My Wedding - - FOOD & DRINK -

You will need:

• 50g Des­ic­cated co­conut • 50g Whole al­monds • 50g Toasted pe­can nuts • 50 g Ma­cadamia nuts • 3 Egg yolks • 40g Hazel­nuts • 90g Un­salted but­ter • 45ml Cream • 45g Liq­uid honey • 100g Brown su­gar • 100g Dark choco­late but­tons Toast nuts and co­conut sep­a­rately Cream but­ter and brown su­gar, add eggs one at a time Mix in cream and honey Fold cooled nuts into cream mix Add chopped choco­late. Place into blind baked pas­try case and cook till set at 170 C

To serve:

Slice into wedges, add a scoop of ice cream, gar­nish with fresh mint


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