Dessert and sweets recipes

Berry parfaits

Ingredients :

400g low-fat vanilla yoghurt
1/2 cup thickened cream, whipped
1 teaspoon finely grated orange rind
1/2 cup icing sugar mixture, sifted
250g strawberries, hulled, quartered
125g raspberries
125g blueberries

Method:

1. Combine yoghurt, cream, orange rind and half the sugar in a bowl.

2. Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.

3. Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.

Chocolate fondue

Ingredients:

300ml thickened cream
1/4 cup Cointreau liqueur
300g dark chocolate, finely chopped
fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
250g packet marshmallows

Method:

1. Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.

2. Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.

3. Serve chocolate fondue with fruit and marshmallows.

White chocolate & passionfruit mousse

Ingredients:

3 egg yolks
1/4 cup caster sugar
1/2 cup passionfruit pulp
150g white chocolate
300ml thickened cream
3 egg whites
6 medium Easter eggs

Method:

1. Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.

2. Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.

3. Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.

Mango, raspberry & passionfruit trifle

Ingredients:

300g fresh or frozen raspberries, thawed in juice
2 tbs icing sugar, sifted
300g madeira cake, cut into 5cm squares 1cm thick
150ml sweet sherry
2 large mangoes, cheeks removed, flesh cut into 2cm cubes
1 x 1kg ctn Dairy Farmers Thick Custard
1 x 300ml ctn Dairy Farmers Thickened Cream
2 passionfruit, halved, pulp removed
120g fresh raspberries, extra, to serve

Method:

1. Place the raspberries and icing sugar in the bowl of a food processor and process until smooth. Strain into a bowl through a fine sieve. Discard the seeds.
2. Place the cake in the base of a serving bowl and drizzle with sherry. Spoon over the raspberry puree and top with half the mango. Pour the custard evenly over the mango.
3. Use an electric beater to whisk the cream in a bowl until soft peaks form. Strain the passionfruit pulp into a bowl through a fine sieve. Discard seeds. Add passionfruit pulp to cream and gently fold until just combined. Spoon cream mixture over the custard. Cover with plastic wrap and place in the fridge for 1 hour to chill.
4. Top with the remaining mango and extra raspberries to serve.