G'day and welcome to my kitchen. I love to cook. The kitchen is currently in Townsville, far North Queensland
though many recipes were tried in our Tasmanian kitchen.
As I am Indonesian and married to an Australian these recipes should be appealing to both Australian and Indonesian plates.
===================
Browse my other links :
:: Family Album ::About Me
G'day and welcome to my kitchen. I love to cook. The kitchen is currently in Townsville, far North Queensland
though many recipes were tried in our Tasmanian kitchen.
As I am Indonesian and married to an Australian these recipes should be appealing to both Australian and Indonesian plates.
===================
Browse my other links :
:: Family Album ::Previous Posts
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Monday, July 03, 2006
Ginger Cream Log
INGREDIENTS
300ml cream
2 tbs icing sugar
1 packet ginger nut biscuits
½ cup ginger wine
1/3 cup apricot jam
Toasted almonds or coconut, glacé cherries,chocolate flakes, to decorate
METHOD
Whip cream with icing sugar until soft peaks form; set aside.
Assemble ginger log, by first dipping one biscuit briefly in ginger wine, spreading with a little of the jam and then with a little cream. Set aside and repeat process with another biscuit before sandwiching both biscuits together and arranging on a rectangular platter. These will be the beginning of your log.
Continue dipping biscuits and spreading with jam and cream. Sandwiching them together until all biscuits have been used, continuing in a log shape as each is added.
Spread whole log with remaining whipped cream and refrigerate overnight.
When ready to serve remove from fridge and decorate as you choose with almonds, coconut, cherries,chocolate flakes.
Recipe from Fresh/ Women's Weekly magazine
INGREDIENTS
300ml cream
2 tbs icing sugar
1 packet ginger nut biscuits
½ cup ginger wine
1/3 cup apricot jam
Toasted almonds or coconut, glacé cherries,chocolate flakes, to decorate
METHOD
Whip cream with icing sugar until soft peaks form; set aside.
Assemble ginger log, by first dipping one biscuit briefly in ginger wine, spreading with a little of the jam and then with a little cream. Set aside and repeat process with another biscuit before sandwiching both biscuits together and arranging on a rectangular platter. These will be the beginning of your log.
Continue dipping biscuits and spreading with jam and cream. Sandwiching them together until all biscuits have been used, continuing in a log shape as each is added.
Spread whole log with remaining whipped cream and refrigerate overnight.
When ready to serve remove from fridge and decorate as you choose with almonds, coconut, cherries,chocolate flakes.
Recipe from Fresh/ Women's Weekly magazine
posted by Riri Clark at 10:45