80g dark chocolate (Chopped) 110g dark chocolate (Melted)
60g chopped nuts
60g dried fruit
40g butter
20ml honey
40g sugar
90ml cream
20g icing sugar
¼ tsp vanilla essence
60g biscuit crumbs
120ml ice cream
METHOD
First we melt some chocolate for piping.
On a prepared sheet on grease proof paper we pipe out some chocolate decorations for our dessert.
Next we melt the honey, butter and sugar in a small pan adding the dried fruits and chopped nuts tossing them briefly to coat the dried fruits with this tasty glaze
Then we whip the cream adding icing sugar and vanilla essence till firm
Belinda gets Rex to teach her about presentation, flavours and tastes in time for catering her friend’s wedding. Spiced rubbed lamb rump and chocolate brownie are on the menu tonight.
