UPDATE: I've added the lemon cream recipe at the end of this post.
A very quick post today - this week is just going ridiculously fast!
These photos are of items I made for a recent fundraising event.
|Slices of some new salami sticks which I'm bringing in from Germany, and a cheese spread simply made from mozzarella Cheezly blended with some water, and then some finely-chopped spring onions stirred through. It reminds me of that Kiwi classic, reduced cream + onion soup powder!|
|Mini desserts: tart cases filled with lemon cream (a last minute problem-solver which turned out to be wonderful!), mocha truffle cubes, and mini macaroons.|
1 pack silken tofu
1 pack Soyatoo! soy topping cream
1/3 cup fresh lemon juice
1/2 cup sugar
1/4 cup Instant Clear Jel
Blend all ingredients in a food processor until smooth. Pipe into small tart cases or use between two layers of cake or as a cheesecake filling.