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LEMON AND PANETTONE TRIFLE

IN OUR HOUSE THERE ALWAYS SEEMS TO BE SOME PANETTONE LEFT OVER, DELICIOUS AS IT IS, IT CAN DRY OUT, SO THIS IS A GOOD WAY TO USE IT WITH SWEET RESULTS.  YOU CAN OF COURSE USE YOUR OWN PLAIN SPONGE. 

WHEN POACHING THE PEARS, TRY ADDING A FEW PIECES OF LEMON ZEST. IT NOT ONLY GIVES A WONDERFUL FLAVOUR TO THE STOCK SYRUP, BUT HELPS TO KEEP THE PEARS FROM DISCOLOURING.

 

CHICKEN WITH PROSECCO AND SHALLOTS

 

I love this dish for it’s lux ingredients and wonderful taste… and there’s just enough prosecco left in the bottle for the chef!  This is a simple and easy dish........

 

Raspberry Chocolate Torte

 

This is a combination made in heaven – sharp raspberries, gorgeous chocolate, subtle texture of the almonds and a smooth coolness of the Avonmore Dessert Cream - you just won’t need anything else in the world!

 

CHOCOLATE DATE TORTE

 

DARK CHOCOLATE AND WHITE CHOCOLATE IN THE ONE CAKE – YUM! THIS IS A MARRIAGE MADE IN HEAVEN. I DELICATELY FOLD IN THE EGG WHITES, ALMONDS, DATES AND CHOCOLATE FOR THE BEST RESULTS. THE WHITE CHOCOLATE GANACHE IS ALSO USEFUL FOR DECORATING OTHER SWEET TREATS, ESPECIALLY CELEBRATION CAKES...........

 

Fine foodCatherine FilvioGood living

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