Desserts - Cold

• 120g Chelsea Raw Sugar
• 1 cup water
• 500g apricots, stones removed
• zest and juice of 1 lime

• Cooking spray
• 250g extra light cream cheese
• 125g low-fat fresh ricotta
• ¼ cup Chelsea Raw Sugar
• 1 tsp finely grated lime zest
• 1 tsp vanilla extract or essence
• 2 x 50g eggs
• 2 passionfruit, pulp removed
• ½ cup fresh or frozen blueberries
• Extra blueberries and passionfruit, to serve (optional)

• flesh of 2 juicy oranges
• Chelsea Caster Sugar, to taste
• Chelsea Honey Maple Flavoured Syrup, to taste
• Water

• ⅓ cup boiling water
• 2 tsp powdered gelatine
• ⅔ cup Chelsea Icing Sugar
• ½ cup water
• ¼ cup cocoa powder
• 2 cups low-fat Greek-style natural yoghurt
• Cocoa powder and sliced strawberries, to serve (optional)

• 1 cup Chelsea White Sugar
• 1 cup water
• 5 cups mulberries or blackberries
• ¼ cup cassis, elderberry or blackberry liqueur, or Port

• 2 x 125g punnets raspberries
• 400g cherries, pitted
• ⅓ cup Chelsea Icing Sugar, sifted
• ½ cup water

• 1 cup coconut cream
• 1 ripe banana
• 1 tsp vanilla extract

• Coating
• ⅓ cup Chelsea Organic Coconut Sugar

• ⅓ cup Chelsea Raw Sugar
• 3 tsps lemon juice
• 1 cup freshly squeezed orange juice, strained
• 500g frozen raspberries

• ¼ cup shredded coconut
• 270ml can light coconut milk
• 4 egg yolks
• ¼ cup Chelsea White Sugar
• 1 ¼ cups light cream

• 2 Tablespoons Chelsea Caster Sugar
• 200g Chocolate Melts
• ½ Cup Boiling Water
• 1 Tablespoon Rum
• ¼ Cup Chopped Raisins
• 2 Eggs, separated
• ½ Cup Thickened Cream

• 1 Teaspoons Chelsea White Sugar
• 2 Cups Raspberries
• 2 Teaspoons Lemon Juice
• 150ml Thickened Cream
• 1 Tablespoon Kirsch
• 1 Tablespoon Chelsea White Sugar, extra
• 150ml Plain Yoghurt.
• 6 ready-made Individual Meringue Cases

Decoration

• Fresh berries and mint

• 200g ripe peaches, unpeeled, stoned and cut into chunks
• 4 tsp Chelsea Raw Sugar
• 4-8 blackberries, sliced into 5mm thick circles

You'll need a candy thermometer for this recipe.

• 6 egg whites
• 1½ cups Chelsea Caster Sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 600ml thickened cream, whipped
• 125g punnet fresh raspberries
• 125g punnet fresh blueberries
• 250g strawberries, hulled, sliced
• Fresh mint sprigs, to serve

Pink almond praline

• ¼ cup slivered almonds, toasted
• ¾ cup Chelsea White Sugar
• 2 teaspoons glucose syrup
• Pink gel food colouring

Raspberry sauce

• 150g frozen raspberries, thawed
• 2 teaspoons Chelsea Icing Sugar, sifted
• 2 teaspoons vanilla essence

• ½ cup fresh orange juice
• 2 tablespoons Chelsea White Sugar
• 2 cups fresh or frozen raspberries
• 200g flat plain sponge
• ¾ cup fresh low fat ricotta cheese
• ½ cup natural low fat yoghurt
• ½ teaspoon vanilla essence
• 2 tablespoons Chelsea White Sugar, extra
• Finely grated orange rind or lightly toasted flaked almonds, to serve

• 4 Individual Cheesecakes (pre-made)
• 310g Canned Mandarin Segments, drained

Liqueur Sauce

• 30g Butter
• 3 Tablespoons Chelsea Soft Brown Sugar
• 1 Teaspoon Grated Orange Rind
• 1 ½ Cups Orange Juice
• 2 Tablespoons Cointreau or any Orange Liqueur
• 2 Tablespoons Cornflour blended with 2 Teaspoons Water

• 750ml (3 cups) milk
• 165g (¾ cup) Chelsea Caster Sugar
• 2 tablespoons cornflour
• ¾ cup good-quality cocoa