scrummy adult recipes.

here's a few recipes i thought some of you might like to try out.

They're more adulty than anything - definately not for kiddies, but maybe nice as a sweet treat when you're entertaining over the summer.

CHOCOLATE SORBET WITH SWEET TORTILLA CHIPS

1 1/4 cups dutch cocoa powder
1 1/4 cups dark brown sugar
1 cup caster sugar
2 teaspoons instant expresso coffee
5 cups water

*sweet tortilla chips*
2 tablespoons honey
2 flour tortillas
4 Teaspoons sugar

Place cocoa sugars, coffee and 5 cups water in a saucepan over medium heat and whisk to dissolve. Reduce heat and simmer for 15 minutes, stirring occasionally to prevent it from catching. Strain into a bowl and place over a larger bowl of iced water to chill. When the mixture is very cold, pour into a plastic container and freeze for 2 hours or until ice crystals have formed around the edged. Beat with electric beater and return to the freezer for 2 hours. repeat twice more then freeze overnight (or freese in an ice-cream maker following manufacturers directions).

Meanwhile, to make tortilla chips, preheat oven to 180c, place the honey and 1 table spoon of water in a pan over low heat and stir to combine. Brush over both sides of the tortillas and sprinkle with the sugar. use kitchen scissors to cut into strips or triangles. Lay on a baking tray lined with non-stick baking paper and bake for 8-10 minutes until crisp and golden.

serve sorbet in glasses with cooled tortilla chips.


RUM AND RAISIN CHOCOLATE FUDGE

60 ml (1/4 cup) rum
95 gms (1/2 cup) raisins
400gm dark choc, coarsely chopped
1 x 395gm can sweetened condensed milk
50 gm unsalted butter

Line a 20cm square cake pan with non stick baking paper. combine rum and raisins in a small bowl and set aside for 1 hours to macerate.

Place the chocolate, condensed milk and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth.

Stir in the raisin mixture. Spoon into the lined pan and use the back of spoon to smooth the surface. Set aside to cool., Place in the fridge overnight to set.

Cut into squares.


BAILEYS CHOCLATE FUDGE

Melted butter to grease tin
1x 395gm can sweetened condensed milk
100gm butter, cubed
255gm (1 1/4 cups firmly packed) brown sugar
2 tablespoons glucose syrup
150gm good quality dark chocolate, finely chopped
60 mls (1/4 cup) Baileys original irish cream liquer

Brush 20cm square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick bakng paper, allow overhang.

Combine condensed milk, butter, sugar, and glucose syrup in a heavy-based saucepan. Stir over a medium-low heat for 3 mins or until sugar idssolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of the pan. Remove from heat.

Add the choclate and liquer, stir until choclate melts and mixture is smooth. Pour into the prepared pan and smooth surface. Set aside for 1 hour to cool, cover with plastic wrap and place in fridge for 1 hour until firm.

Remove from pan using paper to help lift. Use a sharp knife to cut into pieces.


PASSIONFRUIT DELIGHT

2 passionfruits
2 bananas
1/2 cup coconut
125ml cold custard
125 thickened cream
100gm tiny marshmellows
lemon juice

Brush sliced bananas with lemon juice. Mix custard and cream together, add pashionfruit pulp, bananas and marshmellows. Mix. Pour into serving bowls and top with marshmellows and coconut if wished.

Mmmm thanks Janine . I'm thinking the Bailey's fudge would be nice at Christmas time - if I can hold off that long

Is glucose syrup readily available at the supermarket or can I substitute something else?

Edited by sally belly

Thanks Janine.