Frozen Bar-One Log
4 x 100g Bar-Ones
4 free-range eggs, separated
100g dark chocolate, melted, to drizzle
• Spray a 1-litre terrine or small loaf tin with non-stick cooking spray. Line with cling-wrap, leaving long side overhanging.
• Roughly chop 3 Bar-Ones and place in a heatproof bowl with 300ml cream over a pan of simmering water. (Don’t allow bowl to touch the water.) Melt and stir to combine.
• Remove from heat and cool slightly. Whisk in the remaining cream and egg yolks.
• In a separate clean bowl, beat egg whites with an electric beater until stiff peaks form. Fold into chocolate mixture using a metal spoon.
• Pour into terrine and fold over the cling-wrap. Freeze overnight.
• To serve, dip mould briefly in warm water and invert onto a platter.
• Drizzle over the melted chocolate. Chop remaining Bar-One and scatter over the terrine.
12 finger biscuits
125ml 1/2 cup) very strong espresso coffee
60ml (1/4 cup) coffee liqueur or Amarula
4 scoops best-quality vanilla ice cream
Fresh berries or grated dark chocolate for garnishing
• Lay 4 plates out and place 3 biscuits on each one.
• Stir together the coffee and liqueur and drizzle slowly over the biscuits.
• Top with a scoop of ice cream and a few berries. Serve immediately.
Butterscotch Panna Cotta
Serves 4 – 6
620ml (2-1/2 cups) cream
230g butterscotch sweets, crushed
5ml (1 tsp) vanilla extract
8ml (1-1/4 tsp) gelatine powder
250ml (1 cup) double-cream,
Greek-style plain yoghurt
• Combine 310ml (1-1/4 cups) cream, butterscotch sweets and vanilla extract in a medium-sized pot and bring to the boil.
• Stir continuously until the sweets have melted and are well infused. Remove from heat.
• Add gelatine and stir until dissolved.
• Allow to cool slightly, then add cream and yoghurt.
• Strain through a strainer, discarding any extra bits.
• Pour into greased ramekins and refrigerate until set.
• To remove panna cottas, briefly dip the ramekins into a bowl of boiling hot water and turn out onto a serving plate.
• Serve with granadilla coulis.