Yes, yes and yes! A cheesecake that’s as easy to make as it sounds.

3-ingredient Chocolate Cheesecake

Serves 10-12

Ingredients

700g white chocolate, chopped
750g medium-fat cream cheese, at room temperature
6 eggs, separated
Pinch of fine salt
Melted white chocolate, for serving (optional)
Honeycomb, for serving

Method

1. Preheat the oven to 150°C.
2. Grease and line two 20cm springform cake tins. Set aside.
3. Melt chocolate over a double-boiler or in the microwave. Cool slightly.
4. Combine the melted chocolate and cream cheese, stirring well.
5. Fold in egg yolks and salt. Set aside.
6. Whisk egg whites to stiff peaks. Stir in a 1/3 of egg whites into cream cheese mixture, combining completely. Fold in remaining egg whites using a large metal spoon. Divide the mixture between prepared cake tins.
7. Bake for 11/2 hours or until cake springs back in the centre when pressed lightly.
8. Cool in the tins for 20 minutes before transferring to the fridge to cool completely.
9. Serve topped with melted chocolate and honeycomb, if you like.

Take it to the next level with honeycomb

Combine 1 cup (200g) sugar, 1/4 cup (60ml) golden syrup and a pinch of salt in a large pot over medium heat. Stir every 2-3 minutes until the sugar has dissolved. Simmer for 12-15 minutes until mixture turns an amber colour. Remove from heat and vigorously whisk in 2 tsp (10ml) bicarbonate of soda until well incorporated and mixture is foamy. (Careful, the mixture expands four-fold.) Pour into a lined baking tin and leave to set for 30-60 minutes. Break into chunks and serve on top of cheesecake.

Recipe and styling: Gail Damon
Photographs: Zhann Solomon

The post 3-ingredient chocolate cheesecake appeared first on MyKitchen.

Take it to the fridge, because no bake means no fuss! With these thrifty desserts to celebrate the holidays, you can keep that summer feeling for longer. 

Piña colada mousse 

Serves 4-5 

Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert. 

Ingredients

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar  

For serving

6 fresh pineapple slices
6 fresh or glacé cherries Handful of coconut shavings, toasted
handful of mint  

Method 

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 

2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)

3. Whisk coconut cream to medium-soft peaks using an electric whisk.

4. Fold blitzed pineapple mixture into coconut cream, cover and chill.

5. Melt the chocolate (you can use a double boiler or melt it in the microwave, stirring every 30 seconds.) Set aside to cool.

6. Combine egg whites, cream of tartar and salt in a large bowl.

7. Whisk the mixture into medium stiff peaks.

8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  

9. Fold coconut cream mixture into the meringue.

10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.

11. Fold the chocolate mixture into remaining meringue until it is well combined.

12. Spoon into glasses and chill for 1 hour.

13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Also read: Classic chocolate and biscuit fridge cake

Stone fruit cheesecake tartlets 

Makes 6 

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set them in dessert glasses. 

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) tennis biscuits
½ block (250g) butter, melted  

For the filling

½ Tbsp vanilla essence
3 tubs (200g) plain medium fat cream cheese
½ cup (100g) castor sugar
1 cup cream
Pinch of ground cinnamon 1-2 Tbsp (15-30ml) lemon juice (or to taste)  

For the topping

½ cup (75g) sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered 3 nectarines, halved or quartered  

Method 

1. Crush the biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter. 
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling plastic wrap out of bowls. 
3. Place the tartlet bowls on serving platter and keep chilled
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving. 
5. For the topping, place the sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.
6. Simmer fruit over low heat for 5 minutes, then remove fruit and reduce to a syrup. Cool the fruit and syrup until ready to serve.
7. Serve tartlets topped with fruit and syrup.  

Jewel jelly slices  

Serves 4-6 

A fun take on a creamy jelly, these jewelled slices combine many different textures that might remind you of gran’s foam pudding.  

Ingredients

3 packets (80g each) red berry jelly
2 cups (500g) double-cream strawberry yoghurt
2 store-bought chocolate muffins, crumbled
¼ cup (60ml) melted butter

Strawberries and chocolate sauce, for serving   

Method 

1. Prepare one packet of jelly to packet instructions and set completely. Cut the jelly into squares and chill. 
2. Add ¾ cup (180ml) boiling water to remaining two packets of jelly powder and whisk until all granules are dissolved. Add another 3⁄4 cup (180ml) ice-cold water. 
3. Combine the jelly into yoghurt. Pour into a 20x8cm loaf tin lined with cling wrap. 
4. Chill for 20-30 minutes until semi-set, then add half the blocks of plain jelly. (These tend to fall to the bottom of the tin, so doing this in two steps ensures jewels throughout.)
5. Chill for another 30 minutes, add remaining jelly blocks and chill until completely set.
6. Combine the muffin crumbs and butter to create a crumble.
7. Unmould the jelly onto a serving plate. Slice and serve scattered with the crumble, strawberries and chocolate sauce.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14 

This sweet slice has a ganache topping that gives it a chic finish. It’s just as delicious without it, making it thriftier.  

Ingredients

For the filling

1 cup (250g) butter
½ cup (60g) cocoa powder, sifted
1 packet (500g) icing sugar, sifted
2 (80g) crunchie chocolates, broken into small chunks
½  packet (50g) nuts of choice, chopped and toasted
2 packets (200g each) Marie biscuits, roughly crushed  

For the chocolate ganache

200g chopped dark chocolate
2 Tbsp (30ml) cream  

Method 

1. Melt the butter in a large bowl, then mix in the cocoa and icing sugar.
2. Stir in the crunchies, nuts and Marie biscuits.
3. Press the mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.
4. Melt the chocolate ganache ingredients over a double boiler (or in the microwave) and whisk until smooth. Set the mixture aside to cool slightly.
5. Spread chocolate ganache over set chocolate fudge.
6. Slice and serve. (Store any leftovers in the fridge.)  

Sunrise panna cotta and jelly 

Serves 4-6 

Take the pressure of unmoulding off – prepare dessert portioned into ramekins and serve as is once set.  

Ingredients 

For the mango panna cotta

1 Tbsp (12g) gelatine powder 1 mango, peeled and puréed 
1 cup (250ml) 100% fresh orange juice 
1/3 cup (67g) sugar
¼ cup (60ml) double-cream plain yoghurt  

For the berry coulis jelly

1 Tbsp (12g) gelatine powder 2 cup (300g) frozen red berries, thawed
¼ cup (50g) sugar
¼ cup (60ml) water
1 packet (80g) red jelly 
225ml boiling hot water 
Cherries for serving (optional)  

Method 

1. For the panna cotta, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
2. Combine remaining panna cotta ingredients, mixing until sugar is dissolved.
3. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into mango mixture.
4. Pour into a 17cm jelly mould (or a cling-wrap lined bread loaf tin of the same size). Chill the panna cotta until semi-set, about 30-60 minutes.
5. For the berry coulis jelly, mix gelatine and 3 Tbsp water and set aside for gelatine to sponge.
6. Blitz together the berries, sugar and water to make a coulis.
7. Melt sponged gelatine in the microwave for 15-20 seconds, stirring halfway. Do not let the mixture boil. Stir gelatine into 1 cup of berry mixture.  
8. Pour the berry mixture onto panna cotta layer, then chill until semi-set, about 30-60 minutes.
9. Prepare the packet of red jelly with the boiling hot water, then add in the leftover 1⁄2 cup (125ml) berry coulis. Mix well and pour onto the semi-set dessert.
10. Chill for 2-3 hours until set, or overnight for best result when unmoulding dessert.
11. To unmould, place a plate on the jelly mould, flip the jelly mould and plate over and remove the lid on mould. (If you’re using a metal mould, run a hot cloth on the outside of the tin, and using a sharp knife, loosen the edges from top to bottom to release the vacuum. Place on a platter and flip over.)
12. Serve chilled, topped with cherries if you like.  

Recipes & styling: Liezl Vermeulen
Photographs: Zhann Solomons

Also read: Tropical Pineapple Fridge Tart

The post Fridge desserts to satisfy your sweet tooth appeared first on MyKitchen.

We don’t need any excuses to enjoy a tasty sweet treat! Whether in the decadent honeycomb rocky road fudge cake or the creamy stone–fruit cheesy tartlets, use Selati Sugar and spoil your loved ones with these yummy (and easy-to-make) bakes.  

Honeycomb rocky road fudge ‘cake’  

Serves 12-14

This sweet slice has a ganache topping that gives it a sophisticated finish. It’s just as delicious without it, making it thriftier.   

Ingredients

Filling:   

1 cup (250 g) butter
½ cup (60 g) cocoa powder, sifted
1 packet (500 g) Selati Icing Snow, sifted
2 (80 g) Crunchie chocolates, broken into small chunks
½ packet (50 g) nuts of choice, chopped and toasted
2 packets (200 g each) Marie biscuits, roughly crushed

Topping:   

200g chopped dark chocolate
2 Tbsp (30ml) cream

 Method

1. Melt butter in a large bowl, then mix in cocoa and icing sugar.   
2. Stir in Crunchies, nuts and biscuits.   
3. Press mixture into a 23cm loose-bottom cake tin (or simply use a square dish). Chill in the fridge.   
4. Melt chocolate and cream over a double boiler (or in the microwave) and whisk until smooth. Set aside to cool slightly.  
5. Spread chocolate ganache over set chocolate fudge.   
6. Slice and serve. (Be sure to store any leftovers in the fridge.)   

Cook’s note
Swap nuts for mini marshmallows or chocolate malt balls for a thrifty take everyone can enjoy, no matter the allergies!  

Stone fruit cheesecake tartlets  

Makes 6

This cheesecake filling is thick and creamy, but doesn’t set firm enough to slice. If you don’t have suitable bowls or tartlet tins, set in dessert glasses.  

Ingredients

2 packets (200g each) ginger biscuits
1 packet (200g) Tennis biscuits
½ block (250g) butter, melted

Filling:  

½ Tbsp vanilla essence
3 tubs (200g) medium fat cream plain cheese
½ cup (100g) Selati Castor Snow
1 cup cream
Pinch of ground cinnamon
1-2 Tbsp (15-30ml) lemon juice (or to taste)

Topping:  

½ cup (75g) Selati Pure White Sugar
¼ cup (60ml) water
1 cinnamon stick (or 1 halved vanilla pod)
3 plums, halved or quartered
3 nectarines, halved or quartered

 Method

1. Crush biscuits using a food processor, or place in a zip-seal bag and crush using a rolling pin. Mix with melted butter.   
2. Press biscuit mixture into 6 bowls (about 8cm wide and 5-7cm deep) lined with plastic cling wrap. Chill until firm, about 30 minutes, then unmould by pulling out plastic wrap out of bowls.   
3. Place tartlet bowls on serving platter and keep chilled.  
4. Blitz together filling ingredients using a stick blender (or use an electrical whisk). Spoon filling into tartlet bowls. Chill until serving.   
5. Place sugar and water in a small pot over medium-high heat. Stir until sugar is melted, then add cinnamon if using, and fruit.   
6. Simmer fruit over low heat for 5 minutes, then remove and reduce to a syrup. Cool fruit and syrup until serving.   
7. Serve tartlets topped with fruit and syrup.   

The post Make these tasty sweet treats with Selati Sugar appeared first on MyKitchen.

Sugar, spice and everything nice! We’ve spun our favourites into trendy new desserts for you to share and savour.

Tiramisu chocolate cupcakes

Makes 8 – 10 large cupcakes

Total time 1 hour

Ingredients

For the cupcakes

1 box (500g) chocolate cake mix

For the syrup

1 ½ cups brown sugar
½ cup water
2/3 cup espresso
2/3 cup medium cream sherry

For the icing

2 egg yolks
2/3 cup castor sugar
1 tub (230g) full-fat cream cheese
1 tub (250g) full-fat mascarpone
1 tsp vanilla essence
Cocoa powder, for dusting

Method

1. Prepare chocolate cake batter according to package instructions.
2. Scoop batter into two large 6-cup muffin tins or one regular 12-cup muffin tin, filling each cup ¾ of the way. Bake as indicated. Cool completely.
3. For the syrup, place ingredients in a saucepan over medium heat and stir until sugar dissolves.
4. Bring to the boil and reduce for 3-4 minutes until thickened. Remove from heat and set aside to cool.
5. Combine icing ingredients and beat together until smooth and light.
6. Using a sharp knife, cut a hole out the centre of each cupcake.
7. Top up each hole with syrup, then top with a swirl of icing.
8. Finish cupcakes with a dusting of cocoa powder and drizzle with remaining syrup before serving.

Chef’s tip

For a non-alcoholic version, use orange juice or pouring cream. For the cream, stir through after you’ve removed the pot from the heat.

Salted caramel chocolate tart

Serves 8

Total time 1 hour, plus refrigeration

Ingredients

For the base

2 boxes (200g each) Romany Creams or other chocolate biscuits
1/3 cup melted butter

For the caramel filling

1 cup sugar
½ cup water
1/3 cup cream
¼ cup butter
Coarse sea salt

For the topping

2 extra-large eggs, separated
200g dark chocolate, melted
¾ cup cream
2 Tbsp castor sugar

Method

1. Grease a 25cm loose-bottomed tart tin.
2. Add biscuits to a food processor and pulse to a fine crumb.
3. Stir through melted butter.
4. Press mixture into tin, spreading evenly over the base and up the sides. Refrigerate to set. 5. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Remove from heat and quickly whisk through cream and butter. Set aside to cool.
7. Pour caramel into tart shell and set aside to cool until set. Sprinkle with sea salt.
8. For the topping, beat egg yolks and melted chocolate together.
9. In a separate bowl, whip cream to form stiff peaks. Add sugar and beat until glossy and thick.
10. Add whipped cream in batches to melted chocolate mixture and fold through until incorporated.
11. Pour over caramel layer and smooth over with a spatula.
12. Refrigerate for 4 hours before serving.

White chocolate honeycomb chunks

Makes 10 large chunks

Total time 45 minutes

Ingredients

3 slabs (80g each) white chocolate
2 cups castor sugar
1 cup water
¼ cup honey
1 Tbsp bicarbonate of soda

Method

1. Melt 2 slabs of white chocolate over a double boiler.
2. Add biscuits to a food processor and pulse to a fi ne crumb. Stir through melted butter.
3. Press mixture into tart tin, spreading evenly over the base and up the sides. Refrigerate to set.
4. For the filling, heat sugar and water in a saucepan, stirring until dissolved.
5. Bring saucepan to a boil for 10-15 minutes, without stirring, until mixture turns a deep caramel colour.
6. Stir until sugar dissolves, then boil until mixture turns amber gold (if any crystals start to form, dip a pastry brush in some water and brush the sides of the pot).
7. Turn off heat, add bicarbonate of soda and whisk quickly to combine. The mixture will bubble up.
8. Carefully pour into lined tray and set for about 20 minutes, then break honeycomb into chunks.
9. Melt remaining white chocolate over a double boiler.
10. Dip one side of each chunk into melted chocolate and place chocolate-side down on the bubble wrap chocolate.
11. Set for 15-20 minutes and peel off bubble wrap before serving.

Chef’s tip

Once you’ve added the bicarbonate of soda, ensure its properly combined but do not overmix as this will result in a deflated honeycomb.

One-bowl spiced banana bundt cake

Serves 6 – 8

Total time 1 hour 10 minutes

Ingredients

For the cake

5 overripe bananas
4 eggs
1 can (385g) condensed milk
½ cup melted bu­tter
1 tsp vanilla essence
2½ cups self-raising flour, sifted
½ tsp mixed spice
½ tsp ground ginger
1 tsp ground cinnamon

For the butterscotch caramel

1 cup sugar
¼ cup water
¼ cup cream
¼ cup bu­tter
Pinch of cinnamon

Method

1. Preheat oven to 180°C.
2. Spray a 23cm Bundt tin (or ring tin) with non-stick spray, then coat with a little flour (this should prevent sticking).
3. Place bananas in a bowl and mash well using a fork.
4. Add eggs, condensed milk, butter and vanilla essence. Beat thoroughly to combine.
5. Sift flour and spices over the wet ingredients and stir well to combine into a batter.
6. Pour into the greased tin and bake for 30-35 minutes until a skewer inserted in the side comes out clean.
7. Cool in the tin for 10-15 minutes. Invert cake onto a wire rack and tap the top of the tin gently to release.
8. For the caramel, combine sugar and water in a pot.
9. Heat gently and stir sugar until completely dissolved, then turn heat up high.
10. Boil for 8-15 minutes without stirring until mixture turns amber in colour.
11. Carefully add butter and cream and swirl pot to combine. The mixture will expand up. 12. Reduce heat to low and stir to combine.
12. Add a pinch of cinnamon, then set aside to cool.
13. Pour caramel over hot cake and serve.

Chef’s tip
If your bananas are still a bit underripe, simply place them (skins on) on a lined baking tray and cook for 10 minutes at 150°C, until the skins are black. Remove using oven gloves and carefully scoop out the flesh to use in your cake.

Crème brûleé milk tart

Serves 8

Total time 2 hours

Ingredients

For the shortcrust pastry

2 ½ cups cake flour, sifted
Pinch of salt
250g ice-cold butter, cut into small cubes
2 large egg yolks
1 tsp lemon juice

For the filling

2 cups milk
1 stick cinnamon
3cm strip orange peel (optional)
5 eggs, separated
1¼ cups castor sugar
1/3 cup cornflour
¼ cup flour
3 Tbsp butter
2 tsp vanilla essence
Granulated sugar, for topping

Method

1. Preheat oven to 190°C and grease a 23cm loose-bottomed tart tin.
2. For the pastry, place flour, salt and butter in a food processor. Pulse until it resembles breadcrumbs.
3. Add egg yolks and lemon juice. Pulse until a dough forms.
4. Remove dough and shape into a flat disc. Cover with clingfilm and refrigerate for about 20 minutes.
5. Roll pastry out into a large thin disk just bigger than your tin. Press pastry into base and up the sides using your fingertips. Chill in the fridge for another 10 minutes.
6. Bake tart for 15 minutes, then set aside to cool.
7. For the filling, heat milk, cinnamon and orange peel in a pot until steaming.
8. Beat egg yolks and ¾ cup sugar in a bowl until thickened.
9. Mix both flour and cornflour with a little water to make a thin paste, then mix into the egg.
10. Temper egg mixture by slowly adding hot milk in a thin, steady stream while whisking. 11. Transfer mixture to the pot and simmer while whisking for 5 minutes.
11. Remove from heat and mix in butter and vanilla. Set aside to cool.
12. Reduce oven to 180°C.
13. Whisk two egg whites to stiff peaks, then add sugar in ½ cup intervals. Beat until sugar has dissolved and mixture is glossy.
14. Fold egg white through cooled custard and pour into cooled tart case.
15. Bake for 30-35 minutes, until the edges are set and the middle is slightly wobbly. Cool completely.
16. Scatter with granulated sugar and caramelise using a kitchen blow torch until golden. Serve immediately.

Recipes: Fresh Living Magazine

Photography: Fresh Living Magazine

The post Trendy decadent desserts to share and savour appeared first on MyKitchen.

To make this chocolate mousse a cover star, top bowls of chocolate mousse with torched meringue, scatter with fresh berries and peanut honeycomb. Add the finishing touches by sprinkling with edible gold dust.  

3-ingredient chocolate mousse and quick peanut honeycomb   

Serves 4 • Total Time 20 Min (Plus Refrigeration Time)  

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar     

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

The post Cook The Cover: Chocolate Mousse With Torched Meringue appeared first on MyKitchen.

Sweethearts on a shoestring, these date-night desserts won’t break the bank (or any hearts)! 

Fiery and fruity crêpe cake  

Serves 8 • Total Time 20 Min (Plus 1 Hour Resting Time) 

Ingredients
FOR THE CRÊPES
4 eggs  
1L milk 
¾ cup sugar 
1 tsp vanilla extract 
2 cups flour 
½ tsp salt 
¼ cup butter, melted   

FOR THE TOPPING
Handful fresh fruit (we used plums, nectarines and pineapple) 
1/3 cup golden syrup 
1 jar preserved ginger in syrup (optional) 
1/3 cup coconut flakes, toasted 
1 cup cultured cream or pouring cream, whipped  

Method
1. Whisk the eggs, milk, sugar and vanilla essence until frothy.
2. Add the flour and salt. Whisk to combine. Chill for at least 1 hour.
3. Place a 20cm non-stick pan over a medium heat.
4. Lightly brush the pan with butter.
5. Whisk the batter again before ladling a spoonful into the pan.
6. Working quickly, swirl the pan to evenly coat it with the batter.
7. Cook the crêpe until bubbles form on its surface and the edges are golden and crispy.
8. Carefully flip it using a spatula and cook on the other side for a few seconds.
9. Transfer the crêpe to a plate and repeat the process with the remaining batter. You’ll end up with about 20–25 crêpes. Cool them completely.
10. Toss the fruit with the ginger and a drizzle of the preserve’s syrup.
11. Mix the cultured cream or pouring cream with 1/3 cup ginger syrup to form a thick spread.
12. Place a crêpe in the centre of a flat plate or cake platter.
13. Dollop a spoonful of the ginger cream on the base crêpe and spread.
14. Layer another crêpe over the cream-covered base.
15. Repeat this layering process with the remaining ingredients to create a crêpe stack.
16. Add a spoonful of the ginger cream to the top of the stack and decorate it with the syrup-soaked fruit.
17. Scatter with the coconut and serve. 

Top tip: Create a showstopper by topping the crêpe stack with spun sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar. Simply heat 1 cup of sugar in a dry pan. Swirl it until it dissolves and turns a deep golden hue. Cool for 2-3 minutes and, using 2 forks, drizzle the hot caramel in wide sweeps over a greased rolling pin to create thin strands. 

Meringue kisses and honeycomb bites  

Makes 4 X 500ml Jars • Total Time 1 Hour 15 Min (Plus Cooling Time)

Ingredients
FOR THE MERINGUE 
2 egg whites  
½ cup castor sugar 
a few drops of food colouring 
½ tsp flavourings of choice (optional)   

FOR THE HONEYCOMB 
125g castor sugar 
½ cup golden syrup 
2 tbsp water 
11 ½  tsp bicarbonate of soda  

Method
FOR THE MERINGUE 
1. Preheat oven to 100°C.
2. Line a tray with baking paper.
3. Whisk the egg whites until it forms stiff form.
4. Add the sugar one tablespoon at a time while whisking continuously. Keep whisking until it is thick and glossy and the sugar has dissolved.
5. Fold through the food colouring and flavouring, if using.
6. Pipe 2cm-wide meringue ‘kisses’ onto the baking tray.
7. Bake for 1 hour then turn off the heat and leave the meringues to cool in the oven for 2–3 hours or overnight.

FOR THE HONEYCOMB 
1. Line a 20cmx20cm tray with baking paper and coat with non-stick spray.
2. Place the sugar, syrup and water in a large pot over low heat. The mixture will expand, so a big pot is essential.
3. Stir until the sugar has just dissolved. Bring it to a boil and don’t stir again.
4. Boil until the sugar is a deep amber colour with large bubbles.
5. Remove the pot from the heat and stir in the bicarbonate of soda. Mix well to remove lumps.
6. Pour the liquid over the lined pan and leave it to cool and harden for about 30 minutes before breaking apart into uneven chunks.

TO ASSEMBLE 
1. Serve with scoops of ice cream or whipped cream.

Creamy berry and chocolate pots  

Serves 4 • Total Time 15 Min  

Ingredients
2 cups fresh berries or soft fruit 
2 tbsp honey 
3 cups double cream yoghurt 
A handful granola handful chocolate, chopped
A handful fresh berries
honey to drizzle   

Method
1. Purée the fruit and honey using a stick blender.
2. Gather 3–4 medium-sized jars or bowls and add layers of the purée and yoghurt until they are 3/4 full. Aim to use the yoghurt as the final layer you add.
3. To serve, top the jars with the granola, chocolate, berries and a drizzle of honey.

Top tip: Freeze any leftover fruit puree in an ice cube tray to add into smoothies for a burst of flavour.  

Words: Sjaan Van Der Ploeg
Photographs:  Fresh Living Magazine

The post Quick-To-Whip Up Budget-Friendly Desserts  appeared first on MyKitchen.