Bakeclass- Anneka Manning – Murdoch Books
Today I made White Chocolate Butterfly Cakes – we tasted some for afternoon tea and the others will be frozen
(before cutting and filling) for next weekend when we have a few visitors arriving.
These are my favourite cup cakes – until I made these today I didn’t realise the flavour was from the melted white chocolate ads so much flavour -I thought it was just from the vanilla.
Cut off the top – add a dollop of thickened cream or cream fraiche and some berry jam then add the “wings” – dust with icing sugar.
Beyond The Farm Gate
Margaret River Press
Preparation Time – 10 mins
300 g fresh or frozen rustleberries
1 litre of vanilla ice cream
200 ml rustleberry sauce
100 g white chocolate shavings
mint leaves to garnish
Place a layer of fresh or defrosted rustleberries in the bottom of each glass or serving dish. Allow vanilla ice cream to soften slightly and gently swirl through half of the rustleberry sauce. Place a few scoops of this rustleberry ice cream in each dish and then top with remaining berries.
Drizzle remaining sauce over the top and complete with shavings of white chocolate and a few mint leaves.
*Rustleberries – a cross between an old English Raspberry and a Blackberry. Rustleberries thrive in the Southern Forests region – West Manjimup to be precise. The season runs from December to March.
Image courtesy Chris Gurney