October 21, 2013 in desserts
A few weeks ago I was invited to take part in the Four Cousins #creamgenius recipe challenge. I received a lovely gift box containing 2 cream liqueurs, Marula cream and Strawberry cream. The challenge was to develop recipes incorporating these two products.
The strawberry cream liqueur has a distinct strawberry taste, like a boozy strawberry flavoured “Nesquick” milkshake which I thought would pair well with white chocolate. I ended up making white chocolate and strawberry cream cheesecakes. Served with tart fresh strawberries and we have a luscious summery dessert! For the marula cream, I whipped up rich dark chocolate pots with fresh orange zest and marula. The flavour reminds me of ”Jaffa cakes” – with a kick of course. These babies are silky smooth and uber decadent. Both desserts are a must try and super easy to make…
200 g choc chips cookies or shortbread, crushed until fine
60 g melted butter
3 x 90g slabs Cadbury’s dream white chocolate, broken into blocks
250 g plain cream cheese
seeds of 1 vanilla pod
1/2 c (125 ml) cream
1/4 c (60 ml) Four Cousin’s strawberry cream liqueur
Combine the crushed biscuits with the melted butter and press into individual serving bowls.
Melt the chocolate in a double boiler until smooth, don’t over heat.
Place the cream cheese, cream, vanilla and liqueur into a mixing bowl and whisk until well combined and smooth (use a hand beater or mixer). Add the melted chocolate and continue mixing until smooth.
Spoon into prepared bowls and chill for at least 1 hour.
Serve topped with freshly cut strawberries.
200 g dark chocolate, broken into blocks
1/2 c (125ml) fresh cream
1/2 c (125 ml) Marula cream liqueur
zest of 2 oranges
2 egg yolks, lightly beaten
In a small pot, melt the chocolate and cream gently until all the chocolate has melted. Whisk in the Marula, zest and eggs until well combined and should look smooth and glossy.
Pour into individual serving dishes and allow to set for at least 1 hour.
To make caramelised orange slices: Preheat oven to 200 degrees celcius. Slice 1 orange thinly and place onto a baking paper lined baking tray, sprinkle each slice with lots of brown sugar and pop into the oven until the orange slices crisp up and the sugar melts and turns a dark amber colour. Crush any excess sugar brittle for the topping.
Serve choc pots topped with orange zest, sugar brittle crumble and caramelised oranges on the side.