redbellybite
Almost Legendary
Here is my recipe for my desserts I have made for Christmas Day
Chocolate Bavarian
1 table spoon of geletin
1 table spoon of butter (melted)
1 can of condensed milk
750ml of thick cream
several HEAPED dessert spoonfuls of cadbury cocoa
1 pkt of choc crunch biscuits (or any type of choc biscuit you like ..)
a standard bake tin ..or what I have used is those foil ones that glad makes
boil 1/4 water into a jug add geletin and stir till fully disolved this is important!!
In a food processer, put your pack of bics in and crush till crumby ..
then in a bowl mix the biscuit and melted butter till you can squash it together and it clumps ..
then tip into your tray and spread out evenly ..place in freezer to set ...
next pour your cream and cond milk and cocoa and give it a good spin on whip (dont whip to much or you will make butter ) when you have a mousse like substance add your geletin ..it should be room temp by now ..give it a quick mix in
then pour evenly over your biscuit base and place back in freezer
whilst its in the freezer ..take another 150 -300ml (depending on how much you like cream)
and WHIP it ...add a few teaspoons of icing sugar when almost whipped ...
take out of freezer ..add some malteasers or any other type of chocolate chunks
push them down into the mix ..then put your whipped cream on top and add a flake
Mango cheese cake (no bake)
2 ripe mangoes
1 can cond milk
300ml thick cream
2 pkts of philly cream cheese
1 table spoon of geletin(same thing as you did in the choc bav)
1 pkt of scotch finger biscuits
1 table spoon of butter (melted)
food processer again
crumb your biscuits and add the melted butter and spread over your tray place in freezer ..
cut mangoes up into small pieces get as much of the juice too
in your FP add your cheese and mango
give it a good whip
add cream
whip it again
add your geletin that should be now at room temp ..
once all mixed well
pour into your biscuit base tray and place into freezer (with cheese cake, try and get your biscuit base to go up the sides of the tray ...)
once set
get white chocolate ...put in a bowl over boiling water and melt DONT GET WATER INTO YOUR CHOCOLATE ...
once melted squiggle all over your cheesecake
Chocolate Bavarian
1 table spoon of geletin
1 table spoon of butter (melted)
1 can of condensed milk
750ml of thick cream
several HEAPED dessert spoonfuls of cadbury cocoa
1 pkt of choc crunch biscuits (or any type of choc biscuit you like ..)
a standard bake tin ..or what I have used is those foil ones that glad makes
boil 1/4 water into a jug add geletin and stir till fully disolved this is important!!
In a food processer, put your pack of bics in and crush till crumby ..
then in a bowl mix the biscuit and melted butter till you can squash it together and it clumps ..
then tip into your tray and spread out evenly ..place in freezer to set ...
next pour your cream and cond milk and cocoa and give it a good spin on whip (dont whip to much or you will make butter ) when you have a mousse like substance add your geletin ..it should be room temp by now ..give it a quick mix in
then pour evenly over your biscuit base and place back in freezer
whilst its in the freezer ..take another 150 -300ml (depending on how much you like cream)
and WHIP it ...add a few teaspoons of icing sugar when almost whipped ...
take out of freezer ..add some malteasers or any other type of chocolate chunks
push them down into the mix ..then put your whipped cream on top and add a flake
Mango cheese cake (no bake)
2 ripe mangoes
1 can cond milk
300ml thick cream
2 pkts of philly cream cheese
1 table spoon of geletin(same thing as you did in the choc bav)
1 pkt of scotch finger biscuits
1 table spoon of butter (melted)
food processer again
crumb your biscuits and add the melted butter and spread over your tray place in freezer ..
cut mangoes up into small pieces get as much of the juice too
in your FP add your cheese and mango
give it a good whip
add cream
whip it again
add your geletin that should be now at room temp ..
once all mixed well
pour into your biscuit base tray and place into freezer (with cheese cake, try and get your biscuit base to go up the sides of the tray ...)
once set
get white chocolate ...put in a bowl over boiling water and melt DONT GET WATER INTO YOUR CHOCOLATE ...
once melted squiggle all over your cheesecake