I have a question about dessert recipes?!
Any ideas on a simple dessert that doesn't take a lot of ingredients and doesn't take a long time to make!? I'd prefer if everything was from scratch (flour, sugar, etc!.!.rather than a boxed mix!.)
also if anyone has any recipes on how to make peppermint bark (white chocolate with candycanes), please let me know how much of each thing you use!.!.!. Thanks!Www@FoodAQ@Com
also if anyone has any recipes on how to make peppermint bark (white chocolate with candycanes), please let me know how much of each thing you use!.!.!. Thanks!Www@FoodAQ@Com
Answers:
White chocolate bark
Makes 30 pieces
Ingredients
10 (160g) candy canes
2 x 180g blocks good-quality white cooking chocolate, chopped
Method
Roughly break up candy canes and place in a plastic bag!. Press bag to expel air!. Wrap bag in a tea towel and place on a hard surface!. Pound with a hammer to crush candy into small pieces (see note)!.
Place chocolate in a heatproof bowl!. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted!. Remove from heat!.
Line 2 flat trays with baking paper!. Add candy to chocolate!. Stir to combine!. Divide mixture between trays and spread out to 20cm x 26cm rectangles!. Refrigerate for 30 minutes or until set!.
Break white chocolate bark into large pieces (about 15 pieces per tray)!. Serve!.
Notes & tips
We took the candy canes outside to pound, to prevent damaging the kitchen bench!.Www@FoodAQ@Com
Makes 30 pieces
Ingredients
10 (160g) candy canes
2 x 180g blocks good-quality white cooking chocolate, chopped
Method
Roughly break up candy canes and place in a plastic bag!. Press bag to expel air!. Wrap bag in a tea towel and place on a hard surface!. Pound with a hammer to crush candy into small pieces (see note)!.
Place chocolate in a heatproof bowl!. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted!. Remove from heat!.
Line 2 flat trays with baking paper!. Add candy to chocolate!. Stir to combine!. Divide mixture between trays and spread out to 20cm x 26cm rectangles!. Refrigerate for 30 minutes or until set!.
Break white chocolate bark into large pieces (about 15 pieces per tray)!. Serve!.
Notes & tips
We took the candy canes outside to pound, to prevent damaging the kitchen bench!.Www@FoodAQ@Com
Lemon Posset is a really easy dessert and yummy (if you like lemons that is) You could serve with some thin home made or shop bought shortbread on the side or some berries!.
Ingredients
600ml double cream
140g caster sugar
2 large Lemons, juice and grated zest
Method 1!. Put the double cream in a large pan with the sugar!. Bring slowly to the boil and simmer for 3 minutes!. Take it off the heat, add the lemon juice and zest and whisk well!.
2!. Pour into 6 ramekins and refrigerate for 2-3 hours!. Sprinkle with the pared lemon zest before serving with shortbread!.Www@FoodAQ@Com
Ingredients
600ml double cream
140g caster sugar
2 large Lemons, juice and grated zest
Method 1!. Put the double cream in a large pan with the sugar!. Bring slowly to the boil and simmer for 3 minutes!. Take it off the heat, add the lemon juice and zest and whisk well!.
2!. Pour into 6 ramekins and refrigerate for 2-3 hours!. Sprinkle with the pared lemon zest before serving with shortbread!.Www@FoodAQ@Com