FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

CHOCO­LATE AND PIS­TA­CHIO FUDGE

Makes 40 squares A FAB­U­LOUS sweet treat that’s ideal as an Easter goody. In­gre­di­ents ●● 50g soft­ened but­ter ●● 350g dark choco­late with 70 per cent co­coa solids – roughly chopped ●● Can of con­densed milk (400g) ●● 125g dried sour cher­ries ●● 125g Un­salted pis­ta­chios roughly chopped ●● Pinch of salt To serve 200ml mango coulis

Method 1. Line four trays ap­prox­i­mately 20cm x 10cm with cling film. 2. Put the choco­late, con­densed milk, but­ter and salt in a heavy-based saucepan. 3. Stir well un­til it’s 5. Pour the mix­ture into the tray and smooth with a knife to make sure it’s all even. 6. Let the fudge cool and then re­frig­er­ate un­til it’s set. 7. Cut into squares and serve with mango coulis

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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