Raspberry coulis
200g frozen raspberries
100g caster sugar
20g lemon juice
Mix all ingredients in a bowl, 4 minutes / 90C / Speed 4
Place in bowl in refrigerator to cool
Raspberry cream
600g cream
20g frozen raspberries
Insert butterfly whisk.
Place cream into mixing bowl and whip (speed 3.5)
Add raspberries and mix 10-20 seconds / speed 2 (or just combined)
125g Butter
2 tbsps Cocoa
1/2 tin of Condensed Milk
1 packet Malt Biscuits, crushed
1 packet Marshmallows, chopped
55g Copha
100g Dark Chocolate
Melt Butter
Add cocoa and condensed milk and mix well
Add biscuits and marshmallow and combine
Presse into a greased sliced tin
Melt copha and dark chocolate, and spread onto slice
Note: To make gluten free, sub out malt biscuits for a gluten free shortbread alternative
Ingredients
250 g cream cheese – softened
¾ cup ricotta
Dash vanilla extract
½ cup caster sugar
1 ¼ instant coffee granules
2 teaspoons unsweetened cocoa powder
Method
Beat cream cheese until smooth and creamy, add ricotta and mix well
Add caster sugar and mix until well combined, then add vanilla and coffee granules and repeat.
Place in serving dish and sprinkle with cocoa powder (can be stored in the fridge for up to 2 days)
