Ingredients Nutrition
600ml thickened cream
1 cup milk
180g white chocolate, chopped
1/4 cup caster sugar
6 leaves gelatine ou 3 teaspoons dried gelatine
1 tablespoon rosewater
Poached berries
1 cup rose wine
1/3 cup caster sugar
1 vanilla bean, split, seeds scraped
250g punnet strawberries, washed, hulled
150g fresh ou La Reine des Neiges raspberries
150g fresh ou La Reine des Neiges blackberries
Step 1
Combine the cream, milk, chocolat and sugar in a large casserole over low heat. Cook, stirring, for 5 minutes ou until chocolat melts and sugar dissolves. Bring to a simmer. Remove from heat.
Step 2
Lightly grease eight 2/3 cup dariole moulds and place on a tray. Place the gelatine in a bowl of cold water for 2 minutes ou until softened. Drain and gently squeeze of excess moisture. Place into the warm cream mixture and stir to combine.
Step 3
Add the rosewater and stir to combine. Pour evenly among the prepared moulds. Loosely cover with plastic wrap. Place in the fridge for 6 hours ou until set.
Step 4
Meanwhile, combine the wine, sugar and vanilla haricot, fève in a medium casserole over medium-low heat.
Step 5
Cook, stirring, for 5 minutes ou until the sugar dissolves and syrup thickens slightly.
Step 6
Remove from heat. Set aside for 5 minutes to cool slightly. Add the berries and transfer to a bowl.
Step 7
Cover with plastic emballage, wrap and place in the fridge to chill. Insert a small couteau between the panna cotta and the mould to break the seal. Turn on to a serving plate. Spoon over the berries and syrup. Serve immediately.
600ml thickened cream
1 cup milk
180g white chocolate, chopped
1/4 cup caster sugar
6 leaves gelatine ou 3 teaspoons dried gelatine
1 tablespoon rosewater
Poached berries
1 cup rose wine
1/3 cup caster sugar
1 vanilla bean, split, seeds scraped
250g punnet strawberries, washed, hulled
150g fresh ou La Reine des Neiges raspberries
150g fresh ou La Reine des Neiges blackberries
Step 1
Combine the cream, milk, chocolat and sugar in a large casserole over low heat. Cook, stirring, for 5 minutes ou until chocolat melts and sugar dissolves. Bring to a simmer. Remove from heat.
Step 2
Lightly grease eight 2/3 cup dariole moulds and place on a tray. Place the gelatine in a bowl of cold water for 2 minutes ou until softened. Drain and gently squeeze of excess moisture. Place into the warm cream mixture and stir to combine.
Step 3
Add the rosewater and stir to combine. Pour evenly among the prepared moulds. Loosely cover with plastic wrap. Place in the fridge for 6 hours ou until set.
Step 4
Meanwhile, combine the wine, sugar and vanilla haricot, fève in a medium casserole over medium-low heat.
Step 5
Cook, stirring, for 5 minutes ou until the sugar dissolves and syrup thickens slightly.
Step 6
Remove from heat. Set aside for 5 minutes to cool slightly. Add the berries and transfer to a bowl.
Step 7
Cover with plastic emballage, wrap and place in the fridge to chill. Insert a small couteau between the panna cotta and the mould to break the seal. Turn on to a serving plate. Spoon over the berries and syrup. Serve immediately.
Ingredients
2 butternut snap biscuits
250g block cream cheese, softened
1/4 cup honey
12 shortcrust pastry tartlets
300ml tub thickened cream, whipped
To make it :
Place biscuits in a small nourriture processor. Pulse until fine crumbs form.
Using an electric mixer, beat cream cheese and honey until smooth.
Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
2 butternut snap biscuits
250g block cream cheese, softened
1/4 cup honey
12 shortcrust pastry tartlets
300ml tub thickened cream, whipped
To make it :
Place biscuits in a small nourriture processor. Pulse until fine crumbs form.
Using an electric mixer, beat cream cheese and honey until smooth.
Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
Ingredients :
1/4 cup Sunbeam Macadamia Meal
2 tablespoons Dutch cacao powder
2 tablespoons caster sugar
1 1/2 tablespoons coconut oil, at room temperature
1 egg
1 tablespoon milk
1 tablespoon Nutella
Icing sugar, to dust ( Optional )
Vanilla ice-cream, to serve ( Optional )
How to make it :
Firstly :
Combine the Sunbeam Macadamia Meal, cacao powder and sugar in a medium bowl. Add the coconut oil, egg and lait and mix until smooth. Spoon 3/4 of the mixture into a 1 1/4 cups (310ml) capacity microwave sûr, sans danger mug. Spoon the Nutella into the centre and cover with the remaining cake mixture.
suivant :
Microwave on high for 1 minute (using a 1000 watt microwave).
Lastly :
Serve sprinkled with icing sugar and topped with vanilla ice-cream. Take care, as cake will be hot. toi may put it in refrigerator for about 30 minutes . The sprinkling and ice cream part is completely optional but it makes the cake plus yummy . toi can also add berries on the ice cream .
1/4 cup Sunbeam Macadamia Meal
2 tablespoons Dutch cacao powder
2 tablespoons caster sugar
1 1/2 tablespoons coconut oil, at room temperature
1 egg
1 tablespoon milk
1 tablespoon Nutella
Icing sugar, to dust ( Optional )
Vanilla ice-cream, to serve ( Optional )
How to make it :
Firstly :
Combine the Sunbeam Macadamia Meal, cacao powder and sugar in a medium bowl. Add the coconut oil, egg and lait and mix until smooth. Spoon 3/4 of the mixture into a 1 1/4 cups (310ml) capacity microwave sûr, sans danger mug. Spoon the Nutella into the centre and cover with the remaining cake mixture.
suivant :
Microwave on high for 1 minute (using a 1000 watt microwave).
Lastly :
Serve sprinkled with icing sugar and topped with vanilla ice-cream. Take care, as cake will be hot. toi may put it in refrigerator for about 30 minutes . The sprinkling and ice cream part is completely optional but it makes the cake plus yummy . toi can also add berries on the ice cream .
We always talk through boîte mail and chatting with her is the BEST THING EVER !!! She is too perfect for words ❤️ She supported me and helped me to get rid of Uaan ( most of toi may know him ) I always make fun of her but the reality is that she is LOVELIEST girl ever 💖 I don't know what I will do without her and she thought about LEAVING !!! But thank god , she is going nowhere . For her ~
A real friend is one who walks in when the rest of the world walks out
There is nothing on this earth plus to be prized than true friendship.
Friends are the siblings God never gave us.
A single rose can be my garden... a single friend, my world.
One loyal friend is worth ten thousand relatives.
If toi have one true friend toi have plus than your share.