8 - 9 hours. Slice into -= =-;:: 0 serve. Serves 4 - 6.
..&J,& •.••

Y ICE CREAM
tsp cherry essence few drops pink food colour 1/4 cup green cherries
112

vanilla ice cream - opped nuts opped red cherries

. :=.1 litre loaf pan and line bottom and sides with plastic wrap. Freeze empty pan for 10 - -:' tes. Mix half the ice cream with the chopped cherries and spread evenly at the ; loaf pan. Freeze 2 - 3 hours until frozen. Add cherry essence, food colour and nuts - er ice-cream and spread evenly over vanilla ice-cream. Cover with plastic wrap and ~.;;: ..•. east 24hours. Turn onto platter. Decorate with cherries. Sliceto serve. Serves 5. =.-_.

STRAWBERRY
4 egg whites 1 level cup castor sugar 1 tsp vanilla essence 1 tsp white vinegar

ROULADE
1 tsp cornflour SOOmlsweetened whipped cream 112 cup strawberry jam 2S0g fresh strawberries sliced

Dessert is best made 2 - 3 hours before serving. Fill meringue 1 - 2 hours before serv~

Preheat oven to 180°C. Line a 32 x 25cm swiss roll pan with foil extending over edges spray with non - stick spray. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks: Gradually fold in vanilla essence, vinegar and cornflour. Spread mixture into prepar evenly. Bake in heated oven for 13 - 15 minutes until light brown. Turn meringue onto tea towel. Cool completely. Spread jam over meringue, spread er over jam, place strawberries randomly on cream. Carefully roll meringue like swiss r Refrigerate for 1 hour. Decorate with more cream and strawberries. Serves 8.

CHIE MERINGUE
kg;::;::

is best made 5 - 6 hours before serving. Fill 1 - 2 hours before serving.
500ml sweetened whipped cream 3 small Crunchie chocolate bars % cup chocolate sauce page 20 112 cup flaked almonds

_ ... ::: oven to 180°C. Line a 30 x 24 cm swiss roll pan with foil extending over edges, and __ ? e down, spray with non - stick spray. ez whites until soft peaks form, gradually add sugar and beat until stiff peaks form. vanilla essence and crushed biscuits. Spread mixture into prepared pan evenly and 2 with flaked almonds. Bake in heated oven for 7 minutes then lower heat to 140°C and .,.40 minutes until crisp. Turn meringue onto tea towel and cool completely. Spread __ ,-_._-:esauce on meringue, spread cream over chocolate sauce, sprinkle with two Crunchie are bars broken into pieces, and carefully roll meringue like a swiss roll. Decorate with ~ d Crunchie chocolate. Drizzle with chocolate sauce. Serve chilled. Serves 8.

PEACH MARSHMALLOW MERINGUE
Dessert is best made 2 - 3 hours before serving.
6 egg whites % cup castor sugar 2 tsp vanilla essence 1 tblsp white vinegar 1 tblsp heaped cornflour 500ml sweetened whipped cream 1 can peach slices

Preheat oven to 180°C.Line base and sides of 2 round 20cm tins with grease proof Spray with non - stick spray. Beat egg whites on medium speed until soft peaks form. Gradually add V2 cup castor until thick and foamy but not stiff. Fold in vinegar and vanilla essence then fold in the rest of the sugar and cornflour, ~just combined. Don't over mix. Pour into prepared pans and bake in heated over minutes. Switch off oven and leave meringues in oven for 5 minutes. Remove frorr; Turn onto plate and turn over again onto towel. Cool completely. Sandwich and decorax whipped cream and peach slices. Serve chilled. Serves 8.

Note: Dessert can also be served with strawberries or raspberries.

'CII:OCOLATE NUT MERINGUE
_ gue can be made a day ahead. Keep in oven or in airtight container. Fill 1 - 2 hours .~""'---~_ erving.
pinch of salt 1 tblsp cocoa

sweetened whipped cream _ chopped nuts toasted
~-,--=--=- oven

-

50g chocolate grated coarsely

to 140°C. Line large baking tray with foil, shiny side down, and dust liberally =- ur. Mark 3 circles of Locm diameter at least 6cm apart and away from edge. Beat egg es until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in salt _~~d cocoa. Fill meringue into a plastic bag, snip a corner, pipe into 3 circles. Bake in .:.oven for 45 minutes then reduce heat to 100°C and bake for 2 hours. Switch off oven eave in oven to cool with door ajar. Cool completely. Mix cream, nuts and grated __- "__ Use filling to sandwich and cover two rounds of meringue. Coarsely chop the e. --~-; g meringue and press onto cake. Drizzle with melted chocolate. Serves 6 - 8.

STRAWBERRY

MERINGUE

Meringue can be made 2 - 3 days ahead. Keep in airtight container. Assemble c -before serving. . Fillingo· Meringue:
4 egg whites % cup caster sugar 1 tsp lemon juice or white vinegar 3 tsp cornflour pinch of salt SOOmlsweetened whipped 2S0g fresh strawberries 2 tblsp caster sugar

Preheat oven at 140°C.Draw two rectangles 8 x 30cm on wax paper, place on bakins Dust wax paper with little cornflour. Whisk egg whites and salt until soft peaks forrr sugar bit by bit and whisk until the mixture is stiff and retains its shape. Fold in and cornflour using a metal spoon. Divide the mixture into two. Spoon mixture into large ,....--_.a:n"' piping bag fitted with 5mm plain nozzle. Pipe evenly over rectangles on the wax paper. Bake for 45 minutes or until meringue is crisp and dry. Turn off oven and leave to dry in oven. Place 1 meringue layer on a serving platter, spoon half the cream on top. Topwithsliced strawberries and dust strawberries with castor sugar. Place other layer of meringue and decorate with more cream, strawberries and chocolate. Note: Meringue retains the exact shape you pipe. So make sure you have a neat finish. Serves 10-12.

VLOVA
.ova can be made a week ahead. Keep in air tight container. Fill pavlova just before ing.
o-whites p castor sugar heaped cornflour white vinegar 200ml fresh cream 250g punnet strawberries 1 tblsp icing sugar 1 tsp vanilla essence

en tray with foil, grease foil, dust with cornflour and mark an 18cm diameter circle

-", egg whites in electric mixer until soft peaks form, gradually add sugar. Whisk until -: dissolved between additions. Fold in cornflour, vinegar and vanilla. Spread 1/3 of ~ re over circle, leaving a lcm border. Fill remaining mixture into a piping bag fitted with ._,_~.or fluted nozzle. Pipe a thick border around meringue to form a shell. Remember the : -, not alter with baking. ill ::: 120°C for 30 minutes then reduce heat to 110°C and bake for another hour until ~ e is dry and firm to the touch. Cool in oven with door ajar. .rearn and sifted icing sugar until stiff. Fill meringue shell with cream and decorate with :: awberries. Serves 8. er fruits can be used instead of strawberries e.g. bananas, kiwi, pineapple, tinned =:-ned peaches etc.

CHOCOLATE MOUSSE
This dessert is best made 6 to 8 hours before serving. 150g dark chocolate (Albany or bournville) 3 eggs separated 1 cup full fresh cream 2 tblsp heaped icing sugar 1 tsp vanilla essence

Melt the chocolate in a small bowl over a pan of simmering water, cool slightly before s in egg yolks. Whip the cream, vanilla essence and icing sugar until soft peaks form gradually fold the cream into the chocolate. Whisk the egg whites until stiff peaks forrr carefully fold into the chocolate mixture. Spoon mixture into tall sundae glasses or a ;: litre bowl. Decorate with fresh cream and chocolate. Chill 4 - 5 hours before serving. Serves6-8.

PINEAPPLE

CHEESE CAKE
1 tblsp gelatin % cup water

Dessert can be made a day ahead. 1 thin round sponge cake page 16 440g can crushed pineapple - drained 1 full cup whipped fresh cream 1 full cup Greek yogurt or cream cheese ~395g can condensed milk or less

Grease a 1 litre ring mould and line with plastic wrap. Sprinkle gelatin over water in S:I:" bowl, stand in pan of simmering water until dissolved or microwave on high for 30 secor Beat yogurt, beat in condensed milk and gelatin mixture, and gently fold in the pineapple ~ whipped cream. Pour mixture into the prepared ring mould and spread evenly. Cut cake t top of ring mould. Place on cream mixture. Press down lightly and cover with plastic v\ Refrigerate for 3 - 4 hours. Turn onto plate, decorate with more fresh cream and pinea _ pieces. Serves 8. Note: Dessert can also be made in a spring form cake pan with cake at the bottom and filling on top.

ORANGE CHEESE CAKE
Cheese cake can be made a day ahead, keep covered in refrigerator. Crust
IIOg digestive biscuits crushed finely 60g butter melted

" Fillingo·
250g cottage cheese or cream cheese I full tblsp gelatin 250g = I full cup fresh cream whipped
1/4

cup water

% cup castor sugar
Vzcup fresh orange juice

Lightly grease a 22cm spring form pan and line base and sides with plastic wrap. C biscuit crumbs and butter. Mix well and press mixture firmly over base of prepar Refrigerate while preparing filling. Sprinkle gelatin over water in small bowl, stan in pan of simmering water, stir until dissolved or microwave on high for 30 seconds. C room temperature. Beat cheese until creamy, gradually beat in castor sugar, orange juice and gelatin. Ge:fold in whipped fresh cream. Pour mixture over prepared biscuit crust base. Spread evenly and refrigerate for 3 - 4 hours until firm. Decorate with orange slices and £res.... cream. Serves 8.

•..•.•AJQUEREDCHEESE CAKE .
ssert can be made a day ahead .
••••• _'-'iL

round chocolate cake page 26 cottage cheese - cups fresh cream whipped cup crushed pineapple drained

1 tblsp full gelatin 1/4 cup pineapple juice or water 200g = 1/2 can condensed milk

""-:=...0..::-"-

a 20cm round spring form cake pan. Line bottom and sides with plastic wrap. Cut - e into 3 layers (each layer should not be more than 1 cm high) place l1ayer at the _,----. of prepared pan. ......• ~ er 2 layers into 3 circles each 3112 cm wide and the centre can be 7cm in diameter. =.? a little filling on cake in pan and place one of the inner rings in the centre. Fill ~ in centre and outer space, level off, then place outer ring of cake and centre circle of cake. Fill filling in middle. Make another two layers in this way. Cover cake with plastic wrap and refrigerate for 3 - 4 hours. Turn onto plate. Decorate with more fresh cream and fruit slices. Serves 10. Filling: Sprinkle gelatin on water in a small bowl, stand bowl in pan of simmering water. Stir until dissolved or microwave on high for 20seconds. Beat cheese and condensed milk, beat in gelatin mixture. Fold in strawberries or pineapple, and then gently fold in whipped cream. Note: Strawberries or granadilla pulp can be used instead of pineapple.

COCOPINA DESSERT
Dessert can be made a day ahead.
440g can crushed pineapple 2 tblsp gelatin 1/2 cup cold water 400ml can cream of coconut 1 full cup whipped cream % cup icing sugar l1z cup desiccated coconut 1/2 cup chopped nuts

Spray a 1.5 litre jelly mould with non stick spray. Drain pineapple, reserving ju; pineapple aside. Sprinkle gelatin over cold water in small bowl, allow to soak for 1 stand bowl in pan of simmering water until gelatin dissolves. Combine gelatin, cream of coconut, icing sugar and pineapple juice, cover and refrigers 30 minutes or until thickened, stirring occasionally. Fold in desiccated coconut, nuts, crushed pineapple and whipped cream. Pour mixture prepared mould. Cover and refrigerate for 3 - 4 hours until firm. Turn onto plate, d with pineapple rings and fresh grated coconut. Serves 8.

RAWBERRY
~ cts

CHEESE CAKE
2 full cups sweetened whipped cream lOOgdigestive biscuits crushed 50g butter

- essert can be made a day ahead. strawberry jelly (80g each) ps boiling water punnet strawberries _ cottage cheese
'2

I - 8 strawberries in half and place at the bottom of a 1 litre wet jelly mould. Dissolve

kts jelly in 2 cups hot water. Cool. Pour half into jelly mould and allow to set until firm. - cottage cheese until smooth, beat in left over jelly then gently fold in whipped cream and -'---_'T)edstrawberries, spread this mixture over the set jelly evenly. - utter, stir in crushed biscuits, spread on top of cheese mixture, press down lightly ::='ill for 3 - 4 hours until firm. Dip mould in hot water for a few seconds. Turn onto - and serve. Serves 6 - 8. • Desert can also be made in a spring form pan with biscuit at the bottom and filling and jelly on top.

------~

CHOCOLATE BAKED CHEESECAKE
Dessert is best made a day ahead.
lOOg dairy milk chocolate 2 eggs 2 tblsp castor sugar 200g Romany Creams crushed coarsely l25g butter melted l55g can cream 250g tub cottage cheese

Preheat oven to 150°C. Combine biscuit crumbs and butter, mix well. Press mixture over base and sides of an 18cm spring form tin. Refrigerate while preparing filling. Beat eggs and castor sugar in electric mixer for 2 minutes, add in cottage cheese and ~ chocolate. Lastly add cream. Beat until smooth then pour into prepared pan. Bake at 1- 60 minutes or until just firm in centre. Cool in oven with door ajar. Refrigerate for 6 - 7 : Decorate with fresh cream. Serves 6.

~ftCONUT

CHEESE CAKE

can be made a day ahead. · 18 cm round chocolate cake page 26 raspberry jam gelatin water 250g cottage cheese 1 full cup whipped fresh cream 200g condensed milk 1 cup fresh finely grated coconut

- and line an 18cm round spring form cake pan with foil. Place cake at bottom of pan. -.3. jam evenly over cake. Sprinkle gelatin over water in small bowl, stand in pan of ering water until dissolved. Beat cottage cheese until smooth, add in condensed milk, -"zelatin and grated coconut. Mix well then fold in whipped cream, then spoon mixture _ into prepared pan. Cover with plastic wrap and refrigerate 5 - 6 hours or overnight. a e with chocolate. Serves 6. eplace fresh coconut with dessicated coconut. Cottage cheese can also be replaced by -hipped cream.

CARAMEL CHEESE CAKE
Dessert can be made a day ahead.
lOOg butter 200g pkt Tennis or ginger biscuit 375g can caramel treat 250g cottage cheese 290g can cream 1 tblsp lemon juice 1 tblsp full gelatin 1J4 cup water 1 cup whipped cream

Grease a 22cm spring form cake tin. Crush biscuits coarsely, mix with melted butter mixture down into cake tin and refrigerate. Mix cheese and caramel treat in electri until smooth. Sprinkle gelatin over water in small bowl, stand in pan over simmerinz Cool slightly then add to cheese mixture, add in cream and lemon juice. Mix well. mixture into prepared pan, refrigerate for 3 - 4 hours. Decorate with extra whipped and caramel chips. Serves 6 - 8. Caramel chips
1fz cup castor sugar 1 tblsp chopped nuts

=-

Melt sugar in a heavy sauce pan over medium heat. Stir until a golden brown syrup f Pour caramel onto sheet of foil paper, spread quickly and sprinkle with nuts. Allow t completely then roughly chop into pieces.

SIC CHEESE CAKE
Marie biscuit crushed _ butter melted _ cottage cheese icing sugar ing p water fruit cocktail 1 tsp vanilla essence 1 tblsp lemon juice 2 full cups whipped fresh cream

1 tblsp gelatin % cup syrup reserved from fruit cocktail

~ ine biscuit crumbs and butter and mix well. Press evenly over base of 22cm spring tin. Refrigerate until firm.
-=: cheese,

icing sugar, vanilla essence and lemon juice until smooth, fold in cream. Pour over base. Refrigerate for 3 - 4 hours until firm. Arrange fruit over cheese cake and - zelatin topping over fruit. Allow to set for 1- 2 hours until firm. Serves 6 - 8. ing: Sprinkle gelatin over water in small bowl. Stand in pan of simmering water. Stir dissolved. Stir gelatin into the fruit juice. : Use strawberries, kiwi, granadilla etc. : Instead of gelatin use a pkt of flavoured jelly.

CHOCOLATE PIE
Dessert can be made a day ahead. 150g white marshmallows 1 cup milk 200g dairy milk chocolate 1 pkt Romany Cream biscuits (200g)crushed 75g butter melted 1 cup whipped cream chocolate curls for decorating

Combine crushed biscuits and butter, press onto the bottom and up the sides of ar: :. spring form tin. Combine marshmallows and milk in a saucepan, stir until marshmallows have melte chocolate and stir until chocolate has melted and mixture is smooth. Allow to cool to temperature. Refrigerate for 40-45minutes until thickened, stirring occasionally. Fold cream into chocolate mixture. Pour mixture into prepared pie crust. Refrigerate for ~ hours until set. Decorate with chocolate curls. Serves 6 - 8.

BANANA CARAMEL TART
1 recipe short crust pastry page 76 200g caramel treat 30g butter 1 tblsp golden syrup 2 medium bananas sliced 2 medium bananas for topping 50g dark chocolate 1/2 cup chopped nuts 2 cups whipped cream 2 tblsp lemon juice

Prepare pastry tart according to instructions and bake. Place caramel treat, butter golden syrup in a small heavy based pan. Stir over medium heat until it boils. Cool slightly. Arrange bananas over pastry, sprinkle with nuts. Pour caramel over banana's and srn with the back of a spoon. Refrigerate for 30 minutes until firm. Pipe fresh cream over cararr and arrange slices of bananas, brush with lemon juice. Drizzle with melted chocolate. Chill, 3 hours. Serves 8.

VERY LEMON TART
Tart is best made 3 - 4 hours before serving. Short c••••t pastry s 11/2 cup plain flour 1/4 cup icing sugar 90g butter 2 egg yolks, lightly beaten 1 tblsp iced water

Preheat oven to 210°C. Brush rim of a 22cm tart tin with melted butter. Sift flour ansugar into bowl. Rub butter into flour with fingertips until mixture is fine and crumb _yolks and bind to a firm dough, adding little water if necessary. Knead lightly until wrap in plastic bag and refrigerate 30 minutes. Roll pastry out on baking paper to a round. Transfer pastry to tart tin, trim edges. Cover pastry with wax paper, fill with r; dried beans. Bake for 10 minutes then remove paper and rice and bake for a further 10 rrur or until lightly browned. Cool completely. Filling 3 eggs 6 yolks 1 cup sugar

1 cup lemon juice 1 cup fresh cream

Preheat oven to 160°C. Beat lightly eggs, yolks and sugar, stir in lemon juice and cream. ~ the mixture through a strainer into the baked tart shell and place the tart pan on a baking _ Bake it in the lower third of the oven until the filling is set, approximately 50 minutes. Sprir tart with icing sugar, let tart cool completely before removing the sides of the pan. Serve ~ room temperature. Serves 8.

..,...-~---

ssert can be prepared 7 - 8 hours ahead. Bake 1 hour before serving. i:pe short crust pastey page 76

~ apple ~.-._... pear _ p brown sugar

tsp mixed spice 30g butter
1/4

;. t oven to 180°C. Grease a 17cm pie dish with butter, divide dough into 2. Roll out each .:....<ing paper to a 22cm round. Line pie dish with pastry. Refrigerate until needed. Peel and -.::. pIe and pear. Combine apples, pears, sugar and mixed spice. Transfer mixture to pie Dot with butter. Brush the edge of the bottom crust with water. Transfer other pastry - e apples. Trim off excess pastry. Seal edges with fork. Decorate pie with trimmings. -_with egg white and sprinkle extra sugar on top. Bake for 40 minutes until golden -=- Serve hot or cold with custard. Serves 6.

APPLE TART
1 recipe short crust pastry page 76. 3 apples 1 recipe creme patisserie (below) 1 tblsp apricot jam Ceeme patisserie 2 tblsp flour 2 tblsp cornflour 3 tblsp sugar SOOml ilk m 1 tsp vanilla essence 3 egg yolks 1/2 cup can cream

Preheat oven to 180°C.Grease a 22cm tart pan very lightly with oil. Roll out pastry on ~paper to a 25cm round. Transfer to tart pan. Cover pastry lined pan with a sheet 0 - :: proof paper. Spread a cup of dried beans or rice over paper. Bake for 15 minutes. paper and beans. Return pastry to oven for 10minutes until light golden. Set aside to c Creme patisseeie Heat milk, mix egg yolks and sugar in blender, add flour, cornflour, and vanilla. A milk gradually to yolk mixture while beating. Pour custard back into pot and heatst; continuously on medium heat until custard is thick and coats back of spoon. Do n : Remove from heat. Add cream and cool. Peel, quarter and core apples, cut into thin slices and arrange them, overlapping slight the pastry. Pour custard over apples. Bake for 25 - 30 minutes until the apples edg - turning brown. Warm apricot jam and brush over tart. Serve warm or cold with cus; Serves 8. Note: Creme patisserie can be used as a custard with fruit or in trifles, or as a fillir eclairs.

APPLE CRUMBLE
3 apples 1/3 cup brown sugar Crumble 1 cup all purpose flour lOOgbutter 1/2 cup brown sugar % tsp cinnamon % tsp mixed spice

cup coconut 1fz cup muesli
1/2

Preheat oven to 180°C.Peel, quarter and core apples. Cut into thin slices. Combine app sugar and spices and place into a 20cm square oven proof dish. Melt butter, mix together flour, sugar, coconut and muesli. Pour in butter and mix "\Sprinkle crumble over apples. Bake for 30 minutes until crisp and gold. Serve warm "\\ custard. Serves 8 -10.

STRAWBERRY TART
Tart can be made a day ahead. Keep in airtight container, fill tart 2 - 3 hours before s Pastry 11/2 cups plain flour 2 tblsp icing sugar pinch of salt 3 tsp cooking oil Filling SOOg fresh strawberries 2S0ml sweetened whipped cream

100g cold butter
2 egg yolks

2 tblsp ice cold water 3 tsp lemon juice Strawbel"ry Glaze % cup strawberry jam % cup water.

Mix all the dry ingredients together. Rub in the butter and oil lightly with fingertips. B -yolk, lemon juice and water, add to flour to make a firm dough. Knead lightl . well in plastic sheet and refrigerate for 20 - 30·minutes. Roll out 3rnrn thick on a £ board and line pastry in a 25cm loose bottomed tart tin. Cover with a piece of paper, . beans or rice and bake for 15minutes at 210°Cthen reduce heat to 180°Cand bake for ar la minutes until light brown in colour. Cool completely, discard paper and rice. Fill tar; strawberries. Combine ingredients for glaze and pour evenly over strawberries. D with swirls ofwhipped cream. Serves 6. - Note: Any other fruits can be used in this tart e.g. canned peaches, raspberries, blue and pears.

VIT TARTLETS
-:s can be made a day ahead and can be filled 2 - 3 hours before serving .

.pe pastry page 80 assorted fruits and berries s sweetened whipped cream - same recipe for pastry from strawberry tarts. Roll out dough 3mm thick on a floured .- and use to line mini tarts shells. Neaten off edges, cover with a piece of paper, fill with _and bake at 180°C for 10 - 15 minutes until light brown. Cool completely discard paper - rice. Fill each tart with a tblsp of whipped cream, top ----fruit and brush liberally with glaze. Serves 12.
e

water or fruit juice el tsp cornflour icing sugar - ingredients and boil for 5 minutes :hick. Cool completely.

CHERRY CANOPY
This dessert is best assembled 1 - 2 hours before serving. Pastry can be baked a day a and packed in an air tight container.
1 can cherries 2 cups sweetened whipped 1 pkt phyllo pastry 60g melted butter 250g punnet fresh cherries

cream

Follow directions on phyllo pastry, layer 5 sheets of pastry, brushing each with melted as they are stacked. Using a 9cm round cutter as a guide, cut stacked pastry into rounds ~ a sharp knife. (three per dessert), place phyllo stacks on baking sheet. Bake at 180°C' minutes until golden brown. Remove from oven and cool. Pipe ruffles with fresh cream phyllo layer, top with cherries, repeat for 2 more layers and stack. Decorate with ~ cherries. This dessert can also be made wi th rasp berries or strawberries. Serves 10-12.

PHYLLO BANANA TART
Dessert can be prepared a day ahead. Bake 30 minutes before serving. 3 bananas sliced 50g chopped pecan nuts 5 red and green cherries chopped. ; 125g melted butter 3 - 4 sheets phyllo pastry halved % cup brown sugar

Preheat oven to 180°C. Grease a 15 x 20cm rectangle dish with butter. Brush each phv pastry with butter and layer them in a dish so that the sides of the pastry overlap the eds Heat the remaining butter and sugar until the sugar has dissolved. Gently fry the banenas the mixture and spoon everything on top of the phyllo pastry layers. Scatter the nuts z; cherries on top. Bake for 15 - 20 minutes until golden brown. Serve warm with custard. Serves 4-6.

FRUIT PIZZA
Biscuit can be made 2-3 days ahead. Fill pizza 2-3 hours before serving. Base
125g butter 1f2 cup castor sugar 1 tsp vanilla essence 1 egg 1 tsp baking powder 2 cups all purpose flour 2 tsp lemon juice 1 can pineapple chunks drained 125g fresh strawberries halved 1 kiwi fruit peeled and sliced 1 mandarin peeled (naartji) cup hot water

Topping
cup whipped cream 125g cream cheese 1/3 cup icing sugar 1Jz tsp vanilla essence 2 firm bananas sliced
l/z

Glaze
1 full tblsp apricot jam
1f4

Biscuit Base: Beat butter, vanilla and castor sugar until smooth then add in eggs. Fo, baking powder and sifted flour to make a firm dough. Roll out a large 32 cm circle on paper. Cut out edges with pastry cutter. Prick with fork, place on oven tray and bake 170°Cfor 15- 20minutes until brown. Cool completely. Topping: Beat cream cheese, vanilla and icing sugar until smooth. Fold in whipped er - then spread over biscuit. Toss bananas in lemon juice. Arrange pineapple, strawberri bananas, kiwi and mandarins over cheese mixture, refrigerate for 1 hour. Glaze: Combine jam and water until smooth. Brush over all the fruit. Serves 10 - 12. Note: Use fresh cream only instead of cream cheese.

EAR AND CHOCOLATE TART
-=- art

can be made a day ahead.

recipe short crust pastry page 76 g can pears eggs ~cup sugar blsp flour cup fresh cream g dairy milk chocolate blsp desiccated coconut p vanilla essence -.cheat oven to 180°C.Prepare tart as in recipe, . not bake. Beat lightly eggs, vanilla, flour ..-:.~;. .~ " sugar in electric mixer. Mix fresh cream :il combined. Grate pears, mix into egg 1~·.· .,-:;!~~~ ture. Pour mixture into raw tart. Bake for 40 utes until filling is firm. Remove from oven and cool completely. Melt chocolate over _ vater, stir until smooth. Spread melted chocolate over tart, sprinkle with coconut. Chill ~ ours before serving. Serves 6- 8.

CONUTTART
-=:ertcan be made 6 - 7 hours before serving. Dessert can also be served warm with ice cream ::I5tard. .pe short crust pastry page 76 p raspberry jam .•butter p castor sugar dium sized eggs whisked full desiccated coconut
1/2 cup all purpose flour 1 tsp vanilla essence 1/3 cup extra desiccated coconut 1 tblsp icing sugar

. eat oven to 180°C.Roll out pastry and use to line a 23cm tart pan. Spread jam evenly _ pastry. Mix butter, _~sugar and vanilla in z tr ic mixer until rh, add the eggs. Fold :. cup desiccated . ut and sifted flour. '.. spread the mixture ' -' e jam. Sprinkle 1/3 .: coconut over tart. ~ for 40 minutes until ?astry is brown and ':illing has risen. -e from oven and _ ore removing from Just tart with icing - and serve. Serves 8.

NAPOLEON CAKE
1 roll (400g) puff pastry 500ml sweetened whipped cream 1 vanilla sponge cake page 16 1/2 cup raspberry jam

Preheat oven to 210°C. Roll out pastry 25 x 42cm. With a sharp knife or a pastry cutter c-pastry into 5 x 7cm pieces. Prick half the pieces with a fork, place on greased baking tray. B 7 -10 minutes until light brown. Slice cake to 1 cm thick slices, then cut to the size of baked .:..... pieces. Assemble cake by spreading the pricked pastries with cream, spread cake pieces OT" side with jam and place on cream, jam side down. Spread more jam on top of cake. Pipe C' on jam and place a piece of unpricked pastry on top. Dust with icing sugar. Chill for 3 - 4 h Serves 15.

CREAM HORNS
1 roll (400g) puff pastry 1 egg beaten 1 cup sugar 2 cups sweetened whipped cherries to decorate 1fz cup raspberry jam cream

Roll out pastry and trim to a rectangle measuring 50x 24 cm with a sharp knife. Cut the pastry 1.5 x 50cm ribbons. Brush one side of each pastry strip with a little egg. Preheat oven to 21 Thoroughly grease 16 cream horn tins, roll or wind each pastry strip around a cream horn starting at the tip and ensuring that the pastry overlaps, with no gaps, as it is rolled onto the Press the end of the pastry down. Freeze for about 30 minutes. Brush cones with egg, dip in and place 2cm apart, with fold on underside, on greased baking tray. Bake for 7 -10 minutes golden brown. Cool completely. Twist cones to remove metal cones. Place a spoon of rasp jam into each horn. Pipe fresh cream into the horns and decorate with cherries. Serves 16.

CUSTARD BASKETS
1 roll puff pastry 400g 100g chocolate 500ml thick custard chilled page 25 1 cup sweetened whipped cream 1 can fruit cocktail chilled

Preheat oven to 210°C. Roll out pastry to approximately 27 x 45cm rectangle, with a 9 round cutter, cut out 15 rounds. Place pastry rounds in muffin pans. Place pieces of baki: paper on pastry and fill with dry beans or rice. Bake pastries for 12 - 15 minutes untilli brown, then cool completely. Discard paper and rice. Melt chocolate over hot water, stir ur. smooth. Coat inside of pastry baskets with chocolate and allow to set £or 15 - 20 minutes. each basket with 1 tblsp of custard, pipe a rosettle of fresh cream on custard. Arrange a f pieces of fruit on cream. Serves 15.

r-

ICE CREAM NESTS
1 roll puff pastry (400g) 1 egg 1 can mixed berries llitre vanilla ice cream Preheat oven to 220°C.Roll out pastry on a floured surface 24 x 28cm and cut out eighteen 8 x 8 squares. Cut a small square window out of 9 squares. Whisk the egg and brush the outer ed of all the squares. Place each hollow square on top of each solid square and arrange them on baking sheet. Bake for 12 - 15 minutes or until golden brown and puffed. Cool completeh Place a scoop of ice cream in each pastry nest. Drain the berries, scatter afew on each nest anc pour a tsp of berry juice on each nest. Serves 9. Note: Pastries
{j)j'~,? {j)j'~

can be baked a day ahead. Fi1l2 hours before serving.
86

BUTTER SCOTCH PUDDING
Pudding is best made 40 minutes before serving. Pudding can be prepared 3 - 4 h ahead and placed in refrigerator. Bake for 30 minutes before serving. 1 cup flour 3 tsp baking powder 1/2 cup sugar Pinch of salt 2 tblsp chopped nuts Syrup 1 cup water 1/2 cup sugar % cup milk 90g melted butter 1 beaten egg 1 tsp vanilla essence 1 mashed banana - optional

% cup golden syrup

Grease a 1.5 litre deep dish with extra butter. Sift flour and baking powder, add nuts, sugar and salt. Combine melted butter, milk, egg, banana and vanilla essence. Add to sifted flour, stir until all ingredients are just combined and mixture is smooth. Do not beat. Pour mixture into prepared dish. Syrup Place water, sugar and golden syrup in sauce pan and stir over medium heat until dissolves. Pour gently over pudding. Bake at 180°Cfor 20 minutes or until pudding is firrr the touch. Serve hot with custard. Serves 8-10.

J

CHOCOLATE SELF SAUCING PUDDING
CUpSall purpose flour _ tblsp cocoa .: 4 cup castor sugar g butter melted
1/2

% cup milk 2 full tsp baking powder 2 eggs lightly beaten 2 tblsp chopped walnuts

nee 2 cups milk cup water

150g dark chocolate

-:Teasea 2 litre deep dish with butter. Sift flour, cocoa and baking powder, add sugar and - ts. Combine melted butter, % cup milk and eggs, then add to sifted flour, stir until all the ..:-gredients are just combined and mixture is smooth. Do not over beat. Pour into prepared
-'~h.

nee: Place milk, water and chocolate in small pan and stir over low heat until chocolate and mixture is smooth. Pour gently over pudding mixture. Bake at 180°C for 30 :: minutes until pudding is firm to the touch. Serve hot with ice cream or fresh cream. ding is best made 45 minutes before serving. Pudding can be prepared 3 - 4 hours ahead placed in refrigerator. Bake for 1 hour before serving. Serves 8-10.
=~ melted

COCONUT BISCUIT PUDDING
Dessert can be made a day ahead. 125g butter 1fz cup castor sugar 1 large egg 1 tsp vanilla essence 1/2 cup chopped almonds 210g can cream chilled 1/2 cup desiccated coconut % pkt Tennis biscuit 1/2 cup warm milk

Beat butter, castor sugar and vanilla essence in electric mixer until very smooth. Add ~ nuts and coconut and beat for 2 - 3 minutes. Whip cream separately until smooth the:: into butter mixture. Mix well. Line a 20 x 12 cm rectangle dish with a double layer of biscuits dipped in warm milk. Po the mixture on the biscuits and level off. Cover with another double layer of biscuits ci:;in warm milk. Cover the biscuits with the rest of the mixture. Decorate with chocolate Serves 8.

Note: Sprinkle roasted almonds in between the layers and on top to decorate, if desir -

RIE CHOC PUDDING
Dessert can be made a day ahead. 125gunsalted butter 1. 2 cup castor sugar tsp vanilla essence large egg 2 tblsp cocoa powder 290g can cream chilled % pkt Marie biscuit 112 cup warm milk

3eat butter, castor sugar and vanilla essence in electric mixer until very smooth. Add in egg and cocoa and beat for 2 - 3 minutes. Whip cream separately until smooth then fold into _utter mixture. Mix well. Line a 20 x 12 cm rectangle dish with a double layer of Marie biscuits .iipped in warm milk. Pour half the chocolate mixture on the biscuits and level off. Line with ~ other double layer of biscuits dipped in warm milk. Cover biscuits with the rest of the .::.ocolate mixture. Decorate with chocolate curls. Chill for 3 - 4 hours. Serves 8.

PINEAPPLE UPSIDE DOWN PUDDING
Dessert can be made a day ahead. Custard can also be made a day ahead.
125g butter or margarine 1 level cup brown sugar 440g can pineapple rings 9 red glace cherries 1 tblsp sultanas 2 tblsp desiccated coconut

Pudding
150g butter 1 cup castor sugar 11/2cups plain flour 2 tsp baking powder 3 eggs beaten pinch of salt 1/3 cup milk

Grease a 1.5 litre oven proof dish. Cream 125g butter and brown sugar. Spread over bot; and sides of dish. Arrange pineapples at bottom and sides of dish, place cherries in betwe pineapples, sprinkle sultanas and coconut over pineapples and cherries. Pudding: Cream 150g butter and castor sugar. Fold in the rest of the ingredients. Spoon ~ bowl with pineapples, cover with foil and seal edges well. Steam in a double boiler for: hours, or bake in a pan of hot water at 180°C for 1 hour or until pudding is firm. Turn plate and serve either hot or cold with custard or cream. Serves 8.

HOCOLATE BREAD PUDDING
essert can be made a day ahead. ecorate just before serving. can evaporated milk 380g z cups milk _ tblsp cocoa _ eggs p vanilla essence _cup sugar p butter _ thin slices white bread -:..... a 1 litre oven proof dish with ease _..:tter, remove crust from bread, into triangles and lay _ ad in greased dish. Heat milk, aporated milk and cocoa gether. Whisk eggs, vanilla and sugar. Add hot milk mixture to eggs in small batches while _. king. Strain this mixture over the bread, making sure all the bread is covered. Cover -:- plastic wrap and chill for 1 - 2 hours. Remove plastic wrap before baking. Preheat oven - O°e. Bake pudding for 35- 40minutes until firm. Serve hot or cold with cream .Serves 8.

__ ,_RRY MOUSSE
cts cherry jelly . evaporated milk 3 tblsp sugar 3 cherries

izerate evaporated milk overnight. Mix 1 pkt cherry jelly according to instructions .: et in 10 - 12 dessert bowls. Chill until set. Make second packet jelly in only 1 cup hot and allow to cool slightly. In the meantime, whisk the evaporated milk and sugar -=- double in size. Gently fold into the cooled jelly. Spoon the mousse onto the jelly in sses. Refrigerate for 3 - 4 hours until set. Decorate with glace cherries or fresh cherries. e! Instead of cherry use strawberry jelly .; fold chopped - - erries into mousse. ~ fruit can also be .:e.g. Raspberries.

SUMMER FRUIT CREAM
Dessert can be made a day ahead. 2 full tblsp gelatin li2 cup cold water 2 x 290g can cream 1 level cup castor sugar SOOmlGreek yogurt 1 tsp vanilla essence SOOgfresh summer berries or fruits

Sprinkle gelatin over cold water in small bowl, stand bowl in pan of simmering water-s until dissolved. Combine cream, yogurt, castor sugar and vanilla in glass bowl over a par. hot water, stirring until sugar has dissolved. Remove from heat, and stir in the gelac Pour into 6 glasses and chill for at least 6 hours. Decorate with fresh berries or fruit, dust v-.-=-_ icing sugar. Serves 6.

CAPPUCCINO
1 cup sugar 1 tblsp cocoa % cup all purpose flour % tsp salt 1 tsp coffee 11/2 cup water

PUDDING
2 egg yolks 30g butter or margerine 1 tsp vanilla chocolate wafer sticks for decorating 1 cup sweetened whipped cream

Dessert can be made a day ahead.

Combine sugar, coffee, cocoa, £lour and salt in saucepan. Gradually whisk in water and e yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and 5 "for 2 minutes until thickened. Remove from heat, stir in butter and vanilla until well blended. Pour into individual glasses. Cool. Top with whipped cream and decorate with biscuits. Refrigerate for 3 - 4 hours. Serves 3.

GULABJAMUN
11/2 cup klim milk powder 3 full tblsp flour 2 tsp baking powder

IN SYRUP
1J4

Dessert can be made 7-8 hours before serving.
tsp cardamom powder 3 tblsp melted ghee 1J4 cup milk or more

Syrup
3 cups white sugar 2 cups water

1h tsp rose essence

Sift milk powder, flour, baking powder and cardamom powder in a bowl. Rub in ghee, a enough milk to make a firm but pliable dough. Smear hands with ghee, then form int marble size balls. Fry carefully in medium hot oil until brown in colour. Drain on paper to Cool. Syrup Combine sugar and water, bring to boil. Boil syrup for 10 minutes. Syrup should not be thic Remove from heat, add rose essence and cool slightly. Pour warm syrup in large bowl, . cold gulab jamun balls in warm syrup and soak until they are almost double in size,soft az spongy. Allow to cool completely and serve at room temperature or slightly chilled. Serves 10 -12.

ssert can be made a day ahead. Decorate 1 - 2 hours before serving. et Marie biscuit 1 cup sweetened whipped cream _ pear or fruit cocktail drained 1 cup milk - green and yellow food colour ~ can cream sweetened or SOOmleady made custard to serve with. r aside a little fruit for decorating and crush the rest. Divide fruit between 3 bowls and separately. Soak biscuits in milk one by one and stack on a piece of foil, spreading a erent colour of fruit between each biscuit, until all biscuits are used. Cover lightly with ;: .c and refrigerate for 4 - 5 hours until firm. Lay log on platter, decorate with fresh cream pour cream or custard around log. Decorate with fruit and whipped cream. To serve -2 at an angle. Serves 8.
= .e
"TI

RASMALAI
Dessert can be made a day ahead. 1 level cup Nido milk powder 1 medium egg 112 tsp baking powder 1 tsp plain flour cup sugar tsp cardamom powder % cup coarsely ground pistachio nuts 1litre milk
1/2 112

Boil milk over low heat, add sugar and cardamom and allow to simmer. Mix milk powder, baking powder and flour and make dough with the beaten egg. Sme hands with little ghee (butter oil) and divide dough into 15 balls, drop the balls into boiling milk, close the lid and allow to boil without stirring for 10 - 12 minutes until ball 2spongy and double in size. Carefully spoon into a shallow 1 litre dish. Decorate w; pistachio nuts. Chill for 3 - 4 hours.

Note: Add few strands of saffron in milk if desired.

:--

WHERRY AND PINEAPPLE
strawberry jelly (80g each) boiling water strawberries chopped ;:,can crushed pineapple undrained chopped bananas

SALAD

% cup icing sugar % cup chopped nuts
2S0g sour cream 1 tsp vanilla essence 1 full cup whipped cream

-:: lve 1 pkt jelly in half cup boiling :2I. Stir in half the chopped - .berries, half the bananas, half the zs. half the pineapple and juice. Pour mixture into a 22x 22cm square dish . .gerate for 1 hour until set. bine sour cream, icing sugar, _ ped cream and vanilla. Mix well, ead over chilled jelly. Make the other _ in the same way, using up all the - Spoon the mixture over the top. -'-"for 5 - 6 hours or overnight. Serves -12.
e: Use whipped cream instead of

zr cream for a sweeter dessert.

PPERMINT SURPRISE
t Tennis biscuits pmilk caramel treat lemon juice

2 cups sweetened whipped cream 2 cans cream (290g each) lOOg mint crisp chocolate bar SOg peppermint crisp chocolate bar for decorating

: caramel treat and lemon juice in -:mc mixer until smooth. Fold in the cream and chopped mint crisp. well. Dip biscuits in milk and lay - a double layer of biscuifs at the om of a 1litre bowl. Pour half the earn mixture over the biscuits. Lay - another double layer of biscuits _ ed in milk. Pour the .rest 'of the am mixture over the biscuits. -orate with whipped cream and ped peppermint crisp chocola:t~. esl0.

SAGO DESSERT
Dessert can be made a day ahead. % cup sago 2 litres milk 1 heaped tblsp cornflour 200g = 1/2 can condensed milk 380g can evaporated milk
1 tsp cardamom powder BOg packet raspberry jelly

11/2cups boiling water 200g can fruit cocktail

Dissolve jelly in 11/2cups boiling water and set in large pan so jelly is 1cmdeep only. Whe cut into cubes. Soak sago in 1/2cup water for 15 - 20 minutes. Mix milk, evaporated cornflour and soaked sago together in heavy based pot and bring to boil on medium heat. _ continuously and boil until sago balls are completely transparent. Remove from heat add condensed milk and cardamom powder. Mix well and cool. Add jelly cubes and fr. cocktail. Pour into individual glasses or into a 2.5 litre bowl. Chill for 3 - 4 hours. Serves 1

Note: 2 colours of jelly can be used. Instead of flavoured jelly, make china grass jelly, page 51.

VERMICELLI AND SAGO DESSERT
Dessert can be made a day ahead. ~1litre milk 2 tblsp sago 2 tblsp crushed vermicelli 2 tblsp cornflour 1 tblsp semolina 200g can condensed milk 1/2 tsp cardamom powder l1z tsp rose essence

Soak sago in 1/z cup water for 15 - 20 minutes. Mix milk and cornflour in heavy based pot ther add sago, vermicelli and semolina. Bring to boil on medium heat. Keep stirring once it boils and allow to boil for 10 - 15 minutes until sago balls are transparent. Remove from heat. Ad condensed milk, cardamom and essence. Cool slightly then pour into individual glasses or ir a 1.5 litre bowl. Chill for 3 -4 hours before serving. Serves 6 - 8. .

CUSTARD SLICE
Dessert is best made a day ahead. 1-1/2 cup flour 60g butter % tsp salt 2 tsp baking powder 1 tsp vanilla essence 1/2 cup icing sugar 2 large eggs

Custard
5 cups milk 5 heaped tblsp custard powder 1/2 cup jam Pink and green food colour % cup sugar 1 tsp vanilla essence 2 tblsp desiccated coconut

Combine flour, salt, baking powder, icing sugar and butter, rub with fingertips to resemr breadcrumbs, add vanilla and eggs to form a firm dough. Divide dough into 4 equal parts ar roll out 6mm thick into 4 equal sized rounds. Place on oven tray and bake on 180°C for 8 - :. minutes until light brown.

Custard: Heat 4 cups milk, mix 1 cup milk with
custard powder and sugar then pour into warm milk then add vanilla. Keep stirring to avoid lumps forming. Bring to boil until custard is very thick and smooth. Divide custard into 3 bowls and c-olour pink, green and leave one plain. Cool custard. Sandwich hot biscuits with different colours of custard. Spread jam on top and sprinkle with coconut. Chill for 5 - 6 hours. Slice and serve with extra custard or cream. Serves 10.

ECLAIRS AND CHOUX PASTRY
Eclairs and choux cases can be made a day ahead. Keep in airtight container. Can also be frozen till needed. Eclairs can be filled 4 - 5 hours before serving. l25g butter 1 cup water 1 cup all purpose flour 4 large eggs 2 cups sweetened whipped cream lOOgchocolate

Combine water and butter in sauce pan. Bring to boil, stirring until all the butter has melted. Add sifted flour all at once. Stir continuously over medium heat with wooden spoon until mixture leaves side of pan and forms a small ball. Place dough in small bowl of electric mixer. Add eggs one by one, beating well between each addition. Spoon half the mixture into piping bag fitted with plain nozzle or large star nozzle. Pipe 8 cm long fingers, 4cm apart on a greased oven tray or pipe rosettes for choux cases. Bake at 200°C for 20 minutes, until light brown, switch off oven and cool in oven. Sliceeclairs in half, fill with fresh cream and fruit if desired. Decorate with chocolate and dust with icing sugar. Serves 15-20.

ORANGE CREAM CARAMEL
This dessert has a silky velvety texture of cream caramel. Dessert can be made a day arz Keep covered in refrigerator. Turn on to plate 20 - 30 minutes before serving. Caramel: Custard 3 tbsp sugar 1 cup fresh orange juice 5 whole eggs 2 eggs yolks

2 full tblsp double cream 1 tsp vanilla essence l1z cup sugar

Preheat oven to 160°C. Prepare caramel: Place sugar in a heavy saucepan and cook 0 medium heat, without stirring the first 5 minutes, until sugar has dissolved and is a gol brown colour. Pour the hot caramel into a 1 litre round oven proof dish. Swirl the dish to c the bottom and part of the sides with caramel. Custard: whisk orange juice, whole eggs, yolks, sugar, cream and vanilla together in a bo until smooth. Strain the mixture into the caramel coated dish. Set the dish in a larger pan anc pour enough hot water in the larger pan to reach half way up the sides of the dish. Bake uncovered for 1% hour or until custard is firm to the touch. Cool to room temperature. Refrigerate for 3 to 4 hours. Run knife round edges then turn onto plate. Decorate with fresh cream and orange zest. Serves 6. Dessert can also be made in individual glasses.

TENNIS CUSTARD
Dessert can be made a day ahead. eep covered. 1 litre milk 290g can cream 2 eggs 1 can fruit cocktail 395g can sweetened condensed milk 1 pkt Tennis biscuit _ tblsp heaped cornflour g dairy milk chocolate 1 tsp vanilla essence =-mebottom of rectangle dish 20 x 20 cm with two layers of Tennis biscuits. Pour 1 cup milk :: -enly over biscuits and leave aside. Blend the rest of the milk, eggs, condensed milk, romflour and vanilla in blender then bring to boil on medium heat, stirring all the time. As s on as it boils, remove from heat and allow to cool. Layout can fruit on biscuits then cover ::uit with cold custard. Whisk cream and pour evenly over custard. Decorate with grated .::.ocolate. Chill for 6 -7hours before serving. Serves 8 -10.

RAWBERRY AND CREAM
ssert can be can be made 3 - 4 hours before serving or served immediately if cream and _•... wberries are chilled. punnet strawberries p sugar 290g can cream chilled 2 - 3 bananas (optional)

• strawberries into cubes, mix with sugar and leave aside for 20 - 30 minutes until sugar - . solved. This takes away sourness from the strawberries. Beat the cream until smooth . .::in the chopped strawberries and sugar mixture. This dessert will turn out pink. Chop bananas srnall pieces and add .=eam mixture. Chill for - :. ~ours before serving. ~~oc6.
_1lI"lonal:

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BREAD CREAM CARAMEL
Dessert can be made a day ahead.
3 cups milk 3 slices white bread 395g can condensed milk 290g can cream
1fz cup coconut

5 extra large eggs 1 tsp ground cardamom 1 tsp vanilla essence

Caeamel: 1fz cup sugar Preheat oven to 160°C. Prepare caramel. Melt sugar in a heavy sauce pan over medium hea; Stir until a golden brown syrup forms. Pour hot caramel into a 2 litre round oven proof disz swirl the dish to coat the bottom of dish evenly with caramel, leave aside. Boil milk, remove crust from bread, and soak bread in hot milk for 20 minutes. Blend eg05 condensed milk, cream, coconut, cardamom and vanilla essence until smooth. Add cooled milk mixture and blend well. Pour mixture into caramel coated dish. Set dish in a lar c:: pan and pour enough hot water in larger pan to reach half way up the sides of dish. Bake uncovered for 1 % hours or until custard is firm. Cool to room temperature. Refrigerate 3 - ~ hours. Run knife around edges of custard. Turn over on to plate. Serves 8.

CREME CARAMEL
Dessert can be made a day ahead.
cup sugar for caramel 3 cups milk 1/3 cup sugar
1/2

5 extra large eggs % tsp salt 1 tsp vanilla essence

Preheat oven to 160°C. Put 3 cm high, hot water into a roasting pan and place in the oven. Melt 1/2 cup sugar in a heavy saucepan over medium heat. Stir until a golden brown syrup forms. Pour into a 1.5 litre souffle dish. Set aside. Beat eggs very lightly in electric mixer until well blended and a light foam forms on top. Stir in the sugar and salt. Heat milk to just under boiling point. While beating the eggs slowly pour the hot milk into the mixture, stir until the sugar dissolves, then stir in the vanilla essence. Pour the mixture through a strainer into the souffle dish. Place the dish in the pan of hot water in the oven. Bake uncovered for 1% hours or until a sharp knife comes out clean when inserted into custard. Remove carefully from pan. Cool to room temperature. Refrigerate for 4-5 hours or overnight. Turn onto plate just before serving. Serves 8 -10.

CREME BRULEE
Dessert can be made and refrigerated a day ahead. Serve within 30 minutes of caramelisrr the sugar. 500mls pure fresh cream 1 tsp vanilla essence 5 egg yolks 1 small piece of ginger chopped 2full tblsp castor sugar 1/4 cup castor sugar, extra 2 blades of lemon grass chopped

Place the cream, lemon grass and ginger in a saucepan over low heat and bring slowly to boil. Combine ezs yolks, vanilla and sugar in electric mixer until thici and creamy, gradually strain the just boiled cream in the yolk mixture, whisking continuously. Return custard to the pan and stir over low heat for about 1"" minutes, stirring continuously until custard coats ba of spoon. Do not boil. Pour custard into 4 ramekir. dishes. Cool then refrigerate for 3 - 4 hours until custar ' has set. Preheat grill at 220°C, sprinkle extra castor sugar evenly over custard dishes. Place dishes under hot grill for 3 minutes only until sugar has caramelised. Remove from heat and cool completely before serving. Serve with strawberries, raspberries or blueberries. Serves 4.

LEMON CREAM
Dessert can be made a day ahead.
11/2 cup sugar l1z cup lemon juice

% cup cornflour 2 tsp vanilla essence 1 cup cold water 2 cups whipped cream (unsweetened) 4 eggs 1 can fruit cocktail Whisk water, sugar and cornflour in a large heavy based saucepan, cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from heat. Beat eggs lightly in electric mixer, gradually pour the hot sugar mixture into the eggs, whisking continuously. Return custard to the pan, stirring constantly. Bring to a gentle boil. Boil 2 minutes, remove from heat, gently stir in lemon juice and vanilla. Cool to room temperature, fold in whipped cream. Refrigerate for 3 - 4 hours. Serve with fruit. Serves 4.

UITSALAD
sert is best made 3 - 4 hours before serving. g ripe paw paw ananas apple iwi ear 2 cups fresh orange juice 1f2 cup strawberries 2 tblsp sugar 2 tblsp granadilla 1 of any other fruit available

- h, peel and chop all the fruit into small pieces, add =--2 sugar and orange juice, chill the fruit salad for ~ - 4 hours before serving. Serves 6. _- te: Instead of orange juice, add 2 cups fanta.

UITPUNCH
- ~ ch can be made a day ahead. :~ ch can also be frozen. Defrost 3 - ~ hours before serving. gpawpaw ps orange juice gmango p concentrated orange juice _ g pineapple can soda water (300mls) apples itre water ananas p sugar .: cup strawberries ps mild black tea p granadilla pulp -anta (300mls) sprite (300mls) -~h and chop 1 apple and __ ;:4 vberries into very small pieces -..: soak in 1/2 cup orange juice with _ - p granadilla pulp. Wash, peel -..: chop the rest of the fruit into --se pieces and liquidize a little at --'- e with the sugar, soft ddrinks, ~:er and cold tea. Strain juice, add -:? chopped apple and ::.';berries. Chill for 3 - 4 hours . re serving.

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