Innholdsfortegnelse for 2023-12-20 i Daily Voice

Ingredients Fresh berries of your choice Jelly (any flavour of choice – raspberry and cherry are the best flavour combinations) Lady fingers Orange juice Orange zest 1 tub cream cheese 1 cup cream ½ cup castor sugar Vanilla essence/ paste/pod Method Mix the cream cheese and sugar until incorporated. Add the vanilla, and fold in the whipped cream and orange zest. Place in the refrigerator. Add your jelly to your glass or bowl with water. Next, layer your ladyfingers and brush with orange juice. Add a cheesecake layer and follow that with another layer of ladyfingers and finally the last cheesecake layer. Top with fresh berries and enjoy! Can be made in individual glasses or a large bowl.…

For the mousse filling Ingredients 1½ cups heavy whipping cream 2 teaspoons vanilla bean paste/scrape the inside of one vanilla bean pod/vanilla essence ¼ cup icing sugar 1½ teaspoons gelatine 2 tablespoons water 2 cinnamon sticks Method Chill bowl and beaters. If using the vanilla bean pod, slit vertically and scrape the seeds from inside with a paring knife. Sprinkle gelatine over the surface of the water. Place the cream in a saucepan and bring to a boil with cinnamon sticks. Allow it to steep to infuse flavour. Cool down, refrigerate and once cold, add to a bowl with sugar and vanilla, and mix at medium-high speed until soft peaks form. Microwave gelatine mixture for 5-10 seconds, or just until it liquifies. Add gelatine mixture to cream mixture gradually, as…

Ingredients 225g egg whites – at room temperature 370g castor sugar or granulated sugar that is pulsed to make it finer. 1½ tablespoons cornstarch 2 teaspoons white vinegar/1 teaspoon cream of tartar 1 tablespoon grated lemon zest Method Make sure all the equipment is clean and dry. Cut a piece of baking paper that is big enough to line a baking tray. Add egg whites to a bowl and start mixing. Once the foam forms, add the cream of tartar or vinegar. Then add one tablespoon of sugar at a time until it becomes thick and glossy. Fold through lemon zest and either pipe it into the baking paper or for a festive twist – pipe it into the shape of a wreath. Bake at 100 degrees for about 80-90…