Cooking Method - No Bake
Search our collections and recipes or find inspiration below
ingredients
- ½ cup Chelsea Caster Sugar
- ¼ cup water
- ¼ cup fresh lemon juice
- 1 Tbsp sherry
- 1 cup raspberry jam
- 4 cups fresh mixed berries
- 2 cups thickened cream
- 2 Tbsp Chelsea Icing Sugar
- 1 sponge cake
ingredients
- 1 pack Arnotts white chocolate fudge cookies
- 1 super king size bar Cadbury white chocolate, dream bar
- 200 ml cream, whipped
- 1 king size bar dark chocolate
- 100g butter
- 1 egg
ingredients
- 3 Tablespoons Chelsea White Sugar
- ½ Cup Cream, whipped
- 4 Tablespoons White Wine, chilled
- 3 Tablespoons Lemon Butter
- 2 Bananas Peeled and Thinly Sliced
- 4 Sponge Biscuits
ingredients
- 6 Slices Stale Sponge Cake
- 2 Tablespoons Brandy
- 2 Tablespoons chopped nuts
- 300ml prepared Vanilla Custard
- 2 Egg Whites
- 2 Tablespoons Cornflour
- 1 cup prepared apple puree
- 2 Tablespoons Chelsea Caster Sugar
- 2 Tablespoons chopped nuts for decoration
ingredients
- 1 cup (90g) rolled oats
- 2 Tbsp cacao powder or cocoa powder
- 12 pitted fresh dates
- 1 cup (80g) desiccated coconut
- 2 Tbsp Chelsea Maple Flavoured Syrup
- 2 Tbsp desiccated coconut, extra to coat
ingredients
- 2 large mangoes
- ¾ cup Chelsea Raw Sugar
- 5 tsp gelatine powder
- ⅔ cup boiling water
- 500g extra light cream cheese
- 1 tsp vanilla extract
- 1 cup low fat Greek-style natural yoghurt
- Finely grated zest of 1 lime
- 2 tbsps freshly squeezed lime juice
- Zest of 1 lime, to serve
ingredients
- 3 Tablespoons Chelsea Caster Sugar
- 2 Egg Yolks
- 2 Tablespoons Marsala (or wine, sherry, brandy)
- ½ Cup Cream Cheese
- 300ml Thickened Cream
- 2 Egg Whites, whipped to soft peak
- 4 Tablespoons Instant Coffee
- 2 Cups Hot Water
- 16 Sponge Fingers
- 2 Tablespoons Cocoa Powder
ingredients
- 250 grams digestive biscuits
- 90 grams butter, melted
- 75 grams (¾ cup) Chelsea Demerara Sugar
- 185 ml (¾ cup) single cream
- 150 grams (1 cup) dark chocolate, chopped
- 150 grams (1 cup) milk chocolate, chopped
- 1 teaspoon vanilla paste or extract
- 1 cup blueberries and pulp from 3-4 passionfruit, to decorate
ingredients
- 200g digestive biscuits, crushed (or ginger nuts, Oreos or shortbread)
- 75g butter (melted)
- 300g white chocolate
- 280ml double cream (normal cream in NZ)
- 250g soft cheese (full-fat, such as Philadelphia)
- 250g mascarpone cheese
- 200g raspberries (fresh or frozen)
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