Demerara Sugar
Demerara (pronounced...
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Desserts
Apricot Parfait
10 mins
2 mins
Easy
6
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- Ingredients
- Method
Ingredients
- 1 Cup dried Apricots
- 4 Tablespoons water
- 1 Tablespoon Chelsea Demerara Sugar
- 300ml Vanilla Custard
- 1 Tablespoon Amaretto (Almond Liqueur)
- 300ml Cream
- 3 Tablespoons Toasted Flaked Almonds
Chelsea Products in Recipe
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Method
Place dried apricots and water in a microwave dish and cover, microwave on high (100%) for 2 minutes until soft.
Add Chelsea Demerara Sugar and puree apricots in blender on full power. Add custard and Amaretto and quickly combine.
In a separate bowl whip cream until stiff. Lightly stir apricot / custard mixture into cream.
Divide mixture into 6 parfait glasses, refrigerate until needed.
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Reviews
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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