150 g organic dark cooking chocolate
1/2 cup thickened cream
1/2 cup milk
1/4 cup caster sugar
2 tspn gelatine powder
1/2 tspn vanilla bean paste
2 Tbls creme de menthe (for the bottom layer)
2 Tbls caster sugar (for the bottom layer)
300 ml water (for the bottom layer)
2 tspn gelatine powder (for the bottom layer)
1/4 cup hot water
1. To make the bottom layer, combine water, sugar and crème de menthe in jug. Sprinkle gelatine over the boiling water in a small heatproof bowl or cup. Stir until dissolve. Cool slightly and stir into the crème de menthe mixture. Strain the mixture and divide among glasses and place in the refrigerator for 1 hour or until set.
2. Place cream in a medium saucepan and cook on low heat until just warm (do not boil). Add chocolate and stir until the chocolate melts. Stir in the milk, sugar and vanilla bean paste. Cook, stirring for 5 minutes until the mixture is smooth and the sugar is dissolved. Sprinkle gelatine powder and stir until combined. Strain the chocolate mixture. Set aside to cool to room temperature. Divide mixture among the prepared glasses. Place in the refrigerator for 2 hours or until set. Garnish with chocolate shapes.
Note: To make the chocolate shapes, melt 80g of white chocolate in the microwave on high. Sprinkle 2 tsps. of green powder food coloring. Mix until combined. Cool. Place chocolate in a piping bag. Line a tray with baking paper and pipe shapes onto the baking paper. Place in the refrigerator or freezer to set.
6 x shortcrust pastry, thawed
200 g mascarpone
300 g thickened cream
2 tspn lemon, rind grated
4 Tbls icing sugar, sifted, plus extra for dusting
125 g fresh raspberries
125 g fresh blackberries
1. Preheat oven to 180 degrees Celsius. Use the pastry to line six 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.
2. Beat the cream, mascarpone, lemon rind and sugar until thick and combined.
3. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the berries on top of tarts. Drizzle the tarts with raspberry coulis or strawberry sauce.
200 g 70% dark chocolate, chopped
1 x punnet raspberries
1 x firm ripe mango
300 ml thickened cream
1 tspn caster sugar
1 tspn vanilla essence
1. Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts. Set aside to cool.
2. To create the chocolate baskets, use 150ml dariole moulds (you can use small glasses or small bowls). Invert the moulds and cover with baking paper and secure with kitchen strings or rubber band. You can make around 4-6 baskets depending on the size of the moulds.
3. Place melted chocolate in a paper piping bag. Pipe around the mould back and forth to create a lattice basket. Make sure to pipe a thick layer on the sides and base of the moulds. Place moulds in the freezer for 2 hours or until set.
4. Using an electric mixer, beat cream, sugar and vanilla in a bowl until thick.
5. To serve, place chocolate baskets on serving plates. Put cream in the basket and top with mango cubes and raspberries. Garnish with mint leaves.
To achieve a glossy look for the raspberries, brush with a cooled raspberry flavored jelly and place them in the refrigerator to set.
You can replace cream with ice-cream and use your favorite fruit or use white chocolate to make the baskets.
1 cup organic white quinoa
1 1/2 cup water
1/4 red onion, small dice
1/3 cup pomegranate seeds
1/2 cup firm ripe mango, diced
1/4 cup coriander leaves, roughly chopped
20 g butter
2 Tbls olive oil
2 Tbls lemon juice
20 x green prawns, deveined, tails intact
1. Combine water and quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 10-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
2. Combine mango, onion and pomegranate arils in a large bowl. Add quinoa. Stir in coriander leaves, olive oil and lemon juice. Season. Toss to combine. Place in the refrigerator until required.
3. Meanwhile, heat oil and butter in a large non-stick fry pan. Cook prawns on medium-high heat for 2 to 3 minutes until prawns begin to turn pink or until cooked through. Season. Serve prawns on skewers with quinoa