Orange Cointreau Sponge Finger Balls

Makes: 35 x 20gram balls

To make a 35cm high dome double the recipe or for a 50cm high dome, triple the recipe.

Ingredients:

• 1 x 250gram packet Unibic Sponge Fingers, crumbed in food processor until fine
• 1 cup dried apricots, finely pulsed in food processor
• 1 tablespoon Cointreau, pour over apricots and soak for 15 minutes
• ½ cup desiccated coconut
• 1/2 orange, zested
• 200ml condensed milk
• 50grams butter, melted
• 250grams white chocolate, melted gradually in microwave
• Additional 250 grams white chocolate, melted to stick balls onto dome
• 1 standard piece (A2) of white cardboard
• Alfoil, to cover

 Blend all ingredients together in a mixing bowl to form a soft mixture. Roll into tablespoon sized balls and leave to set firm.  When set dip each ball into melted white chocolate and leave to set.

To assemble the dome:

Create a dome shape by rolling the cardboard into a cylindrical shape, secure with some staples and cut the bottom off to make the dome stand upright. Cover this with aluminium foil and place on a large decorative platter.

Using the melted chocolate, dip the base of each ball into the chocolate and place the balls around the base of the dome.  Leave each layer to set for 5 minutes then continue placing the balls up the dome evenly until you have covered the entire dome. Decorate

Xmas gifts made by You:

To make wonderful personalized gifts for your family and friends why not make double the recipe and dip the apricot balls in different coloured melted chocolate and decorate. The Orange Cointreau balls will keep for up to one month. 

Black Forest Cake

Serves: 6-8

Ingredients:

• 1 x 250 gram Unibic Sponge Fingers
• Chocolate Cherry Cream
• 1 x 600ml bottle thickened cream, whipped until stiff
• 250 grams dark choc bits, melted
• 1 x 680 gram jar Morello Cherries, drained, juice reserved
• 2 tablespoons Kirsch, Brandy, or Sherry, optional

Beat the cream in a mixer and just before it is thick enough, pour in a steady stream of the melted chocolate. Remove beaters and gently fold in the drained cherries.

To decorate:

• 20 fresh cherries
• 2 Flake, chocolate bars broken into chunky pieces

To assemble:

You will need a decorative platter which the cake will be served from.  Dip the sponge fingers into the reserved cherry juice, adding the alcohol of your choice.  Place the fingers onto the plate, usually 6 fingers per layer is perfect.  Spread each layer with the cherry cream and continue until the ingredients are finished.  (3 layers are ideal). Spread the remaining cream on the top of the cake and decorate the sides with a wall of chocolate or broken shards as indicated below.  Refrigerate until served.  This cake may be made a few days in advance.

Decorate the cake with a row of fresh cherries around the top edge and the 2 Flake chocolate bars sprinkled into the centre of the cake.  You may dust the cake with icing sugar to finish it off.

Shards of Chocolate

You will need:

• 250 grams dark cooking chocolate, melted.
• Glad Bake

Simply pour melted chocolate onto a large piece of Glad Bake and spread evenly.  Let the chocolate dry and randomly break it into large pieces. Place around the outside of the cake, you may need to spread a small amount of chocolate cream onto the chocolate to stick it to the cake.

Smoked Salmon Soufflé

Ingredients:

• 60 grams butter
• 4 spring onions, finely chopped
• 60 grams plain flour
• 2 sprigs of dill, finely chopped
• 1 ½ cups of milk
• 100grams smoked salmon, cut into thin strips
• 4 eggs, separated
• Cracked pepper to taste
• 6 x 100mm Vol au vent cases

Method:

Melt the butter in a saucepan, add the spring onions, finely chopped dill and cook for 2 minutes, add the plain flour and stir well, cook for another 2 minutes. Add the milk and stir constantly to form a thick sauce.  Cool then add the egg yolks, smoked salmon, cracked pepper and stir well.  Beat the egg whites to stiff peaks and gently fold into the salmon mixture.  Pour filling into 100mm vol au vent cases to the top and bake at 200° C for 12 minutes.  

To serve:

Remove from oven and serve quickly with seasonal vegetables or a tasty salad.  You may serve an additional slice of smoked salmon as a garnish.

Christmas Cassata

Ingredients:

• 1 x 250g Pkt Unibic Sponge Fingers
• 1/2cup blackcurrant or cranberry juice
• 500g fresh ricotta
• 1/2 cup icing sugar
• 250g vanilla yoghurt
• 300g mixed berries, fresh or frozen
• 200g strawberries, washed and halved
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds
• 100g glace cherries
• 100g Turkish delight, cubed or raspberry bullets
• Melted chocolate and fresh cherries of berries to garnish

Method:

Line a 6 cup pudding basin or a 24 fluted ring tin with plastic wrap. Dip the sponge fingers into the juice briefly and line the base and sides of the pudding basin, trimming to fit snugly. Beat together the ricotta and icing sugar until well combined. Stir in the vanilla yoghurt. Fold through the fruits, nuts and chopped Turkish delight or raspberry bullets. Pour half the mixture into the basin or tin and top with remaining sponge fingers. Finish with the remaining half. Cover with two layers of plastic wrap and freeze overnight or at least 8 hours.

Unmould carefully. Garnish with drizzled melted chocolate and serve with fresh cherries and berries. Dust with icing sugar.

Note: this mixture can be divided into 2 x 4 cup pudding shaped bowls. Pudding is best left for 20 minutes at room temperature to soften prior to serving.