Following on from the idea of using the Smoothie Cups with lids
here's the first “dessert design” to fill them.
Nothing is set in stone and free expression brings creativity and fun
– all you need to provide is the wherewithal. You can spend
whatever your budget allows.
Here's my basic recipe – use it as a template :
Pantry
Parfait
(or
pantry trifle)
Chocolate
walnut cake
OR
Chocolate
muffins
OR
Chocolate
swiss roll (M&S the best)
Morello
cherry conserve
(M&S
340g £1.70)
Chocolate
ganache - 250g dark chocolate
&
360ml double cream
Chopped
sour cherries and chocolate chips
for
decoration
As a
rough guide, allow 75g of cherry conserve per person. Melt the
conserve gently adding a drop of water to loosen. Allow to cool.
For
the ganache heat the cream over a medium heat, bring just to the
boil, then pour over the chocolate whisking until smooth. Allow to
cool before use.
To
assemble, slice the cake, cut into thin rounds and layer it with the
cooled conserve – you can have any many layers as you wish.
Add a
spoonful of ganache and sprinkle chopped sour cherries and chocolate
chips to decorate.
Suitable
substitutes :
Use fresh
fruit in season – i.e. strawberries together with strawberry jam,
instead of cherries.
Mix fresh
fruit with tins or cartons of pie filling, available from larger
supermarkets and in various flavour combinations.
Finally, to
avoid the plastic “glassware” tipping over, “glue” the
glasses to the work surface with a small amount of Blu-Tack or, a
damp j cloth will help keep them reasonably stable and avoid any
mishaps.
You could
provide a can of cream – the kind that they can shake and spray to
finish off their creations. This is quite obviously not meant to be
the healthy option, it's meant to get your students' attention for
the more adventurous stuff to come. Your main aim is to keep them
hooked!