Food – Spring tea party

Any ex­cuse to re­lax and con­nect with friends over a cuppa and home-made sweet treats is al­ways a win­ner

True Love - - CONTENTS - By TUMELO MUSHI- SEBOPA Pho­tographs GRAEME WYLLIE

BLACK FOR­EST CUP­CAKE Makes 12 cup­cakes

1 box choco­late cake mix­ture eggs, oil, milk per box in­struc­tions 200 g fresh cher­ries, pit­ted

1 cup sugar

1/4 cup brandy

3T lime juice

1tsp lemon rind, grated

1 cup heavy cream

200 g white choco­late

METHOD

1. Pre­heat oven to 180°C. Line muf­fin tray with muf­fin cases. Pre­pare ac­cord­ing to in­struc­tions on box. Bake in oven. Re­move and leave to cool.

2. In a saucepan, add cher­ries, sugar, lime juice, rind and brandy. Bring to sim­mer and stir through­out. Add a lit­tle wa­ter if it starts to evap­o­rate, cook un­til cher­ries are soft. Set aside to cool com­pletely.

3. Bring cream to boil, pour into the choco­late pieces and whisk to mix over a dou­ble boiler. Leave to cool, then whisk us­ing an elec­tric beater un­til the mix­ture is creamy and fluffy.

4. Make a hole in the cen­tre of cup­cake, pour the cherry mix­ture and close. Place ganache into piping bag with star noz­zle and swirl over the cup­cakes. Gar­nish with fresh cher­ries.

Makes 12

12 meringue nests, store-bought 1 cup fresh cream

4T cas­tor sugar straw­ber­ries and blue­ber­ries

METHOD:

1. Whip cream and cas­tor sugar to­gether. Pipe into the meringue nests and gar­nish with fresh berries.

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