Chocolate Fruit Truffles
Preparation 10 Minutes
Cook Chill: 3h Minutes
Serves 23
Method
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Ingredients
200g Sunbeam Currants
400g dark chocolate
120mL thickened cream
70g butter, softened
pinch of sea salt
crushed nuts (to decorate)
desiccated coconut* (to decorate)
cacao powder (to decorate)
Recipe Collection
Frozen Cheescake Pudding
Place Mixed Fruits & dried cranberries and brandy in a bowl. Set aside for 20 minutes to soak.
Line an 8-cup-capacity metal pudding basin with plastic wrap.
Using an electric mixer, beat cream cheese for 5 minutes or until light and fluffy. Add ice-cream. Beat until well combined. Fold in fruit mince, pistachios and cranberry sultana mixture. Pour mixture into prepared basin. Freeze for 30 minutes.
Place biscuits & Sunbeam almonds in a food processor. Process until fine crumbs form. Add butter. Process until combined. Spoon over top of ice-cream, pressing with the back of a spoon to level and compact (see notes). Cover with plastic wrap. Freeze overnight.
Turn pudding onto a serving plate. Carefully remove plastic wrap. Drizzle with chocolate topping.
Decorate with Raspberries, Strawberries and Mint. Serve immediately.
Sultana & Orange Friands
In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.
Preheat oven to 180°C & Lightly grease a friand tin
Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.
Drain any excess liquid from sultanas and add to the mix & combine.
Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.
Stand friands 10 minutes before turning onto a wire rack to cool.
For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.
Dust the friands with sifted extra icing sugar & optional rose petals before serving.
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Nut Crusted Cheese Log
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
Nutty Barramundi with Coconut Greens
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Couscous Dried Fruit Salad
Rinse the couscous under cold, running water. Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft. Drain and rinse under running water and set aside to cool completely.
Whisk together olive oil and lemon juice, season and pour over the cooled couscous. Toss to coat.
Add remaining ingredients and mix well. Spoon into a presentation bowl to serve.
This salad can be served cold or at room temperature.
Moghrabieh can be substituted for Israeli (pearl) couscous. Simply follow the cooking instructions on the packet as they can vary.
