Tiramisu Dip

 

 

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)

Nutella Dip

 

 

Ingredients

 

1 cup of cream

1 packet cream cheese

3 tablespoons of caster sugar

¾ cup Nutella

 

Method

Place cream in a bowl and mix with electric mixer until stiff peaks form.

In a separate bowl whip the cream cheese and caster sugar until smooth.  Add Nutella and mix until combined.

Add half of the whipped cream and gently fold, once combined add the other half and repeat.

Can be stored in an airtight container in the fridge prior to serving

 

Apple Crumble (GF)

Ingredients

Filling:
4-5 apples, peeled and cored
2 tablespoons of water

Topping:
160g Gluten Free plain flour
115g cold butter
80g brown sugar


Method:

Preheat oven to 180C

Prepare apples, peel, core and chop into thick slices.  Place them into a casserole dish, sprinkle with water.

Add all topping ingredients to thermomix and mix for 15 seconds on speed 4.

Sprinkle the crumble mixture over the apples.

Cook for 35-45 minutes

Serve with your choice of ice-cream, cream or custard


# Note, if you don't have a thermomix you can make this simply use a fork to mix crumble 


 

Chocolate Croissant Puddings

Ingredients

2 frozen croissants, thawed

½ x 200g block dark cooking chocolate, coarsely chopped

4 eggs

2 cups of milk

½ cup caster sugar

Strawberries to decorate

HOT CHOCOLATE

200g block dark cooking chocolate, chopped

¾ cup cream 


Method

Grease 6 ovenproof dishes, place on oven tray

Cut croissants into thirds, place 1 slice in each dish.  Top with chocolate.

Whisk eggs, milk and sugar in a bowl.  Pour in dishes.  Stand at room temperature for 30 minutes.

Cook in a moderate oven for 30 minutes or until puddings are just set and golden brown.

To make sauce, place chocolate and cream in a small saucepan, stir over low heat until chocolate is melted and mixture is combined.

Serve with hot chocolate sauce and strawberries.