Publications
Keen to serve something special for dessert? Try this Petit four platter. The treats are quick and easy to make and look impressive. You can also try a yummy SPAR Freshline Christmas cake and pudding as well as their decadent mince pies paired with juicy seasonal fruit and berries – and invite the family for a festive feast!
Mascarpone and white chocolate frosted mince pies
Makes 12
Melt 80g white chocolate and whip 250ml cream till soft peaks form then fold both through 1 tub (250g) of softened mascarpone to create a light mousse. Use a star-shaped nozzle to pipe this on top of 12 SPAR Freshline Mince Pies.
Stone fruit and fruit cake bites
Makes 24
Melt 125ml cream and 240g chopped dark chocolate together. Stir in 250ml finely chopped SPAR Freshline Fruit Cake and refrigerate until firm. Halve and stone 12 plums (or your favourite stone fruit). Use a melon baller to make a hollow in each and fill with the chocolate mixture. Leftover ganache? Form bite-sized balls and roll in cacao to create truffles.
Christmas cake towers with cream and custard
Serves 12
Mix 2 egg yolks, 30ml sugar, 30ml custard powder and 3ml vanilla essence then add 250ml warm milk and whisk until combined. Warm in a saucepan over moderate heat, whisking until the custard is cooked. Decant into a bowl and cover with cling film to prevent a skin from forming; allow to cool. Halve 6 SPAR Freshline Mini Christmas Fruit Cakes (100g each) and slice into three layers, horizontally. Spread with sweetened whipped cream, mascarpone or thick custard and restack the layers. Pipe a rosette of custard on top of each one and decorate with a sprig of mint or a white chocolate star.
Christmas pudding truffles
Makes 15
Crumble 400g SPAR Freshline Christmas Fruit Pudding into a mixing bowl and roll into 15 bite-sized truffles. Refrigerate for 30 minutes. Melt 300g chocolate and dip the truffles in the chocolate, one by one. Use a fork to remove the truffles; tap the fork lightly on the edge of the bowl to get rid of excess chocolate. Slide the truffles off with the tip of a knife, roll in desiccated coconut or add chocolate sprinkles and allow to harden on a cooling rack.
