Black Forest Trifles and Basic Aussie Scones
- 1 x 415g (13oz)can Stoneless Black Cherries
- 1 tsp kirsch .if you want
- 250ml (1 cup) brought vanilla custard
- 125ml (1/2 cup) hazelnut-flavoured chocolate sauce
- 1 x 250g (8oz)pkt chocolate rollettes
- 125g (1/2 cup) double cream
- Grated dark chocolate, to serve
Drain cherries, reserving 60ml (1/4 cup) of the syrup. Combine the reserved syrup and the kirsch, if desired, in a small bowl. Combine the custard and chocolate sauce in a small bowl.
Cut each rollette crossways into 4 slices. Divide half the slices among serving glasses. Drizzle over half the syrup. Top with half the cherries. Pour over the custard mixture.
Continue layering with remaining rollette slices, syrup and cherries. Top with the cream and chocolate
(makes 4)
- (info) Kirsch is a clear, colourless fruit brandy traditionally made from double-distillation of morello cherries, a dark-coloured cultivar of the sour cherry..
Basic Aussie scones
- 3 cups self-raising flour
- 80g (2 1/2oz) butter, cubed
- 1 to 1 1/4 cups milk
Preheat oven to 200°C (400F). Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
Pat dough into a 2cm(3/4inch)-thick round. Using a 5cm (1/4 inch)(diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 3 rounds. Place scones onto prepared baking tray, 1cm (1/2inch) apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream
Serve warm with jam and cream / makes 15
0 comments:
Post a Comment