08 Nov
banoffee pie
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12 Apr
ice rose tea and lychee jelly
- 3 teaspoons gelatine
- 1 cup lychee juice
- rose tea
- ½ cup sugar
soften the gelatine in 2 tablespoons of the lychee juice and set aside. place the sugar and water in a saucepan over medium heat and stir until the sugar is dissolved. bring to the boil and boil for 1 minute. remove from the heat and stir through the softened gelatine and remaining lychee juice. strain the mixture into a bowl. place in the fridge for 2 hours or until set. simmer rose tea leaves in hot water and set aside. cut the jelly into squares, spoon into glass cups and add rose tea. Serve with strawberries and ice cubes. (serves 6)
28 Feb
strawberry shortcake sundae
- 2 punnets of ripened strawberries, halved
- ½ cup caster sugar
- 1½ cup lightly crushed shortbread biscuits
- 6 scoops Passionflower vanilla bean ice cream
place the strawberries and sugar in a small saucepan over low heat. stir until the sugar is dissolved. simmer for 4 minutes. set aside to cool. place a layer of crushed shortbread and a layer of strawberries. top with cooled strawberry mixture and Passionflower vanilla bean ice cream. (serves 6)
