Stunning Elegance

Dessert Tasting Plate

The secret to quickly serving up special desserts is to have as much as possible prepared beforehand.

The Passionfruit Jellies and the Crème Brulee can be prepared up to 3 days in advance, covered and stored in the refrigerator.

The little pots with thick cream can be done the day before, covered and stored in the refrigerator.

The Crème Brulee can have sugar sprinkled on top, and then be quickly finished under the grill or with a small cooks blow torch (worth investing in) just before serving. For an easier option simply decorate with a sprinkle of brown sugar.

If you have room the 20 dessert plates can be set out either the day before, or early on the big day. Place an empty dessert spoon and 2 pieces of Turkish Delight on each plate, cover plates with foil or plastic wrap.

(Persian Fairy Floss does not last in air, so pop a swirl on the dessert spoon just before serving, you will need a helper for this job).

When you are ready to serve dessert simply add the jellies, brulee, cream and lastly Persian Fairy Floss.

20 prepared Passionfruit Jellies
20 prepared Crème Brulee
40 pieces pink Turkish Delight
1 x 200g packet pistachio flavoured Persian Fairy Floss
2 x 300g tubs extra thick cream

Passionfruit Jelly

2 teaspoons powdered gelatine
½ cup boiling water
2 tablespoons caster sugar
3 x 170g cans John West Passionfruit
1 tablespoon Limoncello or Grand Marnier liqueur

Sprinkle gelatine over boiling water and whisk with a fork until gelatine is dissolved. Stir in caster sugar, John West Passionfruit and liqueur. Refrigerate for 30 minutes, stir gently then carefully spoon into 22 x 30ml sized shot glasses and place onto a tray. Cover with plastic wrap and refrigerate until required.

Prep time: 10 minutes Serves: 22

Crème Brulee

1 vanilla bean
1 cup thickened cream
2 egg yolks
1 egg
2 tablespoons caster sugar

Place vanilla bean and cream into a small saucepan and heat to almost boiling (DO NOT BOIL) remove from heat. Whisk egg yolks, egg and caster sugar until thick and frothy and stir into heated cream. Remove vanilla bean and carefully split along one side, scrape out the little vanilla seeds and return to saucepan, discarding the pod. Carefully spoon 1 tablespoon of custard mixture into each little heat-proof pot. Place the pots into a baking dish and very carefully pour a little cold water into the dish. Bake in preheated oven at 160°C for 10 minutes until the custards are just set. Remove from water, cover and refrigerate until required.