Christmas Star Mini Tri­fles

Super Food Ideas - - OUR RECIPES -

MAKES 8 PREP 20 MIN­UTES (PLUS COOL­ING, AND

5 HOURS AND OVERNIGHT RE­FRIG­ER­A­TION) COOK 5 MIN­UTES YOU’LL NEED A 3CM STAR-SHAPED CUT­TER.

85g packet straw­berry jelly crys­tals 85g packet lime jelly crys­tals 2 large Granny Smith ap­ples, peeled 100g white choco­late, chopped 2 cups thick­ened cream 250g mas­car­pone 200g packet gin­ger kisses ½ cup ap­ple juice 250g straw­ber­ries, finely diced White choco­late stars, mini sil­ver ca­c­hous and edi­ble gold glit­ter, to serve

1 Make straw­berry and lime jelly sep­a­rately fol­low­ing packet direc­tions. Re­frig­er­ate for 1 hour or un­til just be­gin­ning to set (mix­ture should be a cus­tard-like con­sis­tency). 2 Cut ap­ple length­ways into 5mm-thick slices on ei­ther side of core. Us­ing a 3cm star-shaped cut­ter, cut stars from ap­ple. Add to each jelly. Stir to com­bine. Di­vide jelly among 8 x 340ml-ca­pac­ity wine glasses (about ½ cup into each glass). Re­frig­er­ate for 4 hours or un­til set. 3 Place choco­late and ½ cup cream in a mi­crowave-safe bowl. Mi­crowave on HIGH (100%), stir­ring halfway through, for 1 minute or un­til melted and smooth. Set aside for 20 min­utes to cool. 4 Place choco­late mix­ture, mas­car­pone and ½ cup re­main­ing cream in a bowl. Us­ing a whisk, whisk un­til soft peaks form (don’t over-whisk). Spoon a lit­tle white choco­late cream over jelly in each glass. Top each with 1 gin­ger kiss and a driz­zle of ap­ple juice. Dol­lop each with re­main­ing white choco­late cream. Re­frig­er­ate overnight or un­til white choco­late cream has set. 5 Us­ing an elec­tric mixer, beat re­main­ing cream un­til just-firm peaks form. Dol­lop each tri­fle with whipped cream and sprin­kle with straw­berry. Press 1 choco­late star into the top of each tri­fle and sprin­kle with ca­c­hous and glit­ter. Serve. NUTRI­TION: (each) 2754kj; 47.7g fat; 30.6g sat fat; 6.6g pro­tein; 52.8g carbs; 1.9g fi­bre; 125mg chol; 306mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.