Desserts - Cold

• 6-8 Slices of Stale Sponge or Cake
• 2 Tablespoons Lemon Curd
• 6 Bananas
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Chelsea White Sugar
• 4 Prepared Pineapple Jellies
• 300m Prepared Dairy Custard
• 300ml Cream, whipped
• 4 Tablespoons Toasted Flaked Almonds

• 750g mixed fresh berries, sliced if needed
• 6 sponge finger biscuits, broken or cut into pieces
• 2 tbsps sherry

Jelly

• 1 cup boiling water
• 1 tbsp powdered gelatine
• 1 cup 100% pomegranate juice

Custard

• 2 tbsps custard powder
• 2 tbsps Chelsea Raw Sugar
• 1 ½ cups skim milk
• 1 tsp vanilla extract

• 250g strawberries, halved or quartered
• 125g punnet blueberries
• 125g punnet raspberries
• 1 tsp finely grated orange zest
• 2 tbsps freshly squeezed orange juice
• 3 tbsps Chelsea Icing Sugar, sifted
• 1 cup low-fat Greek-style natural yoghurt
• Pinch ground cardamom and cinnamon
• 2 tbsps chopped unsalted pistachio nuts

• 750g diced watermelon (seeds removed)
• ½ cup Chelsea Caster Sugar
• zest and juice 2 limes
• ½ cup water 

• 6 Egg Whites (total weight - 260g)
• Pinch of Salt
• 1 ½ Cups Chelsea Caster Sugar
• ½ Cup Chelsea White Sugar
• 2 Tablespoons Cornflour
• 2 Teaspoons Lemon Juice
• 600ml Thickened Cream - whipped for serving
• 4 Large Passionfruits for serving

Demerara Crumble Topping

• ½ cup plain flour, sifted
• ⅓ cup shredded coconut
• ¼ cup Chelsea Demerara Sugar
• 40g butter, melted
• 1 cup (approx.) Cherry Jam

Cheesecake Filling

• 250g cream cheese, room temperature
• ½ cup Chelsea Raw Sugar
• 3 extra large eggs, room temperature
• ½ cup sour cream
• 1 tbsp fresh lemon juice

• 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

• 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

• 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

Pastry

• 1 cup flour
• 75g butter
• ¼ cup Chelsea White Sugar
• 1 egg yolk
• 1 Tbsp cold water

Filling

• 1 Tbsp custard powder
• 1 Tbsp Chelsea White Sugar
• ½ cup milk
• 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
• ¼ cup apricot jam
• 2 tsp water

• 2 tablespoons freeze - dried coffee granules
• 2 tablespoons Chelsea Demerara Sugar
• 1 tablespoon boiling water
• 1 tablespoon brandy
• 300 ml Prepared vanilla custard
• 300 ml cream

• 500g cream cheese
• 600ml thickened cream
• 50g Chelsea Icing Sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 125ml orange flavoured liquer (i.e. Cointreau, Grand Marnier)
• Juice of 2 oranges
• 300g sponge cake (cubed)
• 3 mangoes, sliced 1cm

• ½ cup butter, melted
• 250g crushed, plain sweet biscuits
• 750g cream cheese, softened
• 1 cup Chelsea Caster Sugar
• 2 Tbsp plain flour
• 1 Tbsp finely grated lemon rind
• 2 eggs
• 1 egg yolk
• ¼ cup cream
• Kiwifruit jam

• ¾ cup Chelsea Raw Sugar
• 2 tbsps custard powder
• 3 cups skim milk
• 300g pkt mixed frozen berries, defrosted on paper towel, pureed
• Extra berries, to serve (optional)

• 60g Butter
• ½ cup Chelsea Dark Cane Sugar, firmly packed
• ¾ cup cream
• ½ cup plain yoghurt
• 4 bananas, sliced
• ⅓ cup toasted slivered almonds
• 1 ½ cups prepared vanilla custard

• 600ml whole milk
• 150g Chelsea Caster Sugar
• 4 tbsp ground almonds
• 10 gelatine leaves
• 850ml double cream
• 1.2kg hulled ripe strawberries, whizzed in a food processor and sieved to get about 900g purée
• 3 tbspChelsea Icing Sugar
• Crystallised violets to decorate