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Bakers Choice Assorted® Festive edible forest

Bakers Choice Assorted® Festive edible forest

Bakers Choice Assorted® Festive edible forest

X1 200g Bakers Choice Assorted®
For the meringue mushrooms
2 egg whites
Pinch of salt
¼ c sugar
2-3 Bakers Red Label® Lemon Cream, crushed
For the dark chocolate ganache
100g dark chocolate, roughly chopped
100ml, cream
For the cream cheese pebbles
100g Cream cheese
4-5 Bakers Strawberry Whirls ®, crushed
To decorate
3-4 Bakers Romany Creams®, crumbled into fine bits
1 tbsp cocoa
100g blueberries or other berries of your choice
Fresh mint leaves
To make the meringue mushrooms: Preheat the oven to 160ºC. Line a baking sheet with baking paper. Combine the egg whites and salt in a large bowl and beat with an electric hand mixer. When really frothy, gradually add the sugar, whisking until the meringue is thick and glossy and forms stiff peaks. 
Spoon the meringue into a piping bag fitted with a 1cm tip, and squeeze out into 12 round mounds to make the mushroom caps on the prepared baking sheet. To make each stem, separately squeeze out a bit of meringue onto the baking sheet while pulling the bag straight up so each stem stands 3-4cm high. Sprinkle over the crushed Bakers Red Label® Lemon Cream biscuits  . Bake in the oven for 1 1/2 hours, then turn off the oven. Leave them in there until completely cool and dry.
To make the dark chocolate ganache: Place the chocolate in a bowl.  Pour the heated cream over the chocolate and stir until thoroughly incorporated. Let cool until room temperature.
To make the cream cheese pebbles: Mix together 100g cream cheese and crushed Bakers Strawberry Whirls ®. Mix together and form into little pebble like shapes, set aside
Use a skewer to make a small hole in the underside of each mushroom cap. Pipe a small amount of chocolate ganache into each hole, then stick the stems in.
Spread a layer of chocolate ganache on a plate. Crumble on the chocolate Bakers Romany Creams®.  Stick a few mushrooms into the ganache, dust with cocoa powder, and then sprinkle the berries, place on the pebbles and mint leaves. 


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