BAR-ONE Brle Set On Macerated Red Berries

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Desserts

Brle Set On Macerated Red Berries

Serving: 10 portions Preparation time: 25 minutes Cooking time: 20 minutes
INGREDIENTS 500ml cream 100ml BAR-ONE Spread 125g sugar 16 egg yolks 500g red berries, cut if too big 50g sugar 50ml rum

METHOD Place the rum and sugar in a saucepan and cook till the sugar is melted Add the berries and bring to the boil As soon as it starts boiling remove from the heat and spoon into 10 white wine glasses, taking care not to mess on the sides of the glasses. Leave to cool Place the cream and BAR-ONE Spread into a saucepan and bring to the boil Mix the egg yolks and sugar together When the cream boils add to the egg mixture whisking all the time Have a pot of boiling water ready on the stove Strain the mixture into a bowl and fit onto a pot with boiling water Turn the heat down so the water is simmering, stir the brle mixture constantly till it thickens Make sure the consistency is right, and then pour the hot mixture into the wine glasses on top of the berries. Leave in the fridge overnight Sprinkle some chopped nuts on the top and garnish with fresh berries and spun sugar Serve with an orange scented biscuit

Crustless BAR-ONE Cheesecake

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Desserts

Crustless Cheesecake
Serving: 10 portions Preparation time: 10 minutes Cooking time: 40 minutes
INGREDIENTS 100g castor sugar 4 egg yolks 3 eggs 20g corn flour 500g cream cheese 60g BAR-ONE Spread 120ml cream lemon zest

METHOD Butter 10 darioul moulds and dust with castor sugar Whisk all the ingredients together and pour into the darioul moulds to full Place them in a water bath and bake for 40 minutes in a preheated oven at 170C Remove from the oven and leave to cool Turn the cheesecake out and serve with a citrus fruit compote

Pecan Nut & BAR-ONE Tart

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Desserts

Pecan Nut &

Serving: 10 portions Preparation time: 30 minutes Cooking time: 30-35 minutes

Tart
INGREDIENTS 1 x 20cm sweet pastry tart base, blind baked 500ml pecan nuts, roughly chopped 50g butter 50g sugar 45g dark chocolate, finely chopped 45g BAR-ONE Spread 170g golden syrup 2 eggs

METHOD Place the chopped pecan nuts into the tart case and set aside Melt the butter, sugar, chocolate and BAR-ONE Spread over a low heat Remove from the heat and add the syrup and eggs Pour the mixture over the pecan nuts till it is just covered In a preheated oven at 180C bake the tart till firm, about 30 35 minutes Portion and serve with vanilla ice cream and poached pears

BAR-ONE Panna Cotta

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Desserts

Panna Cotta
Serving: 10 portions Preparation time: 15 minutes Cooking time: 10 minutes
INGREDIENTS 1 lt cream 500ml milk 100g BAR-ONE Spread 50g sugar (adjust the sugar to taste) 8 leaves gelatine (18 g powder)

METHOD Place the cream, milk, BAR-ONE Spread and sugar into a saucepan and heat till the sugar is melted

Sponge the gelatine Remove from the heat and stir in the sponged gelatine Leave to cool, pour into moulds just before setting Leave in the fridge overnight to set Unmould the panna cottas and serve with roasted plum slices and a lemongrass, ginger and passion fruit syrup

BAR-ONE Chocolate & Almond Torte

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Desserts

Chocolate & Almond Torte

Serving: 10 portions Preparation time: 15 minutes Cooking time: 40-45 minutes
INGREDIENTS 150g butter 150g castor sugar 75g BAR-ONE Spread 6 eggs separated 375g ground almonds 150g grated dark chocolate 250g cream 400g dark chocolate finely chopped 100g BAR-ONE Spread

METHOD Cream the butter and sugar together till light and fluffy Add the BAR-ONE Spread and mix well Add the egg yolks one by one and mix thoroughly Fold in the almonds and chocolate Whip the egg whites to soft peak and fold into the above mixture Pour the mixture into a greased cake tin (23cm) and bake in a preheated oven at 170C for 45 50 minutes or when the cake tester comes out clean Remove from the oven and turn out carefully onto a cooling rack and leave to cool Place the cream into a saucepan and bring to the boil Once the cream has boiled remove from the heat and whisk in the chocolate and BAR-ONE Spread till it is all melted and the ganache is rich and smooth Pour the ganache over the cold torte and leave to set Portion and serve with fresh whipped cream or ice cream

BAR-ONE Meringue Roulade, Fried Bananas & BAR-ONE Crme

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Desserts

Meringue Roulade, Fried Bananas & BAR-ONE Crme

Serving: 10 portions Preparation time: 25 minutes Cooking time: 15minutes
INGREDIENTS 110g Toasted ground hazelnuts 4 egg whites 225g castor sugar 1 tbs BAR-ONE Spread 3 ripe bananas 100g brown sugar 100ml Frangelico liqueur 1 vanilla pod 2 tbs BAR-ONE Spread 400ml fresh cream 1/2 tsp vanilla essence 3 tbs BAR-ONE Spread

METHOD Whip the eggs whites to soft peaks and slowly add the castor sugar Whip the mixture till all the sugar is dissolved Fold in the hazelnuts and the BAR-ONE Spread Turn the mixture out on baking paper and spread evenly to cover baking sheet Bake at 180C for 10 minutes Remove from the oven and take the meringue off the baking tray. Leave to cool Place the brown sugar and vanilla pod into a non-stick pan and melt the sugar over a low heat When sugar starts to caramelize add the Frangelico and flamb Stir in the BAR-ONE Spread and bananas and cook to desired consistency Place in fridge to cool down Whip cream to soft peaks Add the vanilla essence and the BAR-ONE Spread and mix, do not over-mix the cream Using a pallet knife, spread the BAR-ONE crme evenly over the cold meringue Scatter the cold bananas and the sauce evenly over the crme Carefully roll the roulade and garnish with chocolate, hazelnuts and strawberries

BAR-ONE & Orange Brownies

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Desserts

& Orange Brownies

Serving: 10 portions Preparation time: 25 minutes Cooking time: 40minutes
INGREDIENTS 100ml BAR-ONE Spread 100g butter 2 eggs 290g sugar 6ml vanilla 80g flour 50g pecan pieces Zest of 2 oranges 5g salt

METHOD Sift the flour and salt together In a separate bowl, cream the butter and sugar together until light and fluffy Add the eggs one at a time, stirring vigorously after each egg addition Melt the BAR-ONE Spread over a double boiler, add the orange zest and vanilla essence Mix well and allow to cool slightly Once cooled, add the chocolate mixture to the egg mixture and blend well Lightly fold in the sifted flour, making sure all the flour is mixed in completely and add in the chopped nuts Pour and spread this mixture into a well greased tray and bake in a preheated oven at 160C for approximately 40 min, rotating the pan after the first 20 min Once baked, allow to cool and then cut into large squares as required Dust with powdered sugar Serve with orange segments, ice cream and BAR-ONE sauce