Desserts - Cold

• 200g plain, sweet biscuits
• 80g butter, melted
• ⅓ cup of chocolate chips
• 500g cream cheese (full fat)
• 160g Chelsea Caster Sugar
• 3 eggs
• 250ml sour cream
• Zest and juice of 1 small lemon (or half a large)
• 230g raspberries (fresh or frozen)
• Extra raspberries for decoration

Base

• 1 packet (250g) plain, sweet biscuits
• 70g butter, melted
• 50g dark chocolate, melted

Filling

• 150g dark chocolate, melted
• 500g cream cheese, softened
• ¾ cup Chelsea Caster Sugar
• 2 eggs
• 2 tsp cocoa powder
• 1 tsp vanilla extract
• 1 cup sour cream

Raspberry Sauce

• 2 cups fresh or frozen raspberries
• ⅔ cup Chelsea Caster Sugar
• 1 Tbsp lemon juice
• Pomegranate arils, to decorate (optional)
• Whipped cream, to serve

• 300 ml cream
• 250g dark chocolate chips, melts or chocolate bits
• 3 egg yolks (the whites can be stored in a small covered container in the fridge for 2 – 3 weeks. Great for pavlova. Remember 1 egg white = approximately 50 ml)
• 2 Tbsp Chelsea Caster Sugar

Pastry

• 3 Tbsp Chelsea Caster Sugar
• 2 eggs, divided
• 125g butter, softened
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ¼ tsp salt

Filling

• 400g feijoa flesh (approximately 12 feijoas)
• 2 Tbsp lemon juice
• ½ cup water
• 6 Tbsp Edmonds Fielder's Cornflour
• 4 egg yolks
• ¾ cup Chelsea Caster Sugar
• 50g butter
• 1 Tbsp finely grated lemon zest

Meringue Topping

• 4 egg whites
• 1 cup Chelsea Caster Sugar

• 200g sweet biscuits
• 60g walnuts
• 70g butter, melted
• 500g cream cheese, cubed and softened
• ¾ cup Chelsea Caster Sugar
• 1 cup sour cream
• 1 tsp finely grated lemon rind
• 3 extra large eggs
• 1 tsp vanilla extract
• Cream, seasonal fruits, berry coulis, for serving

• ½ cup Chelsea Caster Sugar
• ½ cup lemon juice (approx. 3 lemons)
• 3 eggs
• 3 egg yolks, extra
• ½ cup Chelsea Caster Sugar, extra
• 1½ cups cream
• 1 Tbsp lemon rind, finely grated
• 75g store bought small meringues

• 1 tsp gelatine
• ½ cup cold water
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp cocoa
• 1 cup milk
• ½ cup full cream milk powder
• 1 tsp vanilla essence

Pavlova

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp cornflour

Strawberry Swir

• 1 punnet (250g) strawberries, cut into eighths
• ¼ cup Chelsea Jam Setting Sugar
• 1 tsp vanilla essence
• 100ml water

Filling

• 1 cup cream
• 2-3 drops rose pink food colouring
• 200g large store-bought marshmallows, halved
• 1 packet candy floss (try rose-flavoured Persian fairy floss)
• 1 cup pomegranate seeds
• Edible roses, to decorate (optional)

Meringues

• 6 egg whites, at room temperature
• 1 ½ cups Chelsea Caster Sugar
• 1 ¼ cups ground almonds
• 600ml thickened cream
• 1 passionfruit

Lemon Passionfruit Curd

• ⅓ cup cornflour
• 1 cup Chelsea Caster Sugar
• ½ cup lemon juice
• 2 tsps finely grated lemon rind
• 1 cup water
• 2 passionfruit, cut in half and pulp removed
• 3 egg yolks
• 60g butter

BROWNIE

• 240g butter, cubed
• 125g dark chocolate, roughly chopped
• 1 ¼ cups Chelsea Caster Sugar (280g)
• ⅔ cup Edmonds Standard Grade Flour (100g)
• ⅔ cup cocoa powder (55g)
• 1 tsp Edmonds Baking Powder
• 4 eggs
• 1 tsp vanilla extract
• 100g milk chocolate, roughly chopped
• 100g white chocolate, roughly chopped

CHOCOLATE CUSTARD

• 3 Tbsp Edmonds Custard Powder
• 1 ½ Tbsp Chelsea Caster Sugar
• 3 cups Meadow Fresh Original Milk, divided (750ml)
• 150g dark chocolate, finely chopped

CREAM

• 600ml cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract

TO DECORATE

• Small chocolates, i.e. Maltesers, crumbled Flake bars, chocolate buttons
• Stars on skewers or sparkly candles (optional)

• 600g mixed frozen berries
• 1 cup (220g) Chelsea Caster Sugar
• 1 vanilla bean, split lengthways, seeds scraped
• 2 tablespoons creme de cassis (optional)
• 2 eggwhites

• 1 litre cream
• 250ml Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• 100g toasted chopped walnuts

Topping

• Additional Chelsea Honey Maple Flavoured Syrup or Chelsea Maple Flavoured Syrup
• Extra walnuts or pecans

PAVLOVA

• 6 large egg whites (210g)
• 375g Chelsea Caster Sugar (1 ⅔ cups)
• 1 Tbsp Edmonds Fielder's Cornflour
• ½ Tbsp white vinegar

RASPBERRY COMPOTE

• 400g frozen raspberries (3 cups)
• 55g Chelsea Caster Sugar (¼ cup)
• 1 ½ Tbsp chia seeds (optional)
• 1 ½ Tbsp lemon juice

TO DECORATE

• 500g fresh strawberries (2 punnets)
• 600-625ml thickened cream
• 3 Tbsp Chelsea Icing Sugar
• 2 tsp vanilla extract
• 125g fresh blueberries (1 punnet)
• Sparkly star on a skewer, or similar (optional)
• 125g fresh raspberries (1 punnet)
• Sprigs of fresh rosemary (optional)
• Chelsea Icing Sugar, to dust

Base

• 230g biscuits, any can be used
• ½ tsp cinnamon
• 30g Chelsea Demerara Sugar
• 75g butter

Filling

• 520g cream cheese
• 175g Chelsea Caster Sugar
• 40g cornflour
• 1 tsp vanilla paste
• ¼ tsp cinnamon
• 4 Tbsp freshly squeezed orange juice (reduced over heat by half, then cooled)
• Finely grated zest of 2 oranges
• 3 eggs + extra 1 yolk
• 230g sour cream

Topping

• 2 eggs
• 80g butter (cut into small cubes)
• 80g Chelsea White Sugar
• Juice of 1 orange
• 1 Tbsp cream
• Finely grated zest of half an orange

Pudding

• 85g raisins
• 85g sultanas
• 85g dried cranberries
• 100g fresh or glace cherries, chopped
• 2 tbsp Chelsea Dark Cane Sugar
• 6 tbsp brandy
• 1L vanilla ice cream
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp ground nutmeg
• Zest ½ lemon
• Zest ½ orange

Chocolate Sauce

• 2 tbsp cornflour
• ¼ cup cocoa
• 2 tbsp cold water
• 1 cup hot water
• ¼ cup Chelsea Caster Sugar
• 1 tsp vanilla essence
• 25g butter

Banana Ice Cream

• 2 cups Meadow Fresh Original Milk
• 2 tbsp Edmonds Custard Powder
• ½ cup Chelsea Organic Raw Sugar
• 3 bananas
• 2 cups plain yoghurt
• 1 tsp vanilla essence
• 1 cup cream (softly whipped)

Caramel Sauce

• 90g butter
• ⅓ cup Chelsea Golden Syrup
• ½ cup Chelsea Soft Brown Sugar
• ⅛ tsp sea salt (optional)
• ⅓ cup cream

To serve

• 1 cup crushed malt biscuits
• 1 cup cream, whipped
• 2 tbsp chocolate sprinkles