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MALTESER
CREAM RECIPE
This recipe
will teach you how to make Malteser Cream. It is a quick and
easy recipe to make. I
can remember when I was young and every time we went to the
drive in we took maltesers with us and everyone enjoyed them
well now I make the Malteser Cream for dessert. The Malteser
Cream is a wonderful blend of maltesers, egg white, cream,
vanilla yoghurt and sprinkled with orange zest. I like to
pour the Malteser Cream into my good crystal glasses to make
it look really special and my grandchildren knows it is really
special when I use my crystal glasses.
Malteser
Cream Ingredients
1 egg white
1/2 cup cream
200g vanilla yoghurt
2 x 40g packets maltesers
1 Tbs orange zest julienned
Malteser
Cream Method
Crush the maltesers by putting
them in a plastic bag and crushing them with a rolling pin.
Whisk the egg whites until stiff then whisk the cream until
firm then fold the egg white and yoghurt into the cream. Stir
through the matesers and spoon into glasses and sprinkle the
Malteser Cream with the orange zest and chill until ready
to serve.
Enjoy your freshly made
Malteser Cream!
APRICOT
AND MANGO SOUFFLES RECIPE
This
recipe will teach you how to make Apricot and Mango Souffles.
It is a quick and easy recipe to make. When
I first started to make souffles I had to practise cooking
them as my first ones all turned out duds as they kept going
flat on me. But as time went on I just seem to get it right
and these Apricot and Mango Souffles became my favourite.
Apricot and Mango Souffles Ingredients
1 egg white
2 eggs separated
1 cup orange juice
2 Tbs caster sugar
150g dried apricots
425g can mango slices drained
Apricot
and Mango Souffles Method
In
a pan place the apricots and orange juice and then simmer
for 10 minutes or until the apricots are tender. Cool and
then blend in a blender with the egg yolks until smooth. Preheat
the oven to 180 degrees. Spray 4 x 1 cup ramekins with cooking
spray and sprinkle the bases and sides with the caster sugar
and shake off the excess sugar. Roughly chop the mango slices
and divide among the 4 ramekins. Whisk the egg white until
soft peaks form then fold into the apricot mixture. Spoon
into the ramekins and place onto a baking tray. Bake the Apricot
and Mango Souffles for 15 minutes or until the souffles are
risen and cooked through then remove from the oven and serve
immediately.
Enjoy your freshly
made Apricot and Mango Souffles!
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