Cheat desserts that are pure genius

2016-12-21 06:01
Crème brulee puffs with spun sugar. Photos: SUPPLIED

Crème brulee puffs with spun sugar. Photos: SUPPLIED

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GUESTS in the driveway and you haven’t got dessert sorted? Don’t fret and cut yourself some slack.

Here’s the drill:

At all times have your pantry stocked with the Staffords range of ready desserts and make sure you have cream and milk in the fridge!


Crème brulee puffs with spun sugar

Serves: 4

Preparation time: 10 minutes

Setting time: 4 hours

Ingredients:

1 box staffords crème brulee

16 small choux puffs

125ml white sugar

50ml water

Mint and pearl dragees to serve

Method:

Make the crème brulee according to pack instructions and allow to set in the refrigerator.

To serve, pipe or spoon the crème mixture into the choux puffs.

In a small saucepan, heat the water and sugar until it caramelises, either dip each puff into the caramel or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.

Lemon cream pavlova, dark chocolate berries

Preparation time: 25 minutes

Baking time: 1 hour 30 minutes + cooling

Ingredients

4 medium free-range egg whites

200g castor sugar

2tsp cornflour

1tsp lemon juice

2tsp Staffords Vanilla Extract with Seeds

1x150g pack Staffords Magicmelt Dark Choc Discs

400g fresh strawberries or other mixed fresh berries

250ml cream

1/2 x 500g jar Staffords Lemon Curd

Method

Heat the oven to 130° C. Line a large baking tray with non-stick baking paper.

In a spotlessly clean bowl, whisk egg whites until they form soft peaks. Add the castor sugar in stages, whisking until stiff peaks form – don’t over-whisk the whites once they’re stiff!

Now, quickly whisk in the cornflour, lemon juice and Staffords Vanilla Extract with Seeds. Spoon onto the baking sheet, making a 23cm circle with a hollow in the middle. Bake for 1 hour 30 minutes until crisp.

Turn off the oven and leave to cool.

Meanwhile, melt the Staffords Magicmelt Dark Choc Discs in a bowl over simmering water. Dip ? of the berries in the chocolate and allow to set on a wire rack.

When you are ready to serve, whisk the cream until quite thick. Gently stir through the Staffords Lemon Curd to create a marble effect. Spoon the lemon cream into the meringue just before serving. Top with all the berries and drizzle with a little extra melted chocolate, if you like.

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