Tuesday, 14 August 2012

More sneaky peeks!

So who would like to see some more Autumn/Winter products?

Well here goes - how is this..........

I love the new frosted glassware which are brilliant for serving puddings and starters in too! The white tableware looks so crisp and smart on the table, It is really fine, doesn't scratch and is also chip resistant!

The new range is available for September 1st so remember if you want to stock up on the beautiful coloured spotty glasses we do, make sure you order them this month as they will be discontinued from this date. Also our prices are going up a little to cover increasing production and postage costs so if you have had your eye on something, get it now!
These desserts look lovely in the glasses! 

1 unwaxed lemon, divided
50 g luxury lemon curd
200 g thick and creamy natural Greek-style yogurt (5% fat)
150 ml whipping cream, whipped to form medium peaks, divided
300 g fresh strawberries, hulled
1 tablespoon granulated sugar
200 g fresh blueberries, divided
100 g wild blueberry high fruit content spread (see Chef’s Corner)
Pared strips of lemon zest, to decorate (optional)

1. Zest lemon using Microplane® Zester to measure 1 teaspoon zest. Place lemon zest, lemon curd, yogurt and two-thirds of the whipped cream in Classic Batter Bowl; mix together using Small Mix ‘N Scraper® until
combined. Set aside. Slice strawberries on Cutting Board using Utility Knife; set aside.
2. To decorate rims of Dots Martini Glasses, cut lemon in half; juice one half using Citrus Press, collecting juice onto a small plate. Save remaining lemon half (juice) for another use. Place sugar on another small plate. Dip rim of each glass into lemon juice and then into sugar, turning glasses to coat rims evenly; set aside. Reserve 12 blueberries for decoration in (250-ml) Prep Bowl. Place remaining blueberries and blueberry fruit spread in Small Batter Bowl; mix until blueberries are well coated using Mini Mix ‘N Scraper®.
3. To assemble desserts, evenly divide blueberry mixture between prepared glasses; level mixture using back of Mini Mix ‘N Scraper®. Divide lemon cream mixture evenly over top of blueberries; level using back of Small Mix ‘N Scraper®. Arrange strawberry slices, overlapping slightly, over top of lemon cream in each glass.
4. Spoon remaining whipped cream into Easy Accent® Decorator fitted with open star tip. Pipe a swirl of cream into centre on top of each dessert; top each cream swirl with 3 of the reserved blueberries. Sprinkle strips of pared lemon zest over cream swirls, to decorate, if desired. Serve immediately.
Serves 4

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