Filter
Top Products
Wild Berry Shortcake Flan
60g butter, softened
1
/
3
cup caster sugar
1 teaspoon vanilla extract
1 tablespoon custard powder
1 egg, beaten
1 cup self raising flour, sifted
1 cup cream, whipped
250g fresh or frozen berries
1
/
2
cup wild berry jam
1. Preheat oven to 170°C. Grease and flour flan tin.
2. In a small bowl cream butter, sugar and vanilla
using the StickMaster with whisk attachment.
Slowly mix in the custard powder and
gradually add the beaten egg and 2
tablespoons water. Mix in flour.
3. Spread cake batter into flan tin. Bake for 25
minutes or until a skewer inserted in the
centre comes out clean. Loosen the edges with
a small knife, cool slightly before turning out
onto cake rack.
4. Once the shortcake is cool, fill the centre with
the whipped cream and chill.
5. Meanwhile heat the jam in a small saucepan
until warm and dip berries a few at time into
the warmed jam. Pile the berries into the
centre of the shortcake. Drizzle over any
remaining jam. Chill before serving.
Heavenly Rich Chocolate Mousse
250g rich dark chocolate, melted
300ml light thickened cream, whipped
7g sachet gelatine, melted in 125ml boiling
water, cooled
2 egg whites
1. Mix the melted chocolate and whipped cream
together in a large bowl. Add gelatine.
2. In a small bowl using the StickMaster with
whisk attachment, whisk the egg whites to
stiff peak stage and fold into the chocolate
mixture until well combined.
3. Immediately pour into 4 x 1cup ramekins.
Refrigerate until firm.
15
Recipes.