The Northern Rivers Times
42
December 14, 2023
COOKING
CHRISTMAS ROCKY ROAD 15m prep
5m cook
12 servings
9 INGREDIENTS • • • • • •
200g dark chocolate, chopped 100g milk chocolate, chopped 20g copha or butter, chopped 280g pink and white marshmallows, halved 150g shortbread fingers, coarsely chopped 4 x 35g Gingerbread biscuits, coarsely
• • •
chopped 1/2 cup (70g) slivered almonds, toasted 4 x 52g Cadbury Cherry Ripe bars, coarsely chopped Green & red Mars M&M’s/M&M’s Minis, to decorate
3 METHOD STEPS Step 1 Grease the base and sides of a 20cm x 30cm lamington pan. Line with baking paper, allowing the sides to overhang. Step 2 Place combined chocolates and copha or butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir for 5 mins or until the mixture
melts and is smooth. Step 3 Combine marshmallow, shortbread, ginerbread, almond and cherry ripe in a large bowl. Add chocolate mixture. Gently fold until just combined. Spoon into the prepared pan. Sprinkle with M&M’s and M&M’s Minis. Set aside for 1 hour to set. Cut into pieces to serve.
CHRISTMAS STAR MINI TRIFLES 5h 20m prep
5m cook
8 servings
12 INGREDIENTS • • • • • •
85g Strawberry jelly crystals 85g Lime jelly crystals 2 large Granny Smith apples, peeled 100g white chocolate, chopped 2 cups thickened cream 250g mascarpone
• • • • • •
200g packet ginger kisses 1/2 cup apple juice 250g strawberries, finely diced White chocolate stars, to serve Mini silver cachous, to serve Gold edible glitter, to serve
5 METHOD STEPS Step 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). Step 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. Step 3 Place chocolate and 1/2 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. Step 4 Place chocolate mixture, mascarpone and 1/2 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. Step 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.
CARAMILK CHRISTMAS CRACK 20m prep
20m cook
16 servings
10 INGREDIENTS • • • • •
1/2 x 225g box Jatz crackers 1 1/2 cups brown sugar 185g butter, chopped 1 tsp sea salt 2 x 180g blocks Caramilk chocolate, melted
• • • • •
100g dark chocolate, melted 2 x 20g packets giant chocolate stars Green and red mini m&m’s, to decorate Mint flavoured m&m’s, to decorate Glamour and sparkle sprinkles, to decorate
5 METHOD STEPS Step 1 Preheat oven to 180C/160C fan-forced. Grease a 1.5cm-deep, 24cm x 33.5cm baking tray. Line base and sides with baking paper, extending paper 2cm above edges of tray. Step 2 Arrange crackers in a single layer on base of prepared tray, trimming crackers to fit and fill any gaps. Step 3 Place brown sugar, butter and salt in a saucepan over medium heat. Cook, stirring, for 5 to 6 minutes or until butter is melted and sugar has dissolved. Bring to the boil. Cook, stirring constantly, for a further 2 to 3 minutes or until
mixture has thickened. Remove from heat. Step 4 Carefully and slowly pour mixture over crackers to cover evenly (see notes). Bake for 5 to 8 minutes or until mixture is bubbling. Carefully remove from oven and stand for 2 minutes. Drizzle with melted Caramilk. Spread gently and evenly to cover. Set aside for 15 minutes to cool. Refrigerate for 10 minutes or until Caramilk has just set. Step 5 Working quickly, drizzle top of crack with melted dark chocolate. Decorate with chocolate stars, m&m’s and sprinkles. Refrigerate for at least 1 hour or until firm. Lift crack from pan. Using a warm, sharp knife, cut into pieces. Serve.
