Desserts - Cold

• 200g Ricotta Cheese
• 200g Chelsea White Sugar
• 2 Eggs, separated
• 200g Self Raising Flour
• Finely grated rind of 1 Lemon
• 3 Tablespoons Spiced Blackberry Jam

• 2 Tablespoons Cornflour
• 2 Cups Water (hot)
• ½ Cup Chelsea White Sugar
• Juice of 2 or 3 Lemons
• 2 Whites of Eggs

• ⅓ cup Chelsea Raw Sugar
• 1 cup boiling water
• 3 x 250g punnets strawberries, hulled
• ¼ cup freshly squeezed lemon juice

• ⅓ cup Chelsea Raw Sugar
• 1 tbsp lemon juice
• 1 cup freshly squeezed orange juice, strained
• 3 mangoes, peeled and stone removed

• 1 small mango
• 2 tsp gelatine
• ¾ cup Chelsea Raw Sugar
• 20 small wafer cones
• 2 tbsp toasted shredded coconut

• 150g gingernut biscuits
• 500ml cream
• 2 Tbsp Chelsea Icing Sugar
• 200g full fat cream cheese, at room temperature
• 395g can sweetened condensed milk
• 1 tsp vanilla extract
• ½ tsp ground ginger
• ⅓ cup Chelsea Golden Syrup (120g)

• 2 Bananas, peeled and quartered
• ½ Small Pineapple, peeled and quartered
• 60g Glace Cherries
• 1-2 Medium Oranges
• 1-2 Lemons halved
• 4 Passionfruit
• 2 Teaspoons Gelatine
• ¼ Cup Cold Water
• ¾ Cup Chelsea White Sugar
• 2 Cups Cream
• ½ Cup Evaporated Milk
• 1 Teaspoon Vanilla

• 4 cups mixed dried fruit
• 50g pkt glacé red cherries, chopped
• 1 cup Chelsea Raw Sugar
• 4 tsp gelatine
• ½ cup diet ginger beer
• ¼ cup brandy
• ¼ cup lemon juice

• ½ cup Chelsea Caster Sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla essence
• 1 cup flour
• 60g melted butter 

• Melted butter, for greasing
• 300g frozen raspberries, thawed
• 250g pkt pink and white marshmallows
• 2 tsp gelatine
• 1 cup whipped cream
• Extra 30g butter
• 1 tbsp Chelsea Golden Syrup
• 2 tbsp Chelsea Soft Brown Sugar
• 2 tbsp plain flour
• 1 tsp ground ginger
• 1 tbsp Chelsea Icing Sugar, for dusting
• Fresh raspberries, to serve (optional)

• CREAM SHELL
• 300ml Thickened Cream
• 1 Tablespoon Chelsea Caster Sugar
• 2 Tablespoons Brandy
• 8 Macaroons

• FILLING
• 825g Apricot Halves
• 1 Tablespoon Brandy
• 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
• 2 Teaspoons Gelatine

• 5 egg whites
• 300gm Chelsea Caster Sugar
• ½ tsp white vinegar
• 1 vanilla bean
• 2 tablespoon cornflour
• 200gm dollop cream
• 2 vanilla beans
• 20gm Chelsea Icing Sugar
• 2 punnets raspberries
• 20gm Chelsea Icing Sugar

• 250 g fresh or frozen mixed berries
• 600 g low fat vanilla yoghurt
• 2 egg whites
• 2 tbsp Chelsea Honey Maple Flavoured Syrup 

• 250g strawberries, hulled, plus 125g extra, hulled, finely chopped
• ½ cup (110g) Chelsea Caster Sugar
• 500g Greek Yogurt
• ½ cup (125ml) pure (thin) cream
• 24 extra-thick ice cream wafers (natural flavour), to serve

• 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

Honeycomb

• 4 tbsp Chelsea White Sugar
• 2 tbsp Chelsea Golden Syrup
• 1 tsp baking soda

Ice-cream

• 4 egg yolks
• 1 cup Chelsea Caster Sugar
• 500ml full fat cream