PEPPERMINT AND CHOCOLATE FLUMMERY

1 can evaporated milk, well chilled

10 grams gelatin powder

1/2 cup caster sugar

1 cup boiling water

180 gram block milk chocolate, grated

2 teaspoons peppermint essence

1/2 teaspoon green food coloring 

mix the gelatin and sugar with the boiling water until all dissolved.

refrigerate until almost set.

when the gelatin is ready....in a large bowl, using an electric mixer, beat the milk until thickened. 

beat in the gelatin, essence and colouring (add more colour if needed) until well combined and mix is almost doubled in size.

stir in grated chocolate.

pour mix into glasses for individual serves or into one clean bowl.

refrigerate for at least 6 hours or until firm. overnight is good.

makes nine latte size glasses.

decorate as desired.

I used whipped cream, peppermint crisp and peppermint aero.

 

TRIPLE LEMON SHEETCAKE......with lemon sour cream icing

1 1/2 cups self raising flour

1 cup sugar

1/4 cup canola oil

3/4 cup milk

1/4 cup lemon juice

4 eggs

finely grated zest of 1 large lemon

1 pkt cottees vanilla instant pudding

1/2 cup dollar sweets lemon filling or lemon curd

preheat oven to 180 c (160 c fan forced) line a lamington/swiss roll tin with baking paper.

in a large bowl, using an electric mixer, place everything but the lemon filling or curd but add the pudding mix last. beat till well combined.

pour into tin and place blobs of lemon filling over the top. gently swirl in with a knife trying not to touch the bottom.

cook for 20 -25 minutes until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

3 cups icing sugar

2 tablespoons sour cream

1 tablespoon butter, soft

4 tablespoons lemon juice approx.

place everything into a bowl and using an electric mixer, beat until well combined. if too thin, add some more icing sugar.

spread over cake.

I mixed some yellow colour with some coconut and sprinkled it over the icing. 

 

STRAWBERRY AND PINK MOSCATO CUPCAKES

113 grams butter, soft (1/2 cup)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups self raising flour

1/2 teaspoon salt

1/2 cup sparkling pink moscato

250 grams strawberries (1 punnet)

preheat oven to 180 c (350 f) 160 c fanforced. line 2 cupcake tins with 16 paper patty pans.

hull the strawberries and dice small. put aside.

mix the flour and salt together, put aside.

in a large bowl, using an electric mixer, cream the butter and sugar.

beat in eggs one at a time, beating well after each addition. beat in vanilla.

beat in half the flour then all the moscato then the rest of the flour.

lightly coat the strawberry pieces in flour then fold into he batter;

evenly fill each patty pan. needs to be almost at the top of the patty pan

cook for approx 18 - 20 minutes or until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

113 grams butter, soft 

1 tablespoon moscato

2 teaspoons QUEEN strawberries and crean flavour

3 cups icing sugar

pink colouring f desired

beat the butter, moscato and flavour together until well combined.

beat in the icing sugar, 1 cup at a time until well combined.

add colour if desired ( I used a touch of pink )

pipe or spoon onto cupcakes.

decorate as desired.

 

RASPBERRY AND WHITE CHOCOLATE CHEESECAKES...with white chocolate cream

125 grams ARNOTTS monte carlo biscuits

500 gram block cream cheese, room temp

1 pkt raspberry jelly crystals

200 mls boiling water

150 mls thickened cream, whipped

50 grams white chocolate melts, roughly crushed

WHITE CHOCOLATE CREAM

300 mls thickened cream halved

1 1/4 cups small white chocolate melts

in a bowl, mix the jelly crystals and water together until crystals are fully dissolved. refrigerate until cold and just about set.

blitz the biscuits then evenly fill 6 latte sized glasses. lightly press the crumbs into base of glass.

when the jelly is ready..place the cream cheese into a large bowl and beat till smooth then beat in the jelly.

beat in the cream then fold in the crushed chocolate.

evenly fill the glasses.

refrigerate till set.about 3 hours

now make part of the white chocolate cream.....

place 150 mls of the cream and all the melts into a microwave safe bowl. heat for 20 seconds then stir. continue in 20 second blasts until melted stirring till well combined.

refrigerate. 

when the cheesecakes are ready to serve, using ah electric mixer with a whisk attachment, whip the white chocolate mix until thickening, about 1 minute.

add the remaining 150 mls of thickened cream and whip until soft peaks form.

pipe or spoon cream onto cheesecakes and decorate as desired.

I couldn't get fresh raspberries so I spooned a little DOLLAR SWEETS raspberry filling over the top of the cheesecake then piped on the cream.